Determination of the phytoalexin resveratrol (3,5,4′-Trihydroxystilbene) in peanuts and pistachios by High-Performance Liquid Chromatographic Diode Array (HPLC-DAD) and Gas Chromatography-Mass Spectrometry (GC-MS)

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dc.contributor.authorTokuşoǧlu Ö.
dc.contributor.authorÜnal M.K.
dc.contributor.authorYemiş F.
dc.date.accessioned2025-04-10T11:17:18Z
dc.date.available2025-04-10T11:17:18Z
dc.date.issued2005
dc.description.abstractThe phytoalexin resveratrol (3,5,4′-trihydroxystilbene) in edible peanut (Arachis hypogaea L.) and pistachio (Pistacia vera L.) varieties grown in Turkey was analyzed by high-performance liquid chromatographic diode array and gas chromatography-mass spectrometric detection. trans-Resveratrol in six peanut varieties, five pistachio varieties, and four market samples ranged between 0.03 and 1.92 μg/g. The Çerezlik 5025 peanut (1.92 ± 0.01 μg/g) and Ohadi pistachio genotype (1.67 ± 0.01 μg/g) had significantly higher trans-resveratrol contents. Peanuts contained 0.03-1.92 μg/g (av = 0.84 μg/g) of trans-resveratrol, whereas pistachio contained 0.09-1.67 μg/g (av = 1.15 μg/g). With exposure to UV light for 1 min, trans-resveratrol concentrations of samples ranged from 0.02 to 1.47 μg/g and those of cis-resveratrol from 0.008 to 0.32 μg/g. The occurrence of resveratrol in peanut and pistachio was confirmed by total ion chromatograms (TIC) of bis[trimethylsilyl]-trifluoroacetamide derivatives of resveratrol isomers and comparison of the mass spectral fragmentation data with those of a resveratrol standard. Formation of the cis-isomer in pistachios was higher than in peanuts. © 2005 American Chemical Society.
dc.identifier.DOI-ID10.1021/jf050496+
dc.identifier.urihttp://hdl.handle.net/20.500.14701/52522
dc.titleDetermination of the phytoalexin resveratrol (3,5,4′-Trihydroxystilbene) in peanuts and pistachios by High-Performance Liquid Chromatographic Diode Array (HPLC-DAD) and Gas Chromatography-Mass Spectrometry (GC-MS)
dc.typeArticle

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