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Resveratrol Content and Nutritional Components in Peanut Sprouts  

Kang, Hye-In (Department of Food and Nutrition, Sunchon National University)
Kim, Jae-Yong (Research Institute of Basic Science, Sunchon National University)
Park, Kyung-Wuk (S-biofood)
Kang, Jum-Soon (Department of Horculture Bioscience, Pusan National University)
Choi, Myeong-Rak (Division of Biotechnology and Chemical Engineering, Chommam National University)
Moon, Kwang-Deong (Department of Food Science and Technology, Kyungpook National University)
Seo, Kwon-Il (Department of Food and Nutrition, Sunchon National University)
Publication Information
Food Science and Preservation / v.17, no.3, 2010 , pp. 384-390 More about this Journal
Abstract
To assess the potential of peanut sprouts as a functional food material, the germination rate, resveratrol content, and nutritional components of sprouts were analyzed. Of all samples tested, Gyeong-buk peanuts had the highest germination rate. The resveratrol content was higher in peanuts than in peanut sprouts. The resveratrol level in Gyeong-buk peanut sprout ($15.5{\mu}g/g$) was the greatest of all tested samples. The cotyledon of Gyeong-buk peanut sprout had the highest resveratrol content ($24.89{\mu}g/g$), followed by the roots ($12.66{\mu}g/g$), but resveratrol was not detected in the stems. The levels of moisture, crude protein, crude fat, ash, and carbohydrate in Gyeong-buk peanut sprout were 6.69%, 35.58%, 33.08%, 2.96%, and 21.96% (all w/w), respectively, in dried material. Compared with peanuts, peanut sprouts contained higher protein levels, and a lower content of crude fat, but showed a minimal difference in mineral content. The amino acid content of peanut sprouts (2,551.8 mg/100 g) was higher than that of peanuts (87.89 mg/100 g). Specifically, the asparagine content of peanut sprouts (834.54 mg/100 g) was the highest of all amino acids. Saturated fatty acids, including myristic and palmitic acids, were detected in peanuts, and the levels of unsaturated fatty acids such as oleic (31.19 g/100 g) and linoleic acids (39.24 g/100 g) in peanut sprouts were higher than those of other fatty acids.
Keywords
peanut sprout; germination rate; resveratrol; nutrient composition;
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