Optimisation for resveratrol accumulation during peanut germination with phenylalanine feeding & ultrasound-treatment using response surface methodology
文献类型: 外文期刊
第一作者: Yu, Miao
作者: Yu, Miao;Yu, Miao;Liu, Hongzhi;Yang, Ying;Shi, Aimin;Liu, Li;Hui, Hui;Wang, Qiang;Yu, Miao
作者机构:
关键词: Peanut germination;phenylalanine;resveratrol;ultrasound
期刊名称:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ( 影响因子:3.713; 五年影响因子:3.408 )
ISSN: 0950-5423
年卷期: 2016 年 51 卷 4 期
页码:
收录情况: SCI
摘要: Germinated peanut has been used as a novel functional food these days, which has almost six times trans-resveratrol to peanut seeds. Resveratrol is a natural occurring stilbene phytoalexin phenolic compound produced in response to a variety of biotic and abiotic stresses. In this study, we investigated the effects of ultrasonic treatments and phenylalanine feeding simultaneously on enhancing resveratrol during peanut germination. The influences of germinal time, phenylalanine concentration as well as ultrasound frequency, treatment temperature and time on resveratrol accumulation in germinated peanut were studied, respectively. Subsequently, based on Box-Behnken design, interactive effects of the phenylalanine feeding & ultrasound parameters were evaluated. The optimum conditions for resveratrol accumulation were as follows: phenylalanine concentration at 0.8mm, ultrasonic power at 240W, ultrasonic treatment time at 30min and ultrasonic treatment temperature at 35 degrees C. Using the optimum condition, resveratrol concentration in germinated peanuts reached 36.99gg(-1) (DW), which was almost 9.4times higher than that in the nongerminating peanut.
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