Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology

摘要

Peanut sprout has associated with enhance the content of a nonflavonoids known as resveratrol, which influences a variety of functions including against cancer, cardiovascular and delaying ageing. Peanut from Liaoning province of China was used as a material to accumulate resveratrol during germination. The individual effects of soaking temperature and time as well as germination temperature, time and humidity on resveratrol accumulation in 5 days germinated peanut were investigated. Then, based on Box-Behnken design, interactive effects of the germination parameters were evaluated by response surface methodology. The optimum conditions were as follows: soaking temperature at 35 ℃, soaking time at 8 h, germination temperature at 29 ℃, germination humidity at 90%, and germination time at 5 day. Under the optimum condition, resveratrol content reached 32.87 μg g~(-1), which was almost 9.78 times higher than that in the peanut which did not germinate.