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Optimising germinated conditions to enhance yield of resveratrol content in peanut sprout using response surface methodology
Author(s) -
Miao Yu,
Hongzhi Liu,
Ying Yang,
Aimin Shi,
Li Liu,
Hui Hu,
Qiang Wang,
Hongwei Yu,
Xiaohe Wang
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13099
Subject(s) - germination , resveratrol , response surface methodology , relative humidity , humidity , horticulture , chemistry , water content , yield (engineering) , food science , botany , agronomy , biology , materials science , chromatography , biochemistry , composite material , physics , geotechnical engineering , engineering , thermodynamics
Summary 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 °C, soaking time at 8 h, germination temperature at 29 °C, 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.