Abstract
A modified HPLC method for the determination of trans-resveratrol in peanuts and peanut butter has been developed. The method used acetonitrile/water (9:1, v/v) as an extraction solvent followed by solid phase extraction on column packed with Al 2O 3 and AccuBand II SPE ODS C18. Eluate was evaporated under nitrogen stream and the residue was dissolved in LC mobile phase. Analytical data include the trans-resveratrol content of 15 different cultivars of raw peanuts produced from Korea, four roasted peanuts and seven peanut butter consumed in Korea. The trans-resveratrol content of the raw peanuts, roasted peanuts and peanut butter ranged from 0.09 to 0.30 μg/g, trace amount to 0.13 and 0.27 to 0.70 μg/g, respectively. Analytical method validation parameters including linearity, accuracy, precision, limits of detection and quantitation were determined. Overall recovery from peanut and peanut butter was close to 100% ( n=10).
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