Abstract
SummaryGerminated 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 0.8 mm, ultrasonic power at 240 W, ultrasonic treatment time at 30 min and ultrasonic treatment temperature at 35 °C. Using the optimum condition, resveratrol concentration in germinated peanuts reached 36.99 μg g−1 (DW), which was almost 9.4 times higher than that in the nongerminating peanut.
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