Abstract
SummaryTrans‐resveratrol is a natural polyphenolic compound, belonging to the class of stilbenes. It is known for its various pharmacological properties but limited bioavailability. Our objective was to evaluate for the first time the effect of an extract of Sargassum vulgare on resveratrol, piceatannol and piceid production in peanut (Arachis hypogaea) sprouts. Treatments with rising concentrations of seaweed extract were assessed in ‘Trabelsia’, ‘Chanfakhi’ and ‘American’ peanut varieties after 7 days of incubation. Liquid chromatography‐mass spectrometry was performed to quantify targeted compounds. Total phenols and flavonoids content, PAL and TAL activity and DPPH radical scavenging activity were also determined. A significant genotype effect was demonstrated, as quite exceptionally, in ‘Trabelsia’ the resveratrol content was increased by a factor 110 by elicitation with 8% extract. Piceatannol, piceid, TPC, TFC, PAL, TAL, and DPPH radical scavenging activity confirmed the same trend. This study provides a new insight into an effective approach to enable the accumulation of resveratrol and its derivatives in peanut sprouts for use as a functional food.
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