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2021 Vol.34, Issue 4 Preview Page

Research Article

Resveratrol and Aspartic acid Contents and Antiadipogenic Effect of Peanut and Peanut Sprout Extracts

땅콩과 땅콩새싹 추출물의 resveratrol과 aspartic acid 함량분석 및 지방세포분화 억제효능

Hyun Hee L. Lee1
,
Sang Yoon Choi2*
이 현희1
,
최 상윤2*
1Researcher, Korea Food Research Institute, Wanju 55365, Korea
2Principal Researcher, Korea Food Research Institute, Wanju 55365, Korea
1한국식품연구원, 연구원
2한국식품연구원, 책임연구원
*Corresponding Author
1 August 2021. pp. 395-402
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Abstract

Interest in peanuts driven by their various biological activities and abundant nutrition engenders research interest in peanut sprouts for determining their biological activities and nutrition. Several research groups have recently studied the peanut sprout ingredients, but these studies focused on the peanut sprout extracted by methanol, an inedible extraction solvent. Thus, the present study provides the contents of two biologically active compounds, resveratrol and aspartic acid, in peanut and peanut sprout extracted by hot water and fermented ethanol, two edible extraction solvents, using UPLC-MS/MS technique. The UPLC-MS/MS results show that the peanut sprout extracted by fermented ethanol has the highest resveratrol and aspartic acid contents. This extract also exhibited the highest inhibitory effect on adipocyte differentiation, which the resveratrol may induce. Consequently, peanut sprout extracted by fermented ethanol might be helpful for the development of functional food plant materials.

Keywords
Aspartic acid
Peanut
Peanut sprout
Resveratrol
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Information
  • Publisher :The Plant Resources Society of Korea
  • Publisher(Ko) :한국자원식물학회
  • Journal Title :Korean Journal of Plant Resources
  • Journal Title(Ko) :한국자원식물학회지
  • Volume : 34
  • No :4
  • Pages :395-402
  • Received Date : 2021-02-17
  • Revised Date : 2021-03-31
  • Accepted Date : 2021-04-13
  • DOI :https://doi.org/10.7732/kjpr.2021.34.4.395
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