Maximising resveratrol and piceid contents in UV and ultrasound treated peanuts

The effects of varying doses of UV and ultrasound (US) treatments on the concentrations of resveratrol, piceid and total stilbenes, and sensory overall acceptance of peanuts were evaluated using response surface methodology. UV and US treatments resulted in increased (α < 0.05) resveratrol, piceid and total stilbenes but decreased overall acceptance compared to untreated controls. US produced higher concentrations of stilbenes compounds but lower overall acceptance compared to UV treatment. The optimum US process will produce 2.64–4.40 μg/g resveratrol and 4.50–6.50 μg/g total stilbenes which are more than that will be achieved by the optimum UV process with 2.00–2.06 and 2.10–2.27 μg/g, respectively. On a per serving basis, if a peanut bar contains 30 g peanuts, 3–5 bars of US- or 6 bars of UV-treated containing bars will have the same resveratrol content as a serving of 140 mL-glass of red wine.