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<p>Resveratrol, a natural phytoalexin synthesized by plants in response to environmental stress, has considerable potential for use in functional food development. This study investigated the factors that influence resveratrol content in peanut sprouts. This study systematically examined the effects of cultivar variation and cultivation conditions on resveratrol accumulation by comparing the growth indicators and resveratrol contents of peanut sprouts from different cultivars. The results demonstrate that resveratrol content in peanut sprouts varies significantly with both cultivar and tissue type, with roots generally exhibiting higher levels than hypocotyls and leaves. Germination rate, biomass accumulation, root length, and hypocotyl length also differed markedly among cultivars. Single-factor experiments revealed that seed soaking time, soaking temperature, incubation temperature, and light exposure exerted distinct, tissue-specific effects on resveratrol content. Moreover, uniform design experiments combined with linear regression analysis identified the optimal cultivation conditions for maximizing resveratrol levels in each tissue. Validation experiments confirmed that peanut sprouts grown under these optimized conditions exhibited significantly enhanced resveratrol content, with root levels reaching 638.46&#xa0;µg/g DW. Collectively, these findings provide a scientific foundation for optimizing peanut sprout cultivation to enhance its value as a natural source of resveratrol in the food industry.</p> Graphical Abstract <p></p>

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Enhancing resveratrol accumulation in peanut sprouts: exploring the influence of cultivar differences and cultivation conditions

  • 期刊论文

  • 发表日期：

    2025年11月27日

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  • Wangqi Zhang,
  • Yihan Zhang,
  • Shuang Wang,
  • Keyu Wei,
  • Mouyan Liu,
  • Shengdan Liu,
  • Huazhong Yu

摘要

Resveratrol, a natural phytoalexin synthesized by plants in response to environmental stress, has considerable potential for use in functional food development. This study investigated the factors that influence resveratrol content in peanut sprouts. This study systematically examined the effects of cultivar variation and cultivation conditions on resveratrol accumulation by comparing the growth indicators and resveratrol contents of peanut sprouts from different cultivars. The results demonstrate that resveratrol content in peanut sprouts varies significantly with both cultivar and tissue type, with roots generally exhibiting higher levels than hypocotyls and leaves. Germination rate, biomass accumulation, root length, and hypocotyl length also differed markedly among cultivars. Single-factor experiments revealed that seed soaking time, soaking temperature, incubation temperature, and light exposure exerted distinct, tissue-specific effects on resveratrol content. Moreover, uniform design experiments combined with linear regression analysis identified the optimal cultivation conditions for maximizing resveratrol levels in each tissue. Validation experiments confirmed that peanut sprouts grown under these optimized conditions exhibited significantly enhanced resveratrol content, with root levels reaching 638.46 µg/g DW. Collectively, these findings provide a scientific foundation for optimizing peanut sprout cultivation to enhance its value as a natural source of resveratrol in the food industry.

Graphical Abstract