Recently, the research team of Qiang Wang, an innovation team for Plant protein structure and function regulation, used ultrasonic and magnetic stirring (US-MS) to dissolve resveratrol (Res) in peanut oil (PO) and explore the solubility and physicochemical properties of Res in PO. The relevant research results were published in the journal Food Chemistry (IF: 7.514) with the title “Solubility and physicochemical properties of resveratrol in peanut oil”.

China is the largest peanut producer worldwide. Oil is extracted from nearly 52.9% of the peanuts in China. Due to recent attention to nutrition and health, functional edible oils have become a new trend in edible oil development. At present, the only functional PO on the market is high oleic acid PO, resulting in an inability to satisfy people’s growing consumption diversity needs. Res (3,4’,5-trans-trihydroxy-stilbene) is a unique naturally occurring polyphenol compound in peanuts that has received a great deal of attention in recent years for its remarkable antioxidant, anti-cancer, anti-aging, blood pressure lowering, and cardiovascular disease prevention properties. However, Res is insoluble in oil, which significantly increases the difficulty of studying the key role of Res in PO. To overcome the problems described above, the solubility and physicochemical properties of Res in PO were systematically studied by US-MS-assisted dissolution. The highest solubility of Res in PO was 95.91% with a Res content of 175.51 mg/kg. The optimal dissolution occurred when the amount of Res added was 183.00 mg/kg, magnetic temperature was 40.00℃, and magnetic duration was 3.50 h. The varieties of triacylglycerols and fatty acids did not change by addition of Res to PO. Interesting, Res promoted the conversion of saturated triglycerides to unsaturated triglycerides, where linolenic acids (essential fatty acids) increased by 4-fold and trans fatty acids decreased 0.92%. In addition, Res preserved the light color, decreased the peroxide and acid values by 30%, prolonged shelf life by more than two-fold, and improved the temperature of thermal stability by 6 ℃ of PO. Therefore, Res exhibited the better anti-isomerism, antioxidation, and thermal stability in PO, providing a theoretical foundation for the development of Res-rich PO.

Our PhD student Li Tian, and Associate Professor Guo Qin as co-first authors, and Professor Wang Qiang as corresponding author. This work was funded by the National Natural Science Foundation of China (31772097), Central Public-interest Scientific Institution Basal Research Fund (Y2019XK17-01), Key Research and Development Plan of Xinjiang Autonomous Region (2021B02003-4) and Corps Science and Technology Development Special Promotion Achievement Transformation Guidance Plan (2018BC012).

Fig. 1. Steps of ultrasonic and magnetic stirring assisted dissolution of resveratrol in peanut oil. 

Fig. 2. The light microscope of: A) peanut oil; B) peanut oil with resveratrol (optimal dissolution); C) peanut oil with resveratrol (excessive addition of resveratrol, 400.00 mg/kg); D) peanut oil with resveratrol (no ultrasonic and magnetic stirring assisted dissolution).

Fig. 3. The shelf life, peroxide value, acid value and color of peanut oil and peanut oil with resveratrol.

Link to the paper: https://doi.org/10.1016/j.foodchem.2021.130687