The high-performance liquid chromatography(HPLC) method for the determination of trans-resveratrol in 34 germplasms and processing methods of peanut seeds has been modified. Peanut germplasms contained trans-resveratrol contents of 0.14~4.96μg/g, but findings for the testa color were not significant. However, two germplasms, 'KIGAN' and 'CS1', contained more trans-resveratrol contents than the other germplasms. The contents of their were 2.26μg/g and 4.96μg/g. The tested processing methods caused no significant changes in trans-resveratrol contents. The contents of fresh, boiled, and roasted peanuts were 0.36, 0.32, and 0.40μg/g, respectively in cv. Palkwang, and 0.22, 0.22, and 0.26μg/g, respectively, in cv. Jakwang. Differences were not significant among fresh, boiled, and roasted peanuts. The grains of 'Palkwang' and 'Jakwang' contained trans-resveratrol contents of 0.34μg/g and 0.24μg/g, and testa contained 1.12μg/g and 1.00μg/g, respectively. However, when comparing absolute quantity, the trans-resveratrol contents appears to be approximately 3~4 times higher in the testa than in the grain of the peanut, although the total contents were not different because the ratio of testa was low in peanut seeds.

• Hong-Soo Doo