Resveratrol distribution in peanuts and its resistance to aflatoxin accumulation Article Swipe
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· 2025
· Open Access
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· DOI: https://doi.org/10.15586/qas.v17i3.1488
· OA: W4411882652
The presence of aflatoxin is a major risk factor in peanut processing and consumption. It has been found that resveratrol, which is known to have numerous health benefits, plays a crucial role in resisting aflatoxin. However, the distribution of resveratrol in peanuts is not clearly understood. To address this issue, a peanut recombinant inbred line (RIL) population consisting of 240 lines was used to investigate the distribution of resveratrol and examine its correlation with aflatoxin resistance. We found that resveratrol is controlled by multiple genes, with a significantly higher maximum content (867.0 µg/kg) in the recombinant inbred population compared to the parental population. Resveratrol content in peanuts showed a significant negative correlation with both aflatoxin B1 levels and total aflatoxin content when it exceeded 300 µg/kg (correlation coefficients: −0.61 and −0.62, respectively). Exceeding 300 µg/kg of resveratrol in peanuts effectively inhibited aflatoxin production, suggesting that peanut varieties enriched with resveratrol have resistance against aflatoxin pollution.
