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Sargassum vulgare extract as a bio‐elicitor of natural stilbenes production and antioxidant potential in peanut (Arachis hypogaea L.) sprouts

Hajer Ben Ghozlen (UGent) , Stefaan Werbrouck (UGent) and Sven Mangelinckx (UGent)
(2023) INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 58(6). p.3349-3359
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Abstract
Trans-resveratrol is a natural polyphenolic compound, belonging to the class of stilbenes. It is known for its various pharmacological properties but limited bioavailability. Our objective was to evaluate for the first time the effect of an extract of Sargassum vulgare on resveratrol, piceatannol and piceid production in peanut (Arachis hypogaea) sprouts. Treatments with rising concentrations of seaweed extract were assessed in ‘Trabelsia’, ‘Chanfakhi’ and ‘American’ peanut varieties after 7 days of incubation. Liquid chromatography-mass spectrometry was performed to quantify targeted compounds. Total phenols and flavonoids content, PAL and TAL activity and DPPH radical scavenging activity were also determined. A significant genotype effect was demonstrated, as quite exceptionally, in ‘Trabelsia’ the resveratrol content was increased by a factor 110 by elicitation with 8% extract. Piceatannol, piceid, TPC, TFC, PAL, TAL, and DPPH radical scavenging activity confirmed the same trend. This study provides a new insight into an effective approach to enable the accumulation of resveratrol and its derivatives in peanut sprouts for use as a functional food.
Keywords
Arachis hypogaea, elicitation, germination, peanut, resveratrol, seaweed, stilbenes, RESVERATROL, RESISTANCE, SEEDLINGS

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MLA
Ben Ghozlen, Hajer, et al. “Sargassum Vulgare Extract as a Bio‐elicitor of Natural Stilbenes Production and Antioxidant Potential in Peanut (Arachis Hypogaea L.) Sprouts.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 58, no. 6, 2023, pp. 3349–59, doi:10.1111/ijfs.16306.
APA
Ben Ghozlen, H., Werbrouck, S., & Mangelinckx, S. (2023). Sargassum vulgare extract as a bio‐elicitor of natural stilbenes production and antioxidant potential in peanut (Arachis hypogaea L.) sprouts. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 58(6), 3349–3359. https://doi.org/10.1111/ijfs.16306
Chicago author-date
Ben Ghozlen, Hajer, Stefaan Werbrouck, and Sven Mangelinckx. 2023. “Sargassum Vulgare Extract as a Bio‐elicitor of Natural Stilbenes Production and Antioxidant Potential in Peanut (Arachis Hypogaea L.) Sprouts.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 58 (6): 3349–59. https://doi.org/10.1111/ijfs.16306.
Chicago author-date (all authors)
Ben Ghozlen, Hajer, Stefaan Werbrouck, and Sven Mangelinckx. 2023. “Sargassum Vulgare Extract as a Bio‐elicitor of Natural Stilbenes Production and Antioxidant Potential in Peanut (Arachis Hypogaea L.) Sprouts.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 58 (6): 3349–3359. doi:10.1111/ijfs.16306.
Vancouver
1.
Ben Ghozlen H, Werbrouck S, Mangelinckx S. Sargassum vulgare extract as a bio‐elicitor of natural stilbenes production and antioxidant potential in peanut (Arachis hypogaea L.) sprouts. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023;58(6):3349–59.
IEEE
[1]
H. Ben Ghozlen, S. Werbrouck, and S. Mangelinckx, “Sargassum vulgare extract as a bio‐elicitor of natural stilbenes production and antioxidant potential in peanut (Arachis hypogaea L.) sprouts,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 58, no. 6, pp. 3349–3359, 2023.
@article{01GQCW3NJ5V25RT3D56HF3Y0P2,
  abstract     = {{Trans-resveratrol is a natural polyphenolic compound, belonging to the class of stilbenes. It is known for its various pharmacological properties but limited bioavailability. Our objective was to evaluate for the first time the effect of an extract of Sargassum vulgare on resveratrol, piceatannol and piceid production in peanut (Arachis hypogaea) sprouts. Treatments with rising concentrations of seaweed extract were assessed in ‘Trabelsia’, ‘Chanfakhi’ and ‘American’ peanut varieties after 7 days of incubation. Liquid chromatography-mass spectrometry was performed to quantify targeted compounds. Total phenols and flavonoids content, PAL and TAL activity and DPPH radical scavenging activity were also determined. A significant genotype effect was demonstrated, as quite exceptionally, in ‘Trabelsia’ the resveratrol content was increased by a factor 110 by elicitation with 8% extract. Piceatannol, piceid, TPC, TFC, PAL, TAL, and DPPH radical scavenging activity confirmed the same trend. This study provides a new insight into an effective approach to enable the accumulation of resveratrol and its derivatives in peanut sprouts for use as a functional food.}},
  author       = {{Ben Ghozlen, Hajer and Werbrouck, Stefaan and Mangelinckx, Sven}},
  issn         = {{0950-5423}},
  journal      = {{INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}},
  keywords     = {{Arachis hypogaea,elicitation,germination,peanut,resveratrol,seaweed,stilbenes,RESVERATROL,RESISTANCE,SEEDLINGS}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{3349--3359}},
  title        = {{Sargassum vulgare extract as a bio‐elicitor of natural stilbenes production and antioxidant potential in peanut (Arachis hypogaea L.) sprouts}},
  url          = {{http://doi.org/10.1111/ijfs.16306}},
  volume       = {{58}},
  year         = {{2023}},
}
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