ANALYSIS OF TRANS-RESVERATROL IN OILSEEDS BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY

Oilseeds are very popular edibles that are often used to enhance the fibre content of baked goods, and specific types are used for preserving and seasoning. Polyphenol-related researches have been receiving growing attention in the last 20 years, especially the ones concentrating on stilbenoids. In previous studies, resveratrol concentrations have been determined from oilseeds such as peanut. The aim of our research was to define the composition of oilseeds with a focus on the bioactive compounds, more specifically the resveratrol. Research took place in 2010-2011 at the University of Pecs, Medical School, using non-random, convenience sampling. Oilseeds studied in the research were: sunflower seed, roasted peanut, un-roasted peanut, sesame seed, pumpkin seed, almond, linseed, bio white mustard seed, bio black mustard seed, mustard seed of foreign provenance, and wild black mustard seed. All of these oilseeds can be purchased from trade. Samples used in the research were obtained from the producers and collectors. High Performance Liquid Chromatography (HPLC) was used for the measurements. Summarising our results, it can be stated that each type of oilseed analysed in our research can be regarded as good sources of resveratrol. The highest level of resveratrol was detected in the sunflower seeds (0.00398 +/- 0.0001 mg g(-1)), almonds (0.00176 +/- 0.00021 mg g(-1)), roasted peanut (0.00206 +/- 0.00013 mg g(-1)), and wild black mustard seeds (0.0023 +/- 0.0007 mg g(-1)).