Phytochemical Constituents and Determination of Resveratrol from the Roots of Arachis hypogea L.


Two triterpenoid saponins, 6, 7, together with five known compounds were isolated from the roots of Arachis hypogea L. collected in Vietnam. Their structures were established by spectroscopic analysis (1D, 2D NMR and HRMS) as well as by comparison with those reported in the literature. Furthermore, the high content of resveratrol in the roots opens a new potential resource for pharmaceutical companies to prepare medicines from the wasted peanut roots.

Share and Cite:

T. Nguyen Kim, N. Thi, P. Van, P. Ngo Diem, D. Thi Thuy, Q. That and P. Kim Phi, "Phytochemical Constituents and Determination of Resveratrol from the Roots of Arachis hypogea L.," American Journal of Plant Sciences, Vol. 4 No. 12, 2013, pp. 2351-2358. doi: 10.4236/ajps.2013.412291.

Conflicts of Interest

The authors declare no conflicts of interest.


[1] P. H. Ho, “An Illustrated Flora of Vietnam,” Ho Chi Minh City Youth Publishing House, Ho Chi Minh City, 2000.
[2] B. Fuhrman, “Consumption of Red Wine with Meals Reduces the Susceptibility of Human Plasma and Low-Density Lipoprotein to Lipid Peroxidation,” American Journal of Clinical Nutrition, Vol. 61, No. 3, 1995, pp. 549-554.
[3] P. Molyneux, “The Use of the Stable Free Radical Diphenylpicrylhydrazyl (DPPH) for Estimating Antioxidant Activity,” Original Article, Vol. 26, No. 2, 2003, pp. 211-219
[4] M. Goretti V. Silva1, I. G. P. Vieira, F. N. P. Mendes, I. L. Albuquerque, R. N. dos Santos, F. O. Silva and S. M. Morais, “Variation of Ursolic Acid Content in Eight Ocimum species from Northeastern Brazil,” Molecules, Vol. 13, No. 10, 2008, pp. 2482-2487.
[5] S. A. Kawashty, S. R. Hussein, M. M. Marzouk and S. I. M. El Negomy, “Flavonoid Constituents from Morettia philaena (Del.) DC. and Their Antimicrobial Activity,” Journal of Applied Sciences Research, Vol. 8, No. 3, 2012, pp. 1484-1489.
[6] H. F. W. E. Wohrli and T. Nishida, “Progress in the Chemistry of Organic Natural Products,” Vol. 36, Springer-Verlag, Wein, 1979, pp. 90-103.
[7] C. Roat, N. Kumar and K. G. Ramawat, “Occurrence of Stilbenes in Unorganized Cultures of Cayratia trifolia (L.) Domin,” Journal of Herbal Medicine and Toxicology, Vol. 2, No. 1, 2008, pp. 11-15.
[8] M. Dudek-Makuch and I. Matlawska, “Flavonoids from The Flowers of Aesculus hippocastanum,” Acta Poloniae Pharmaceutica—Drug Research, Vol. 68, No. 3, 2011, pp. 403-408.
[9] K. M. Mohamed, K. Ohtani, R. Kasai and K. Yamasaki, “Oleanene Glycosides from Seeds of Trifolium alexandrinum,” Phytochemistry, Vol. 40, No. 4, 1995, pp. 1237-1242.
[10] R. Hattori, “Pharmacological Preconditioning with Resveratrol: Role of Nitric Oxide,” American Journal of Physiology, Vol. 282, No. 6, 2002, pp. 1988-1995.
[11] M. Jang and L. Cai, “Cancer Chemopreventive Activity of Resveratrol, a Natural Product Derived from Grapes,” Science, Vol. 275, No. 5297, 1997, pp. 218-220.
[12] B. Sunita, “Resveratrol Induced Gene Expression Profiles in Human Prostate Cancer Cells,” Cancer Epidemiology, Biomarkers & Prevention, Vol. 14, No. 3, 2005, pp. 596-604.
[13] R. Usha, “Resveratrol, A Polyphenolic Compound Found in Wine, Inhibits Tissue Factor Expression in Vascular Cells,” Arteriosclerosis, Thrombosis, and Vascular Biology, Vol. 19, No. 2, 1999, pp. 419-426.
[14] J. Burns, T. Yokota, H. Ashihara, M. E. J. Lean and A. Crozier, “Plant Foods and Herbal Sources of Resveratrol,” Journal of Agricultural and Food Chemistry, Vol. 50, No. 11, 2002, pp. 3337-3340.
[15] S. Y. Wang, C.-T. Chen, C. Y. Wang and P. Chen, “Resveratrol Content in Strawberry Fruit Is Affected by Preharvest Conditions,” Journal of Agricultural and Food Chemistry, Vol. 55, No. 20, 2007, pp. 8269-8274.
[16] A. S. Ragab, J. Van Fleet, B. Jankowski, J.-H. Park and S. C. Bobzin, “Detection and Quantification of Resveratrol in Tomato Fruit (Lycopersicon esculentum Mill.),” Journal of Agricultural and Food Chemistry, Vol. 54, No. 19, 2006, pp. 7175-7179.

Copyright © 2024 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.