Comparative study on the resveratrol extraction rate and antioxidant activity of peanut treated by different drying methods

Abstract Resveratrol is a phenolic compound and has significant benefits for human health. Peanut, rich in resveratrol and with considerable biological activity, is generally considered as the raw material of functional food. Because of the low output of fresh peanut extracts, dried peanut powder often be used for extracting functional components. The effects of hot‐air drying (HD), infrared radiation drying (IRD), and microwave‐freeze‐drying (MFD) on the resveratrol extraction income and antioxidant activity of peanut were study. The most valid and economical method was IRD. The IRD peanut resveratrol extraction ratio was 33.5% and the DPPH free radical eliminate rate was 42.5%. The MFD peanut resveratrol extraction ratio was 40.9% and the DPPH free radical eliminate rate was 40.3%. However, the MFD energy consumption was the most. Practical Applications This study investigated the effects of different drying methods on the drying characteristics of peanuts and the extraction rate of the antioxidant active substance resveratrol. It was found that MFD could be used to obtain peanut powder with high resveratrol extraction rate and antioxidant activity, and IRD had excellent energy‐saving performance, and the relatively high extraction rate of the corresponding product is more favored by the industry. The results obtained in the current work would help the comprehensive utilization of peanut and provide new ideas for the food industry to extract natural compound.