Abstract:

The extraction of resveratrol from peanut roots by means of high pressure treatment followed by microwave
was optimized using response surface methodology based on a quadratic rotary regression design. Four factors in
decreasing order of their importance in influencing extraction efficiency were ethanol concentration, pressure,
pressure-holding time, solid/solvent ratio. The optimal conditions for resveratrol extraction were determined as 72%, 1:30 (g/mL),
208 MPa, 4 min, 320 W and 90 s for ethanol concentration, solid/solvent ratio, pressure, pressure-holding time,
microwave power and irradiation time, respectively. Under the optimized conditions, the yield of resveratrol was
73.76%, an 1.72-fold increase compared to the single solvent extraction using 70% ethanol as the extraction solvent
with a solid/solvent ratio 1:30 for 45 min.

Key words: peanut roots, resveratrol, high pressure-microwave assisted extraction, extraction yield