Method for enhancing resveratrol content of peanut compositions
US7666455B2 · kind B2 · utility
5Cited by
0References
20Claims
0Family size
Assignee
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Key dates
| Filing date | May 25, 2005 |
| Grant date | Feb 23, 2010 |
| Priority date | — |
| Expiry date | Oct 13, 2026 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L25/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Methods for increasing the amount of resveratrol in a peanut material are provided, comprising the steps of providing a peanut kernel, size-reducing the peanut kernel, abiotically stressing the size-reduced peanut kernel, and incubating the abiotically stressed size-reduced peanut kernel under conditions capable of increasing the amount of resveratrol in the size-reduced peanut kernel. Resveratrol-enhanced peanut compositions prepared according to these methods are also provided.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.