Peanut sprout extract, method of preparation and use thereof in food products

Abstract

The application belongs to the technical field of agricultural product deep processing and functional food, and particularly discloses peanut bud extract, a preparation method thereof and application of the peanut bud extract in food, the method comprising the following steps: S1, same-line split-flow peanut germination; S2, directional regulation of resveratrol configuration by illumination; the remaining peanuts continue to be cultured in the original production line, ultraviolet-blue light with a wavelength of 313-450 nm is used for illumination treatment, the illumination intensity is 300-700 lx, the peanuts are illuminated for 12-16 hours per day, and the peanuts are collected when the buds grow to a length of 7-18 cm; and S3, the deeply cultivated peanut buds obtained in S2 are treated by using a water extraction-double-resin series enrichment process. The application adopts the above-mentioned peanut bud extract, the preparation method thereof and the application of the peanut bud extract in food, obtains peanut bud extract with high stability of trans-resveratrol configuration, improves the utilization rate of peanut germination raw materials, and simultaneously reduces the loss of peanut butter roasting activity.

Description

Technical Field

[0001] This invention relates to the field of agricultural product deep processing and functional food technology, and in particular to a peanut sprout extract, its preparation method, and its application in food. Background Technology

[0002] During peanut germination, the seed's endogenous enzyme system is activated, and the phenylalanine metabolic pathway is upregulated, leading to the accumulation of large amounts of active substances such as resveratrol, γ-aminobutyric acid (GABA), and free amino acids. This is a core technological pathway for enhancing the added value of peanuts. Resveratrol exists in two isomers: trans-resveratrol and cis-resveratrol. Trans-resveratrol is more stable and has higher biological activity than cis-resveratrol. Under conditions of ultraviolet radiation, increased temperature, or decreased pH, trans-resveratrol will convert to cis-resveratrol, resulting in a decrease in biological activity.

[0003] In existing technologies, the deep processing of peanut germination mainly falls into two categories: One approach involves using lightly sprouted peanuts as raw materials to prepare traditional foods such as peanut oil and peanut butter, aiming to upgrade product functionality by enhancing endogenous active ingredients. However, the roasting process (130~180℃) necessary for peanut butter preparation causes a significant degradation of resveratrol. The highly active trans-resveratrol not only undergoes oxidative decomposition but also readily transforms into a less active cis-structure via cis-trans isomerization. Ultimately, the trans-resveratrol retention rate in the finished product is less than 30%, resulting in a substantial weakening of its functional properties.

[0004] Secondly, resveratrol and other active substances are extracted from deeply cultivated peanut sprouts and used in dietary supplements, cosmetics and other fields. However, trans-resveratrol accounts for about 95% of natural peanut sprouts. Under the high temperature, ultraviolet irradiation and acidic environment of subsequent processing, trans-cis isomerization is easily formed, resulting in a 3 to 5-fold decrease in biological activity. It is impossible to control the configuration stability from the source. Summary of the Invention

[0005] The purpose of this invention is to provide a peanut sprout extract, its preparation method, and its application in food, thereby obtaining a peanut sprout extract with high trans-resveratrol configuration stability, improving the utilization rate of peanut germination raw materials, and reducing the activity loss during peanut butter roasting.

[0006] To achieve the above objectives, the present invention provides a method for preparing peanut sprout extract, comprising the following steps: S1. Peanut germination in a parallel, split-flow process: The same germination production line sequentially completes soaking, sprouting, and graded harvesting, achieving full utilization of raw materials at different gradients. S2. Photo-directed regulation of resveratrol configuration: The remaining peanuts continue to be cultivated in the original production line, and are treated with light in the 313~450nm ultraviolet-blue light band, with a light intensity of 300~700lx and 12~16h of light per day. They are then cultivated until the sprouts are 7~18cm long and harvested to obtain deeply cultivated peanut sprouts. S3. The deep-cultured peanut sprouts obtained in S2 were treated with a water extraction-dual resin tandem enrichment process to obtain peanut sprout extract.

[0007] Preferably, S1 is as follows: S11. Seed selection and soaking: Select plump peanut seeds without mold, wash them and soak them in water at 25~30℃ for 8~12 hours until the water absorption rate reaches 30%~55%, then drain and set aside. S12. Uniform germination: After soaking, the peanuts are spread evenly on the germination tray, kept in a critical immersion state, and germinated in a dark environment at 25~30℃ and 85%~92% relative humidity; when the sprouts reach 0.5mm~1cm in length, the first-stage diversion harvest is carried out: 40%~60% of the slightly germinated peanuts are taken out as raw materials for peanut butter preparation.

[0008] Preferably, in S2, the illumination processing specifically includes: First, use 313nm narrowband UV-B for strong induction, with a light exposure time of 30-40 minutes. Then, transfer to 450nm blue LED for continuous cultivation. 6-8 hours before harvest, add another 313nm narrowband UV-B irradiation for 25-35 minutes. Then, transfer to a dark environment and let stand for 2-3 hours to stimulate the defense response again.

[0009] The structural formula of trans-resveratrol is as follows: The structural formula of cis-resveratrol is as follows: .

[0010] Synchronous illumination in the 313~450nm band achieves the following functions: 1.313nm narrowband UV-B is a strong inducer of stilbene synthase (STS) and phenylalanine ammonia-lyase (PAL). It can significantly upregulate the expression of key genes for resveratrol synthesis in a short period of time, so that STS enzyme activity can quickly reach its peak and ultimately the upper limit of resveratrol synthesis is higher.

[0011] 2. Continuous incubation under 450nm blue light can maintain the medium-to-high activity of PAL and STS for a long time, ensuring the continuous accumulation of resveratrol and avoiding the rapid decline of enzyme activity after a single UV-B induction. 450nm is in the absorption range of cis-resveratrol and the non-sensitive range of trans-resveratrol, which can continuously convert the small amount of cis-resveratrol produced by UV-B induction into trans-resveratrol, always maintaining a high trans-proportion. Blue light simultaneously induces the synthesis of polyphenols and flavonoids, building an endogenous antioxidant / UV shielding barrier for subsequent processing and storage, and improving the processing stability of the trans configuration.

[0012] 3. UV-B stress induction again 6-8 hours before harvest can trigger a second increase in STS enzyme activity, further increasing resveratrol content in a short period before harvest, and allowing it to directly enter the extraction / processing stage after harvest, reducing natural degradation during storage.

[0013] Preferably, S3 is as follows: S31. Water extraction: Peanut sprouts are deeply cultivated, washed, roots removed, and crushed to obtain peanut sprout powder. Pure water is added to the peanut sprout powder, with a material-to-liquid ratio of 1g:5~10mL. The pH is adjusted to 2~3, and the mixture is extracted by shaking at 60~80℃ for 12~48h. The extract is then filtered. S32, Tandem Resin Adsorption: The extract is passed sequentially through a strong acid cation exchange resin column and a macroporous adsorption resin column, with an adsorption temperature of 20~40℃ and a flow rate of 1~3 BV / h. S33, Elution and Drying: The cationic resin is eluted with 1-3% ammonia water to collect the amino acid and magnesium ion components; the macroporous resin is eluted with 60-80% ethanol to collect the resveratrol component; the eluents are combined and spray-dried to obtain peanut sprout extract.

[0014] The present invention also provides a peanut sprout extract, wherein the peanut sprout extract contains 1.78 mg / g of trans-resveratrol, 162 mg / g of total amino acids, 0.29 mg / g of tryptophan, and the proportion of trans-resveratrol to total resveratrol is ≥97.8%.

[0015] This invention also provides an application of peanut sprout extract in food.

[0016] Preferably, the food product includes highly active peanut butter, which comprises the lightly sprouted peanuts, auxiliary materials, and peanut sprout extract at a total mass percentage of 0.1% to 0.5%.

[0017] Preferably, the method for preparing the highly active peanut butter includes the following steps: Step 1, Low-temperature roasting: After drying, lightly sprouted peanuts are roasted at a low temperature of 110~130℃ for 40~60 minutes until the peanut kernels are cooked and fragrant. The peanuts are then discharged and air-cooled to room temperature. Step 2, Grinding and making the sauce: After roasting and peeling the peanuts, they are coarsely ground and finely ground to make peanut sauce base. The grinding process is carried out with cooling water to control the temperature to ≤50℃. Step 3, Blending and Enhancement: Add peanut sprout extract to the peanut butter base, along with white sugar, salt, emulsifier, and other auxiliary ingredients, and stir well; Step 4: Homogenization and sterilization: After homogenization, pasteurize at 80~85℃ for 10~15 minutes, then aseptically fill to obtain the high-activity peanut butter product.

[0018] Preferably, the high-activity peanut butter contains ≥3μg / g of trans-resveratrol, has a trans-resveratrol content of ≥94%, and a GABA content of ≥300mg / 100g.

[0019] Therefore, the present invention, by employing the above-mentioned peanut sprout extract, preparation method, and application in food, has the following beneficial effects: Simultaneous production and full utilization: Existing peanut processing is mostly single-line, single-product processing, which cannot grade and utilize raw materials according to their germination stage, resulting in high raw material costs and low overall efficiency. This invention uses a single germination production line for split processing: lightly germinated peanuts (0.5mm~1cm sprout length) are used whole to make peanut butter, while deeply cultivated peanut sprouts (7~18cm sprout length) are used to extract active ingredients, maximizing the full utilization rate of raw materials.

[0020] The peanut butter of this invention compensates for the loss of resveratrol and heat-sensitive active substances caused by the roasting process by adding peanut sprout extract, thereby enhancing its functional properties. The highly active peanut butter product also has the nerve-soothing effects of GABA and tryptophan, achieving a synergistic effect of anti-oxidation and sleep-aiding and soothing, while retaining the original flavor and texture of peanut butter.

[0021] Targeted configuration for higher activity: This invention employs a combination of low-dose 313nm UV-B induction, continuous configuration regulation with 450nm blue light, and final dark repair to simultaneously increase the total amount of resveratrol and achieve trans-directional isomerization. It utilizes the strong stress effect of UV-B to increase the total amount of resveratrol synthesis, and through blue light-directed isomerization and spontaneous dark repair, it overcomes the technical bias of UV-B easily leading to the conversion of trans to cis, achieving a trans proportion of ≥97.8%. Furthermore, it enhances the conformational stability of trans-resveratrol at the cellular level, reducing the risk of inactivation during traditional extract processing in an acidic sauce environment.

[0022] The technical solution of the present invention will be further described in detail below with reference to the accompanying drawings and embodiments. Attached Figure Description

[0023] Figure 1 This is a comparison chart of the proportion of trans-resveratrol after 7 days of acid stress according to an embodiment of the present invention; Figure 2This is a graph showing the change in the proportion of trans-resveratrol under 7 days of acid stress according to an embodiment of the present invention. Detailed Implementation

[0024] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0025] Unless otherwise defined, the technical or scientific terms used in this invention shall have the ordinary meaning as understood by one of ordinary skill in the art to which this invention pertains.

[0026] All embodiments of this invention use plump, mold-free peanut seeds of the Yuhua 93 cultivar as raw materials.

[0027] Example 1 A peanut sprout extract, the preparation method of which is as follows: 1) Soaking seeds: After cleaning and removing impurities, soak the seeds in pure water at 28℃ for 10 hours until the water absorption rate of the seeds reaches 42%. Drain the surface water and set aside. (2) Uniform sprouting: Spread peanuts evenly on the sprouting tray, keep them in a critically moist state, and uniformly sprout them in a dark environment at 28℃ and 90% relative humidity; after 36 hours, the sprouts are about 0.8mm long, and the first-level diversion harvest is carried out: 50% of the slightly sprouting peanuts are taken out as raw materials for peanut butter preparation and temporarily stored at room temperature in a ventilated place. (3) First UV-B induction: The remaining 50% of peanuts continued to be cultured in the original seedling trays and cultured in the dark for 12 hours until the radicles elongated to 1-2 mm. The first narrow-band UV induction was carried out: a 313 nm narrow-band UV-B light source was used, the irradiation intensity was 300 lx, and the irradiation was carried out at room temperature for 35 min, and the buds were kept critically moist throughout the process. (4) Blue light continuous cultivation: After the first UV-B treatment, the culture was transferred to 450nm blue LED light irradiation with a light intensity of 700lx, a photocycle of 14h light / 10h dark, a cultivation temperature of 26~28℃, a relative humidity of 88%, and the culture medium was changed daily for 4 days. (5) Second UV-B sprint before harvest: After cultivation to the end of the 4th day (7 hours before formal harvest), a second narrow-band UV induction was carried out: 313nm narrow-band UV-B, irradiation intensity 400lx, irradiation for 30min. (6) Dark repair and harvesting: After the second UV-B treatment, the peanuts were immediately placed in a dark environment at 25℃ for 2.5 hours and then harvested to obtain deeply cultivated peanut sprouts, which were about 12-14 cm long.

[0028] (7) Deep-cultivated peanut sprouts were treated using a water extraction-dual resin tandem enrichment process: Deep-cultivated peanut sprouts were washed, derooted, and crushed to obtain peanut sprout powder. 100g of peanut sprout powder was weighed and pure water was added at a material-liquid ratio of 1g:8mL. The pH was adjusted to 2.5 with citric acid and extracted by shaking at 70℃ for 24h. The extract was filtered through double-layer filter paper and the water extract was collected. The water extract was then passed sequentially through a 732 type strong acid cation exchange resin column and an HPD-100 type macroporous adsorption resin column at an adsorption temperature of 30℃ and a loading flow rate of 2BV / h. The 732 resin was eluted with 2% ammonia solution to collect amino acid and magnesium ion components. The HPD-100 resin was eluted with 70% ethanol solution to collect resveratrol components. The eluents were combined, concentrated under reduced pressure to a solid content of 15%, and spray-dried at an inlet air temperature of 170℃, an outlet air temperature of 85℃, and an atomization pressure of 0.3MPa to obtain peanut sprout water extract enrichment powder.

[0029] The core indicators of the peanut sprout water extract concentrate powder were tested and are as follows: Trans-resveratrol content: 1.78 mg / g, trans-resveratrol percentage in total resveratrol: 97.8%, total amino acid content: 162 mg / g, tryptophan content: 0.29 mg / g.

[0030] The application of peanut sprout extract and lightly sprouted peanuts in food, specifically in the production of highly active peanut butter, comprises lightly sprouted peanuts, auxiliary materials, and peanut sprout extract at a total mass ratio of 0.3%. The preparation method is as follows: (1) Low-temperature drying and roasting: Slightly sprouted peanuts are dried at 45℃ with hot air until the moisture content is 8%, then roasted in a converter at 120℃ for 50 minutes until the peanut kernels are cooked, fragrant and crispy. The peanuts are then immediately discharged and cooled to room temperature, and then mechanically peeled. (2) Temperature-controlled grinding: Peeled peanuts are ground in two stages: coarse grinding and fine grinding in a colloid mill. Cooling water is circulated through the grinding jacket to control the material temperature to ≤50℃, so as to obtain a fine peanut butter base. (3) Blending and strengthening: Add 0.3% peanut sprout extract by mass to peanut butter base, along with 8% white sugar, 1.5% edible salt and 0.5% glyceryl monostearate, and stir at low speed for 20 minutes until uniform; (4) Sterilization and filling: pasteurize in an 80℃ water bath for 15 minutes, then aseptically fill and seal to obtain a high-activity peanut butter product.

[0031] Example 2 The difference from Example 1 is that the peanut sprout extract and lightly sprouted peanuts are used in food, specifically in highly active peanut butter, which includes lightly sprouted peanuts, auxiliary materials, and peanut sprout extract with a total mass ratio of 0.1%.

[0032] Example 3 The difference from Example 1 is that the peanut sprout extract and lightly sprouted peanuts are used in food, specifically in highly active peanut butter, which includes lightly sprouted peanuts, auxiliary materials, and peanut sprout extract with a total mass ratio of 0.5%.

[0033] Comparative Example 1 The difference from Example 1 is that the entire process uses 450nm blue light for cultivation, without UV-B induction or dark repair steps.

[0034] The core indicators of the peanut sprout water extract concentrate powder were tested and are as follows: Trans-resveratrol 1.12 mg / g.

[0035] Comparative Example 2 The two UV-B + blue light processes are the same as in Example 1. The difference is that the samples are harvested immediately after the two UV-B irradiations, without any dark resting and repair steps.

[0036] Comparative Example 3 The 313nm UV-B induction was performed only once during the early stage of cultivation. The difference from Example 1 is that there was no second irradiation before harvest.

[0037] Comparative Example 4 The difference from Example 1 is that the duration of both UV-B irradiations was extended to 60 minutes.

[0038] Comparative Example 5 The difference from Example 1 is that the high-activity peanut butter contains only lightly sprouted peanuts and auxiliary ingredients, and no peanut sprout extract is added.

[0039] Test 1. Immediately after harvesting, the total amount of resveratrol and the cis-trans ratio in the deeply cultivated peanut sprouts of Example 1 and Comparative Examples 1-4 were determined by HPLC. At the same time, the GABA content was also determined. The results are shown in Table 1.

[0040] Table 1 Comparison of active ingredients in different germination processes

[0041] As shown in Table 1, the two-stage 313nm UV-B + blue light + dark repair process increased the total resveratrol content by 60.2% compared to single blue light cultivation, while maintaining a high trans-form content of 98%, achieving the dual goals of "high total content + high trans-form content". Without the dark repair step, the second UV-B treatment resulted in a significant decrease in the trans-form content to 93.4%, demonstrating that dark repair is a necessary step to maintain a high trans-form configuration. Furthermore, excessively high UV-B doses led to a decrease in total resveratrol, a further reduction in the trans-form content, and bud browning.

[0042] 2. The activity indicators of the peanut butter products from Examples 1 to 3, as well as Comparative Examples 1 and 5, were tested, and the results are shown in Table 2.

[0043] Table 2 Comparison of activity indicators of finished peanut butter products

[0044] As shown in Table 2, the high-activity peanut butter of Example 1 has a total resveratrol content 7.0 times that of ordinary sprouted peanut butter, significantly enhancing its functional properties. After a full process of heat processing including roasting, grinding, and sterilization, the trans-resveratrol content still reaches 94.7%, proving that the trans configuration of the extract of this invention has superior processing stability. Furthermore, even with a high dosage addition in Example 3, high bioactivity is maintained, and the peanut butter retains a pure nutty roasted flavor without any obvious raw or bitter taste. In addition, the GABA content of the high-activity peanut butter mainly comes from the background enrichment of the slightly sprouted peanut base and the heat-induced conversion effect during low-temperature roasting, rather than solely relying on the addition of exogenous peanut sprout extract. This indicates that the extract, combined with the slightly sprouted base, synergistically achieves high background GABA retention.

[0045] 3. The changes in the proportion of trans-resveratrol during the storage process of the peanut butter products of Example 1 and Comparative Example 1, as well as commercially available peanut sprout extract, were detected, as follows: High temperature stress: constant temperature heating at 120℃ for 30 minutes (simulating the core temperature of roasting); Acid stress: In a pH 4.0 citrate buffer solution, stand at 25°C for 7 days (simulating the acidic storage system of peanut butter).

[0046] The changes in the proportion of trans-resveratrol under high-temperature stress are shown in Table 3, and the changes in the proportion of trans-resveratrol under acidic stress are shown in Table 4. Figure 1 and Figure 2 As shown.

[0047] Table 3. Changes in the proportion of trans-resveratrol under high temperature stress

[0048] Depend on Figure 1 , Figure 2 It can be seen that the trans proportion of each group decreased with the extension of stress time, but the trans proportion of peanut sprout extract in Example 1 remained at 93.5% after 7 days in an acidic environment. As shown in Table 3, the trans proportion of peanut sprout extract in Example 1 remained at 92.1% after high-temperature treatment. This invention constructs an endogenous antioxidant / UV shielding barrier in the sprout cells through secondary induction by 313nm UV-B and continuous conformational regulation by 450nm blue light, making the conformational stability of trans resveratrol in the extract significantly better than that of commercially available products without targeted regulation in subsequent acidic sauce environment and thermal processing.

[0049] Therefore, this invention uses the above-mentioned peanut sprout extract, preparation method and its application in food to obtain a peanut sprout extract with high trans-resveratrol configuration stability, improve the utilization rate of peanut germination raw materials, and reduce the activity loss of peanut butter during roasting.

[0050] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the technical solutions of the present invention, and these modifications or equivalent substitutions cannot cause the modified technical solutions to deviate from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for preparing peanut sprout extract, characterized in that, Includes the following steps: S1. Peanut germination in a parallel, split-flow process: Soaking, sprouting, and graded harvesting are completed sequentially on the same germination production line. S2. Photo-directed regulation of resveratrol configuration: The remaining peanuts continue to be cultivated in the original production line, and are treated with light in the 313~450nm ultraviolet-blue light band, with a light intensity of 300~700lx and 12~16h of light per day. They are then cultivated until the sprouts are 7~18cm long and harvested to obtain deeply cultivated peanut sprouts. S3. The deep-cultured peanut sprouts obtained in S2 were treated with a water extraction-dual resin tandem enrichment process to obtain peanut sprout extract.

2. The method for preparing peanut sprout extract according to claim 1, characterized in that, S1 specifically refers to: S11. Seed selection and soaking: Select plump peanut seeds free of mold, wash them, and soak them in water at 25-30℃ for 8-12 hours until the water absorption rate reaches 30%-55%; S12. Uniform germination: After soaking, spread the peanuts evenly on the germination tray, keep them in a critically moist state, and germinate them in a dark environment at 25~30℃ and 85%~92% relative humidity; when the sprouts reach 0.5mm~1cm in length, carry out primary diversion harvesting and take out 40%~60% of the slightly sprouting peanuts.

3. The method for preparing peanut sprout extract according to claim 1, characterized in that, In S2, the lighting processing specifically includes: First, use 313nm narrowband UV-B for strong induction, with a light exposure time of 30-40 minutes. Then, transfer to 450nm blue LED for continuous cultivation. 6-8 hours before harvest, add another 313nm narrowband UV-B irradiation for 25-35 minutes. Then, transfer to a dark environment and let stand for 2-3 hours.

4. The method for preparing peanut sprout extract according to claim 1, characterized in that, S3 specifically refers to: S31. Water extraction: Peanut sprouts are deeply cultivated, washed, roots removed, and crushed to obtain peanut sprout powder. Pure water is added to the peanut sprout powder, with a material-to-liquid ratio of 1g:5~10mL. The pH is adjusted to 2~3, and the mixture is extracted by shaking at 60~80℃ for 12~48h. The extract is then filtered. S32, Tandem Resin Adsorption: The extract is passed sequentially through a strong acid cation exchange resin column and a macroporous adsorption resin column, with an adsorption temperature of 20~40℃ and a flow rate of 1~3 BV / h. S33, Elution and Drying: The cationic resin is eluted with 1-3% ammonia water to collect the amino acid and magnesium ion components; the macroporous resin is eluted with 60-80% ethanol to collect the resveratrol component; the eluents are combined and spray-dried to obtain peanut sprout extract.

5. A peanut sprout extract prepared by the method described in any one of claims 1 to 4, characterized in that: The peanut sprout extract contains 1.78 mg / g of trans-resveratrol, 162 mg / g of total amino acids, and 0.29 mg / g of tryptophan. The proportion of trans-resveratrol to total resveratrol is ≥97.8%.

6. The application of the peanut sprout extract as described in claim 5 in food.

7. The application according to claim 6, characterized in that: The food product includes highly active peanut butter, which comprises the lightly sprouted peanuts, auxiliary materials, and peanut sprout extract at a total mass percentage of 0.1% to 0.5%.

8. The application according to claim 7, characterized in that, The method for preparing the highly active peanut butter includes the following steps: Step 1, Low-temperature roasting: After drying, lightly sprouted peanuts are roasted at a low temperature of 110~130℃ for 40~60 minutes until the peanut kernels are cooked and fragrant. The peanuts are then discharged and air-cooled to room temperature. Step 2, Grinding and making the sauce: After roasting and peeling the peanuts, they are coarsely ground and finely ground to make peanut sauce base. The grinding process is carried out with cooling water to control the temperature to ≤50℃. Step 3, Blending and Enhancement: Add peanut sprout extract to the peanut butter base, along with white sugar, salt, emulsifier, and other auxiliary ingredients, and stir well; Step 4: Homogenization and sterilization: After homogenization, pasteurize at 80~85℃ for 10~15 minutes, then aseptically fill to obtain the high-activity peanut butter product.

9. The application according to claim 7, characterized in that: The high-activity peanut butter contains ≥3μg / g of trans-resveratrol, accounts for ≥94% of trans-resveratrol, and contains ≥300mg / 100g of GABA.

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