ABSTRACT There are several patents on trans-Resveratrol extraction from peanuts with or with out using toxic chemicals but have not taken care of the quality of trans-Resverauol generated. This patent reveals a simple non-toxic method of extraction of good quality (as verified by the UV absorption spectrum) trans-Resveratrol from sprouted peanut kernels by using a pulsed Induction heater. The peanut kernels are sprouted for about 4 days (with emerging white root length of 1 to 1.5 cm). These sprouted kernels are then boiled (at temperatures of less than 90 degree or so) by adding water in a steel utensil on an Induction-heater that had a pulsed variable heater power, by using the lowest duty cycle (less than 6%) for example at 120 watts average (Peak power 2100 Watts). When the water gets heated to about 80 degree C (average) and when the heater power is pulsed ON, the living peanuts experience a pulse of heat (with the water tending boil with bubbles) and was seen to make the sprouted peanuts to discharge Resveratrol ( bubbles come out of each peanut kernel for some time whenever the heater turns OFF in the pulsed mode of heating. Within half an hour the peanut kernels become dead (cooked) and do not discharge any more Resveratrol. The water extract got from such a boiling consists of good quality trans-Resveratrol that is not contaminated with other ingredients of the peanuts like fat, proteins, carbohydrates etc. Peanuts contain anywhere from 21-36.4% protein, 18% carbohydrates, and 36-54% fat. [1]. The UV spectrum of the liquid Resveratrol obtained showed double peaks one around 308nm (306 nm reported in the literature) plus an other peak around 284nm. For good quality trans-Resveratrol, the peak around 284 nm (due to some proteins) should be weaker than that at 308 nm. The solid sprouted kernel part also has Resveratrol but mixed widi fat, proteins and carbo hydrates. The boiled sprouted kernels were crushed in an electric grinder by adding som
