有哪些信誉好的足球投注网站Polyphenols and Antioxidant Properties of Almond Skins：Influence of Industrial Processing英文电子书.pdf
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JFS C: Food Chemistry
Polyphenols and Antioxidant Properties of
Almond Skins: Influence of Industrial Processing
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I. GARRIDO, M. MONAGAS, C. GOMEZ-CORDOVES, AND B. BARTOLOME
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r ABSTRACT: Almond (Prunus dulcis [Mill.] D.A. Webb) skins have been proposed as a source of bioactive polyphe-
y nols. In this article, the phenolic composition and antioxidant activity of almond skins obtained from different pro-
cesses (blanching [freeze-drying], blanching + drying, and roasting) were studied. A total of 31 phenolic compounds
corresponding to flavan-3-ols (33% to 56% of the total of phenolic compounds identified), flavonol glycosides (9%
to 36%), hydroxybenzoic acids and aldehydes (6% to 26%), flavonol aglycones (1.7% to 18%), flavanone glycosides
(3% to 7.7%), flavanone aglycones (0.69% to 5.4%), hydroxycinnamic acids (0.65% to 2.6%), and dihydroflavonol
aglycones (0% to 2.8%) were determined in the skins from 3 different varieties of almonds. The total contents of
phenolic compounds identified were significantly (P 0.05) higher (around 2-fold) in the roasted samples than in
the blanched almonds (freeze-dried). Industrial drying (oven drying) of the blanched almond skins produced an
increase ( 2-fold) in the contents of phenolic compounds, although the results were only statistically significant
(P 0.05) for some samples. The antioxidant activity (ORAC values) was higher for the roasted samples (0.803 to
1.08 mmol Trolox/g), followed by the samples subjected to blanching + drying (0.398 to 0.575 mmol Trolox/g) and
then the blanched (freeze-dried) samples (0.331 to 0.451 mmol Trolox/g). Roasting is the most suitable type of in-
dustrial processing of almonds to obtain almond skin ext
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