Almond (Prunus dulcis (Mill.) D.A. Webb) Skins as a Potential Source of Bioactive Polyphenols

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• 作者：Maria Monagas ; Ignacio Garrido ; Rosa Lebró ; n-Aguilar ; Begoñ ; a Bartolome ; Carmen Gó ; mez-Cordové ; s
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：October 17, 2007
• 年：2007
• 卷：55
• 期：21
• 页码：8498 - 8507
• 全文大小：181K
• 年卷期：v.55,no.21(October 17, 2007)
• ISSN：1520-5118

文摘

An exhaustive study of the phenolic composition of almond (Prunus dulcis (Mill.) D.A. Webb) skins was carried out in order to evaluate their potential application as a functional food ingredient. Using the HPLC-DAD/ESI-MS technique, a total of 33 compounds corresponding to flavanols, flavonols, dihydroflavonols and flavanones, and other nonflavonoid compounds were identified. Peaks corresponding to another 23 structure-related compounds were also detected. MALDI-TOF MS was applied to characterize almond skin proanthocyanidins, revealing the existence of a series of A- and B-type procyanidins and propelargonidins up to heptamers, and A- and B-type prodelphinidins up to hexamers. Flavanols and flavonol glycosides were the most abundant phenolic compounds in almond skins, representing up to 38–57% and 14–35% of the total quantified phenolics, respectively. Due to their antioxidant properties, measured as oxygen-radical absorbance capacity (ORAC) at 0.398–0.500 mmol Trolox/g, almond skins can be considered as a value-added byproduct for elaborating dietary antioxidant ingredients.