Determination of Flavonoids and Phenolics and Their Distribution in Almonds

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• 作者：Paul E. Milbury ; Chung-Yen Chen ; Gregory G. Dolnikowski ; and Jeffrey B. Blumberg
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：July 12, 2006
• 年：2006
• 卷：54
• 期：14
• 页码：5027 - 5033
• 全文大小：90K
• 年卷期：v.54,no.14(July 12, 2006)
• ISSN：1520-5118

文摘

Limited information is available concerning the qualitative and quantitative composition of polyphenoliccompounds, especially flavonoids, in almonds. We determined total phenols, flavonoids, and phenolicacids in California almond (Prunus dulcis) skins and kernels among the principal almond varieties(Butte, Carmel, Fritz, Mission, Monterey, Nonpareil, Padre, and Price) with high-performance liquidchromatography (HPLC)/electrochemical detection and UV detection. Liquid chromatography/tandemmass spectrometry under identical HPLC conditions was utilized to verify identities of the predominantflavonoids and phenolic acids. Total phenols ranged from 127 (Fritz) to 241 (Padre) mg gallic acidequivalents/100 g of fresh weight. The analyses were compiled to produce a data set of 18 flavonoidsand three phenolic acids. The predominant flavonoids were isorhamnetin-3-O-rutinoside andisorhamnetin-3-O-glucoside (in combination), catechin, kaempferol-3-O-rutinoside, epicatechin, quercetin-3-O-galactoside, and isorhamnetin-3-O-galactoside at 16.81, 1.93, 1.17, 0.85, 0.83, and 0.50mg/100 g of fresh weight almonds, respectively. Using the existing approach of calculating only theaglycone form of flavonoids for use in the U.S. Department of Agriculture nutrient database, wholealmonds would provide the most prevalent aglycones of isorhamnetin at 11.70 (3.32), kaempferol at0.60 (0.17), catechin at 1.93 (0.55), quercetin at 0.72 (0.20), and epicatechin at 0.85 (0.24) mg/100g of fresh weight (mg/oz serving), respectively. These data can lead to a better understanding of themechanisms of action underlying the relationship between almond consumption and health-relatedoutcomes and provide values for whole and blanched almonds suitable for inclusion in nutrientdatabases.Keywords: Almonds; flavonoids; phenols; HPLC; electrochemical array detection; LC/MS/MS