Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds

Foods

Diego Laya Reig¹  María José Rubio-Cabetas²  Blanca Moreno Gracia³  María Ángeles Sanz García³ 

[1] Centro de Transferencia Agroalimentaria (CTA), Unidad de Cultivos Leñosos, Gobierno de Aragón, Avda. Montañana 930, 50059 Zaragoza, Spain;Instituto Agroalimentario de Aragón—IA2, CITA-Universidad de Zaragoza, Calle Miguel Servet 177, 50013 Zaragoza, Spain;Área de Laboratorios de Análisis y Asistencia Tecnológica, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, Spain;

关键词: almond;    polyphenols;    flavonoids;    proanthocyanidins;    antioxidant capacity;    quality;   

DOI  :  10.3390/foods10102334

来源: DOAJ

【 摘 要 】

Phenolic compounds have an important influence on fruit and nut quality. Almonds have been shown to be rich sources of phenolic compounds, which possess health-beneficial properties. The objectives of the study were to optimize an extraction method to determine the total amount of polyphenols, flavonoids and proanthocyanidins as well as the antioxidant capacity. In addition, the same extract was used for the identification and quantification of flavonoids by HPLC. The study was conducted on 11 Spanish almond genotypes. The results highlight the differences in the content of antioxidants, which add value to the quality of the fruit. It has been shown that genotype may strongly influence antioxidant capacity and total phenolic compounds. In this work, the almonds with higher results were (Belona, Guara and Vialfas) varieties.

【 授权许可】

Unknown