Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds
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, flavo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/10/2334 |
| _version_ | 1797514619390001152 |
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| author | Blanca Moreno Gracia Diego Laya Reig María José Rubio-Cabetas María Ángeles Sanz García |
| author_facet | Blanca Moreno Gracia Diego Laya Reig María José Rubio-Cabetas María Ángeles Sanz García |
| author_sort | Blanca Moreno Gracia |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-10T06:34:06Z |
| format | Article |
| id | doaj.art-d518ab4f4ad04679a013526416baf421 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T06:34:06Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d518ab4f4ad04679a013526416baf4212023-11-22T18:14:25ZengMDPI AGFoods2304-81582021-09-011010233410.3390/foods10102334Study of Phenolic Compounds and Antioxidant Capacity of Spanish AlmondsBlanca Moreno Gracia0Diego Laya Reig1María José Rubio-Cabetas2María Ángeles Sanz García3Área de Laboratorios de Análisis y Asistencia Tecnológica, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, SpainCentro de Transferencia Agroalimentaria (CTA), Unidad de Cultivos Leñosos, Gobierno de Aragón, Avda. Montañana 930, 50059 Zaragoza, SpainInstituto Agroalimentario de Aragón—IA2, CITA-Universidad de Zaragoza, Calle Miguel Servet 177, 50013 Zaragoza, SpainÁrea de Laboratorios de Análisis y Asistencia Tecnológica, Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Avda. Montañana 930, 50059 Zaragoza, SpainPhenolic 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.https://www.mdpi.com/2304-8158/10/10/2334almondpolyphenolsflavonoidsproanthocyanidinsantioxidant capacityquality |
| spellingShingle | Blanca Moreno Gracia Diego Laya Reig María José Rubio-Cabetas María Ángeles Sanz García Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds Foods almond polyphenols flavonoids proanthocyanidins antioxidant capacity quality |
| title | Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds |
| title_full | Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds |
| title_fullStr | Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds |
| title_full_unstemmed | Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds |
| title_short | Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds |
| title_sort | study of phenolic compounds and antioxidant capacity of spanish almonds |
| topic | almond polyphenols flavonoids proanthocyanidins antioxidant capacity quality |
| url | https://www.mdpi.com/2304-8158/10/10/2334 |
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