Table 6.

Main phenolic compounds found in the most common nuts (skins + kernels).

Nut	Phenolic Compound	Reference
Almond	Catechin, epicatechin, naringenin, eriodictyol, gallic acid, caffeic acid, chlorogenic acid, o-coumaric acid, p-coumaric acid ferulic acid, hydroxybenzoic acid, protocatechuic, vanillic acid, quercetin, kaempferol, isorhamnetin	[71,108,116,117]
Chestnut	Gallic acid, syringic acid, chlorogenic acid, ferulic acid, vanillic acid, catechin, naringin, quercetin, ellagic acid	[107,118,119]
Hazelnut	Gallic acid, protocatechuic acid, caffeic acid, o-coumaric acid, p-coumaric acid, ferullic acid, catechin, epicatechin, epicatechin gallate, rutin	[116,117,120,121,122,123]
Peanut	Catechin, epicatechin, quercetin, isorhamnetin, gallic acid, protocatechuic, caffeic acid, p-coumaric acid, procyanidins A and B, trimers and tetramers, prodelphinidin	[109,117,124,125,126]
Pecan nut	Ellagic acid, catechin, gallic acid, hydroxybenzoic acid, trans-cinnamic acid, syringic acid, caffeic acid, p-coumaric acid, ferulic acid, naringenin, apigenin, quercetin, rutin, kaempferol, isorhamnetin, resveratrol	[118]
Pistachio	Cyanidin, gallic acid, protocatechuic, eriodictyol, catechin, epicatechin, epicatechin gallate, luteolin, quercetin, myricetin, procyanidin B1, trimers, and tetramers	[109,117,127]
Walnut	Vanillic acid, catechin, pyrocatechin, protocatechuic acid, epicatechin, syringic acid, gallic acid, juglone and cinnamic acid, ellagic acid, rutin	[118,128,129]