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. Author manuscript; available in PMC: 2017 Aug 14.
Published in final edited form as: Food Chem. 2010 Dec 15;123(4):1040–1047. doi: 10.1016/j.foodchem.2010.05.058

Table 2.

Almond skin flavonoid and phenolic acid content and changes in almonds stored at 4 and 23 °C for 15 mo.

Temperature Flavonoid or phenolic acid 0 mo μg/g skin 15 mo μg/g skin Difference μg/g skin P-Value difference
4 °C Iso3R 639 ± 201 1274 ± 365 635 ± 205 1.18 × 10−5
Iso3Glu 139 ± 142 315 ± 325 176 ± 191 0.0857
K3R 196 ± 155 295 ± 218 98.8 ± 70.8 0.1944
CA 184 ± 98 278 ± 157 93.3 ± 88.5 0.0822
pHBA 3.97 ± 0.881 75.2 ± 25.0 71.2 ± 24.7a 3.01 × 10−10
diOHK 49.9 ± 26.6 117 ± 52 66.7 ± 31.3 0.0004
N7Glu 35.8 ± 20.4 58.9 ± 33.3 23.1 ± 17.1 0.0431
EC 68.6 ± 32.5 88.2 ± 50.1 19.7 ± 31.7 0.2466
Q3Gal 6.45 ± 4.71 16.0 ± 10.8 9.51 ± 6.59 0.0078
K3Glu 23.2 ± 11.8 29.1 ± 15.7 5.81 ± 6.39 0.2961
K 2.40 ± 2.04 4.82 ± 4.5 2.42 ± 2.54 0.0885
E 2.75 ± 1.11 4.86 ± 1.81 2.11 ± 0.98 0.0015
K3Gal 7.17 ± 6.31 8.84 ± 7.60 1.67 ± 2.88 0.5489
Q3R 8.15 ± 3.50 8.46 ± 3.12 0.310 ± 1.389 0.8138
Q 3.12 ± 0.95 2.17 ± 0.84 −0.950 ± 0.361 0.0124
Iso 10.9 ± 18.7 8.11 ± 13.9 −2.80 ± 5.25 0.6685
PCA 44.6 ± 15.3 24.9 ± 9.02 −19.7 ± 13.5a 0.0005
N 83.4 ± 41.3 36.3 ± 14.8 −47.1 ± 27.7 0.0007
Sum 1508 ± 411 2644 ± 659 1135 ± 356a 2.09 × 10−5
23 °C Iso3R 639 ± 201 1361 ± 407 722 ± 240 6.56 × 10−6
Iso3Glu 139 ± 142 325 ± 376 186 ± 246 0.1081
pHBA 3.97 ± 0.881 170 ± 25 166 ± 25a 4.09 × 10−18
CA 184 ± 98 338 ± 190 154 ± 116 0.0157
K3R 196 ± 155 317 ± 224 121 ± 79 0.1228
diOHK 49.9 ± 26.6 124 ± 57 73.9 ± 34.9 0.0003
EC 68.6 ± 32.5 103 ± 49 34.6 ± 33.1 0.0435
N7Glu 35.8 ± 20.4 65.7 ± 36.4 29.9 ± 22.3 0.0162
K3Glu 23.2 ± 11.8 52.1 ± 47.5 28.8 ± 46.9 0.0446
Q3Gal 6.45 ± 4.71 19.4 ± 15.5 12.9 ± 11.6 0.0081
PCA 44.6 ± 15.3 50.4 ± 8.9 5.78 ± 12.32a 0.2520
Q3R 8.15 ± 3.50 12.3 ± 10.8 4.18 ± 9.24 0.1978
K3Gal 7.17 ± 6.31 10.7 ± 7.0 3.51 ± 3.61 0.1921
K 2.40 ± 2.04 5.19 ± 4.56 2.79 ± 2.70 0.0550
E 2.75 ± 1.11 5.17 ± 2.01 2.42 ± 1.06 0.0009
Q 3.12 ± 0.95 2.43 ± 0.89 −0.692 ± 0.409 0.0669
Iso 10.9 ± 18.7 9.25 ± 15.6 −1.65 ± 3.65 0.8086
N 83.4 ± 41.3 39.7 ± 16.8 −43.7 ± 26.3 0.0017
Sum 1508 ± 411 3010 ± 826 1501 ± 516a 4.69 × 10−6

Data is mean ± SD, n = 13. Abbreviations as in Fig. 2.

a

P ≤ 0.05 for temperature effect, tested using a 2-tailed paired t-test.