Table 3.
Material | Flavonoid or phenolic acid | Day 0 μg/g skin | Day 7 μg/g skin | Difference μg/g skin | % of Day 0 | P-Value difference |
---|---|---|---|---|---|---|
Whole almond seed | Iso3R | 641 ± 118 | 700 ± 166 | 59.6 | 109 | 0.4895 |
K3R | 208 ± 117 | 242 ± 144 | 33.8 | 116 | 0.6651 | |
N | 93.2 ± 12.0 | 120 ± 21 | 26.4 | 128 | 0.0251 | |
N7Glu | 55.0 ± 19.1 | 70.8 ± 24.1 | 15.8 | 129 | 0.2376 | |
PCA | 26.0 ± 5.8 | 33.3 ± 15.0 | 7.3 | 128 | 0.2940 | |
K3Glu | 27.1 ± 8.6 | 33.6 ± 11.8 | 6.5 | 124 | 0.3028 | |
K3Gal | 11.5 ± 6.5 | 17.7 ± 8.7 | 6.2 | 153 | 0.1970 | |
Iso3Hlu | 126 ± 88 | 132 ± 94 | 5.8 | 105 | 0.9144 | |
Iso | 11.4 ± 10.3 | 14.2 ± 10.7 | 2.9 | 125 | 0.6478 | |
Q3Gal | 9.93 ± 3.12 | 12.6 ± 3.8 | 2.6 | 126 | 0.2226 | |
Q3R | 9.54 ± 2.19 | 12.0 ± 2.7 | 2.5 | 126 | 0.1127 | |
Q | 3.05 ± 2.19 | 5.30 ± 2.00 | 2.3 | 174 | 0.0925 | |
K | 4.16 ± 2.14 | 5.75 ± 2.25 | 1.6 | 138 | 0.2374 | |
pHBA | 5.34 ± 0.903 | 6.79 ± 2.50 | 1.4a | 127 | 0.2121 | |
E | 3.91 ± 0.49 | 4.60 ± 0.72 | 0.7 | 118 | 0.0811 | |
diOHK | 60.2 ± 14.9 | 57.1 ± 16.9 | −3.1 | 95 | 0.7450 | |
EC | 80.0 ± 30.1 | 65.8 ± 21.4 | −14.2 | 82 | 0.3666 | |
CA | 163 ± 80 | 129 ± 53 | −34.2 | 79 | 0.4045 | |
Sum | 1539 ± 122 | 1663 ± 241 | 123.6a | 108 | 0.2885 | |
Almond skin alone | K3Glu | 27.1 ± 8.6 | 42.4 ± 49.1 | 15.3 | 156 | 0.4704 |
PCA | 26.0 ± 5.8 | 38.0 ± 16.1 | 12.0 | 146 | 0.1161 | |
N | 93.2 ± 12.0 | 102 ± 14 | 9.3 | 110 | 0.2523 | |
pHBA | 5.34 ± 0.90 | 10.6 ± 3.1 | 5.3a | 199 | 0.0027 | |
K3Gal | 11.4 ± 6.5 | 12.7 ± 7.4 | 1.2 | 110 | 0.7763 | |
Q | 3.05 ± 2.19 | 4.09 ± 2.45 | 1.0 | 134 | 0.4534 | |
Iso | 11.4 ± 10.3 | 12.3 ± 11.0 | 0.9 | 108 | 0.8868 | |
K | 4.16 ± 2.14 | 4.84 ± 2.96 | 0.7 | 116 | 0.6570 | |
E | 3.91 ± 0.49 | 4.43 ± 0.45 | 0.5 | 113 | 0.0855 | |
diOHK | 60.2 ± 14.9 | 60.7 ± 21.2 | 0.5 | 101 | 0.9658 | |
Q3R | 9.54 ± 2.19 | 9.10 ± 3.51 | −0.4 | 95 | 0.7985 | |
Q3Gal | 9.93 ± 3.12 | 8.27 ± 3.30 | −1.7 | 83 | 0.3919 | |
N7Glu | 55.0 ± 19.1 | 45.8 ± 19.1 | −9.2 | 83 | 0.4249 | |
EC | 80.0 ± 30.1 | 65.1 ± 25.2 | −14.9 | 81 | 0.3738 | |
K3R | 208 ± 117 | 179 ± 97 | −29.2 | 86 | 0.6486 | |
Iso3Glu | 126 ± 88 | 96.1 ± 75.6 | −30.1 | 76 | 0.5399 | |
CA | 163 ± 80 | 105 ± 53 | −57.9 | 65 | 0.1702 | |
Iso3R | 641 ± 118 | 575 ± 118 | −65.5 | 90 | 0.3589 | |
Sum | 1539 ± 122 | 1377 ± 103 | −162.3a | 89 | 0.0322 |
Data is mean ± SD of n = 6 almonds (3 almond varieties, PPO pasteurised and roasted). Abbreviations as in Table 2.
Significant difference between treatments, P ≤ 0.05, tested by a 2-tailed paired t-test.