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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 3.

Almond skin flavonoid and phenolic acid content of whole almonds or powdered almond skins subjected to accelerated ageing treatment.

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.

a

Significant difference between treatments, P ≤ 0.05, tested by a 2-tailed paired t-test.