Table 4.

Mean value (n = 3), plus/minus standard deviation, and results of statistical analysis of the antioxidant activity (μmol Trolox equivalents g⁻¹ on dry matter) and of the total phenolic compounds (mg kg⁻¹ gallic acid on dry matter) of almonds collected at two different harvest times

	Antioxidant activity			Total phenolic compounds
	T 1	T 2	P‐value	T 1	T 2	P‐value
DLcv	25.00 ± 0.22	28.80 ± 3.87	0.164	1669.74 ± 33.59	1853.56 ± 322.04	0.23
GEcv	27.25 ± 2.12	60.30 ± 3.31	<0.001	2171.66 ± 191.45	11 030.53 ± 54.91	<0.001
JPcv	14.13 ± 1.33	16.27 ± 1.68	0.158	943.84 ± 19.24	782.05 ± 51.08	0.002
MAcv	15.04 ± 0.40	12.69 ± 1.35	0.044	1015.24 ± 8.84	391.98 ± 15.71	<0.001
THcv	13.26 ± 1.19	21.97 ± 0.55	<0.001	806.49 ± 12.99	1538.54 ± 46.36	<0.001
TUcv	18.25 ± 0.84	40.98 ± 1.56	<0.001	1285.69 ± 11.84	4887.99 ± 146.36	<0.001
FCcv	20.59 ± 2.76	28.19 ± 2.58	0.025	1258.26 ± 17.12	2659.81 ± 417.69	0.001
FEcv	29.08 ± 0.20	44.36 ± 2.20	<0.001	2505.83 ± 203.26	4170.8 ± 876.93	0.011
FRcv	29.96 ± 2.89	60.99 ± 3.61	<0.001	2751.22 ± 264.81	7272.32 ± 602.92	<0.001
TEcv	14.71 ± 1.77	19.57 ± 4.84	0.178	1500.65 ± 16.93	1483.25 ± 19.89	0.726

T ₁, unripe, but already edible, drupes with green and moist hull; T ₂, ripe almonds. DL_cv, cv Desmajo Largueta; FC_cv, cv Filippo Ceo; FE_cv, cv Ferragnès; GE_cv, cv Genco; MA_cv, cv Marcona; TH_cv, cv Thompson; TU_cv, cv Tuono; TE_cv, cv Texas; JP_cv, cv Johnston Prolific; FR_cv, cv Francolì. Bold values indicate significant differences at P < 0.05.