. 2020 Jun 1;8(7):3004–3022. doi: 10.1002/fsn3.1665

TABLE 17.

Bioactive compounds in nuts almond

Nuts	Bioactive compounds	Skin	Hard shell	Hull/pellet
Almond	Flavonols (g/g) Isorhamnetin Isorhamnetin‐3‐O‐glucoside Isorhamnetin‐3‐O‐rutinoside Kaempferol Dihydroxykaempferol Kaempferol‐3‐O‐glucoside Kaempferol‐3‐O‐rutinoside Dihydroquercetin Quercetin Quercetin‐3‐O‐glucoside Quercetin‐3‐O‐galactoside Quercetin‐3‐O‐rutinoside Flavan‐3‐ols (mg/100g) fresh weight (+)‐Catechin (−)‐Epicatechin (−)‐Epicatechin‐3‐gallate Unknown dimer A [(epi)catechin→ A→(epi)catechin] Unknown dimer A [(epi)catechin→A→(epi)catechin] Unknown dimer A [(epi)catechin→A→(epi)catechin] Unknown dimer A [(epi)catechin→ A→(epi)catechin] Flavanone (g/g) Naringenin Naringenin‐7‐O‐glucoside Eriodictyol Eriodictyol‐7‐O‐glucoside Anthocyanidins Procyanidin B3 + B1 Procyanidin B2 Procyanidin B3 Procyanidin B7 Procyanidin B5 Procyanidin C1 A‐type procyanidin dimer A‐type procyanidin dimer A‐type procyanidin dimer A‐type procyanidin dimer A‐type prodelphinidin dimer A‐type procyanidin trimer	4.19–4.87 ^a , 10.9 ^b 8.9–15.6 ^a , 139 ^b 27.6–41.4 ^a , 639 ^b 1.71–1.96 ^a , 2.4 ^b 49.9 ^b 1.65 ^a , 23.2 ^b 12.8–31.8 ^a , 196 ^b 0–10.3 ^a 1.43–1.78 ^a , 3.12 ^b 1.33–2.41 ^a 6.45 ^b 8.15 ^b 20.1–38.3 7.2–26.5 0.15 2.4–3.5 1.2–4.8 3.2–4.9 2.5–4.9 83.4 ^a 6.84–22.1 ^c 2.75 ^a 0.8–1.6 ^c 11.8–23.8 ^c 5.34–16.1 ^c nd ^c 5.63–13.9 ^c 3.5–8.6 ^c 3.45–15.3 ^c 3.2–7.0 ^c 1.4–6.3 ^c 4.0–7.3 ^c 0.7–2.04 ^c 0.9–1.8 ^c 1.6–4.3 ^c	nr
Brazil nut (g/g) defatted	Flavan‐3‐ols Catechin Gallocatechin Flavonols Quercetin Flavanonol Taxifolin	2875 ^d 1316 ^d 28.2 ^d 333 ^d , 123 ^e
Hazelnut	Flavan‐3‐ols Catechin Epicatechin Epicatechin‐3‐gallate Procyanidin dimer 1 Procyanidin dimer 2 Procyanidin dimer 3 Procyanidin trimer 1 Procyanidin trimer 2 Procyanidin trimer 3 Procyanidin trimer 4 Procyanidin trimer 5	nr	0.3–0.8 ^f	20.13 ^g , ^h 9.26 ^g 1.37 ^g 99.2 ^g 19.2 ^g 0.4 ^g 7.0 ^g 2.47 ^g 14.7 ^g 8.4 ^g 3.7 ^g
	Flavonoids` Procyanidin trimer 6 Procyanidin tetramer 1 Procyanidin tetramer 2 Procyanidin tetramer 3 Procyanidin B2 Flavonols Myricetin‐3‐O‐rhamnoside Quercetin‐pentoside Quercetin‐3‐O‐rhamnoside Quercetin‐3‐O‐rutinoside Hydrolyzable tannins B type dimer gallate Glansreginin A Glansreginin B Dihydrochalcones Phloretin‐2‐O‐glucoside	0.2 ^f 0.2–1.0 ^f		3.61 ^g 2.37 ^g 2.3 ^g 6.83 ^g nr ^g 17.7 ^g nr 50.14 ^g nr 0.97 ^g 39.26 ^g 71.71 ^g 6.53 ^g 18.7 ^g
Pecan	Flavan‐3‐ols mg/g dry weight Catechin Epicatechin Epigallocatechin g/ml Epicatechin gallate		nr 102 ⁱ , 0.3 ^j 120 ^k ,1326 ^l 0.3 ^k ,0.9
Peanuts	p‐Coumaroyl‐O‐pentosid (mg/100g dw) Flavonols Isorhamnetin Quercetin Flavone Diosmetin Stilbenes trans‐Resveratrol Proanthocyanidins Proanthocyanidin A‐type dimers Proanthocyanidin B‐type dimers Proanthocyanidin trimers Proanthocyanidin tetramers Proanthocyanidin hexamers Proanthocyanidin heptamers Proanthocyanidin octamers Flavanone (mg/g) dry weight Eriodictyol Flavone Luteolin 5,7‐Dihydroxychromone	5.5 1.5 2.1 0.4 0.3 6.2 0.7 21.1 19.5 8.3 15.4 13.6 6.9	0.9 2.4 0.5
Pistachio	Flavan‐3‐ols g/g extract Catechin Epicatechin Flavanols Procyanidin dimer Flavanone Hesperidin Eriodictyol‐7‐O‐glucoside Eriodictyol‐3‐O‐hexoside Eriodictyol Naringenin Naringenin‐7‐O‐neohesperidoside Flavone Apigenin Luteolin Flavonols Quercetin Quercetin‐3‐O‐rutinoside Quercetin‐3‐O‐glucoside Quercetin‐3‐O‐hexoside Kaempferol Myricetin Isoflavones Daidzein Genistein Genistein‐7‐O‐glucoside Anthocyanins Cyanidin‐3‐O‐galactoside Cyanidin‐3‐O‐glucoside	377, 140 105, 27.5 nr, 55 nr 366 0.21–3.35 63.2, 14 11.4, 2 119 nr ^m nr, 30 17.8 ^m , 13.7 ⁿ 5.1 49 2.68 0.9 1.6 Nr nr nr 5865 ^m , 21.1 ⁿ 32.6 ^m , 0.6 ^o	nr–1240 630–980 nr 95–120 nr nr nr nr nr 145–190 nr 255–620 nr nr nr nr
Walnut	Flavan‐3‐ols mg/kg fw Catechin Procyanidin dimer 1 Procyanidin dimer 2 Procyanidin trimer Procyanidin tetramer Hydrolysable tannins Galloyl bis HHDP glucose 1 Galloyl bis HHDP glucose 2 Glansreginin B Glansreginin A HHDP digalloyl glucose isomer 1 HHDP digalloyl glucose isomer 2 HHDP digalloyl glucose isomer 3 HHDP galloyl glucose 1 HHDP galloyl glucose 2 Di‐galloylglucose Di‐HHDP glucose isomer 1 Di‐HHDP glucose isomer 2 Di‐HHDP glucose isomer 3 Di‐HHDP glucose isomer 4 Vescalagin isomer 1 Vescalagin isomer 2 Vescalagin isomer 3 Vescalagin isomer 4 Vescalagin isomer 5 Vescalagin isomer 6 Flavonols Q‐galloyl pentoside 1 Q‐galloyl pentoside 2 Q‐galloyl pentoside Unknown 429 Unknown 459			26.9 ^p 157 ^p 1.2 ^p 1.8 ^p 281 ^p 95.5 ^p 50.9 ^p 22 ^p 597 ^p 35.5 ^p 47.5 ^p 14.53 ^p 22 ^p 57.5 ^p 21.3 ^p 115 ^p 133 ^p 43.4 ^p 27.8 32.4 ^p 49.4 ^p 22.7 100 ^p 35.3 ^p 17.1 ^p 4.89 ^p 1.4 ^p 4.8 ^p 16 ^p 2.9 ^p

Abbreviation: Nr, none detected.

^{^a}

Data are expressed as g/g skin.

^{^b}

Data are expressed as g/g skin.

^{^c}

Range (minimum – maximum) values (expressed in g/100 g dw) obtained from eight varieties.

^{^d}

Bound phenolics.

^{^e}

Free phenolics.

^{^f}

Range (minimum – maximum) values (free phenolics expressed as g/g dw of kernel or hard shell.

^{^g}

Values (mg/kg).

^{^h}

Values obtained from dry‐blanched.

^ⁱ

Shell extract.

^{^j}

Extract of whole shell.

^{^k}

Ethanolic extract.

^{^l}

Extract treated with infusion and spray dryer.

^{^m}

Bound phenolic acids.

^ⁿ

Mean content obtained from six Argentinian varieties.

^{^o}

Values (expressed in g/g dw).

^{^p}

Values (expressed in g/g fw).