Table 5.

Total phenolic content (mg/g) gallic acid equivalents (GAE), total proanthocyanidins (mg/100 g) and total flavonoids (mg/100 g) in almonds, almond oil and defatted almond cake.

Range of Means				Origin	Variability Sources			References
Almonds	Almond Skins	Almond Oil	Defatted Almond Cake		Variety	Environment	Extraction Method
Total phenolic content (mg/g) gallic acid equivalents (GAE)
4.18				USA	-	-	-	[115]
1.27–2.41	0.099–0.268			California	Yes	-	-	[109]
1.30–4.56				Austria	Yes	-	-	[84]
0.45–0.49 a				Austria	Yes	-	-	[84]
1.10–2.90								[97]
0.09–1.63				Portugal	Yes	Yes	-	[112]
	27.1–59.1			Morocco	Yes	-	-	[113]
		0.019–0.022 b		Spain			Yes	[31]
		0.0085–0.0324		Spain	Yes	Yes	Yes	[11]
		0.019–0.026		Spain	Yes		Yes	[12]
0.03–0.81				Portugal	Yes	-	-	[58]
0.71–1.26		0.003–0.006	0.82–2.06	Spain	Yes	-	Yes	[35]
0.20–1.39				Serbia	Yes	-	-	[116]
Total proanthocyanidins (mg/g)
	0.15–48.80			Spain	-	-	Yes	[117]
	5.81–28.80			Spain	-	-	Yes	[118]
0.70–2.90 c				-	-	-	-	[62]
	5.00–25.00			-	-	-	Yes	[119]
Total flavonoids (mg/g)
6.24–25.02				Portugal	Yes	-	-	[112]
	84.68–237.20 d			Portugal	Yes	-	-	[56]
	14.1–25.7			Morocco	Yes	-	-	[113]
n.d.–5.45								[120]
12.88–19.49				Portugal	Yes	-	-	[58]

a: blanched kernels without skin; b: caffeic acid equivalents; c: total tannins; d: hull extract; n.d.: not detected.