Table 2.

Total polyphenols in the seed skin of three Italian almond cultivars at harvest.

Cultivar	Post-harvest treatment	Polyphenols	Proanthocyanins	ORAC
		mg/g	mg/g	mmol Trolox/g
Genco	Blanching	25.5, 1.6 ab	30.4, 1.9 a	0.499, 0.040 a
Tuono	Blanching	24.7, 1.2 b	29.1, 2.1 a	0.477, 0.039 a
Vinci a tutti	Blanching	26.4, 1.1a	32.5, 2.4 a	0.510, 0.037 a
Genco	Roasting	32.1, 2.6 ab	43.3, 2.4 ab	0.844, 0.032 a
Tuono	Roasting	31.4, 2.4 b	40.6, 2.7 b	0.821, 0.031 a
Vinci a tutti	Roasting	33.6, 2.1a	44.7, 2.8 a	0.860, 0.033 a

Different letters between cultivars within the same storage duration and post-harvest treatment evidence differences statistically significant per P < 0.01 (Tukey's test).