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Harvest year and growing region but not processing affect flavonoid content and antioxidant capacity of California almond skins.
Author(s) -
Bolling Bradley W,
Dolnikowski Gregory,
Blumberg Jeffrey B,
Chen CY. Oliver
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.337.4
Subject(s) - flavonoid , chemistry , naringenin , phenols , food science , botany , antioxidant capacity , horticulture , antioxidant , biology , biochemistry
The consistency of the flavonoid content and antioxidant capacity of plant foods across growing regions and harvest years as well as the impact of processing has received little attention. We have characterized the influence of these factors in California almond skins on their total phenols (via the Folin‐Ciocalteu reaction), flavonoid profile (by LC‐MS), and Ferric Reducing Antioxidant Power (FRAP) value. The processing (fumigation, steam pasteurization, and dry roasting) of Butte, Carmel and Nonpareil almond varieties did not change their flavonoid content or FRAP value. Almonds harvested in 2006 and 2007 had 13% less flavonoids than in 2005, but their total phenols and FRAP values were unchanged. Almonds grown in southern California contained 21% less total flavonoids (5.50 mg/100 g) than those from northern California, with their lower content of kaempferol‐3‐O‐rutinoside (78%), naringenin‐7‐O‐glucoside (56%), epicatechin (34%), dihydrokaempferol (30%), naringenin (28%), and isorahamnetin‐3‐O‐rutinoside (18%). However, the ratio of individual to total flavonoids was not different between almonds grown in northern, central or southern California. Almonds from the southern region had 29% less total phenols but similar FRAP values compared to the northern region. Thus, growing region and harvest year affect the total phenolic and flavonoid content but not the antioxidant activity of almond skins.