The influence of roasting, pasteurisation, and storage on the polyphenol content and antioxidant capacity of California almond skins.

ABSTRACT: Polyphenols and antioxidant activity of skins from California almonds subjected to roasting, pasteurisation, and storage were determined by LC-MS quantification, total phenols (TP), and ferric reducing antioxidant power (FRAP). Pasteurisation did not significantly change TP, FRAP, or flavonoids and phenolic acids (FP). Roasted almonds had 26% less TP and 34% less FRAP than raw, but equivalent FP (n = 12). Storing almonds at 4 and 23 °C for 15 mo resulted in gradual increases in FP, up to 177% and 200%, respectively (n = 13). At 4 °C and 15 mo, polyphenols increased 18-fold for p-hydroxybenzoic acid, whilst others were 45-200% higher compared to baseline values. Isorhamnetin-3-O-rutinoside accounted for 48% of the increase in FP. After 15 mo, FRAP and TP increase

SUBMITTER: Bolling BW 

PROVIDER: S-EPMC5555228 | biostudies-literature | 2010 Dec

REPOSITORIES: biostudies-literature