Study of Phenolic Compounds and Antioxidant Capacity of Spanish Almonds

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dc.bibliographicCitation.issue10es_ES
dc.bibliographicCitation.stpage2334es_ES
dc.bibliographicCitation.titleFoodsen
dc.bibliographicCitation.volume10es_ES
dc.contributor.authorMoreno Gracia, Blancaes_ES
dc.contributor.authorLaya Reig, Diegoes_ES
dc.contributor.authorRubio Cabetas, María Josées_ES
dc.contributor.authorSanz García, María Angeleses_ES
dc.date.accessioned2021-10-05T10:30:29Z
dc.date.available2021-10-05T10:30:29Z
dc.date.issued2021es_ES
dc.description.abstractPhenolic compounds have an important influence on fruit and nut quality. Almonds have been shown to be rich sources of phenolic compounds, which possess health-beneficial properties. The objectives of the study were to optimize an extraction method to determine the total amount of polyphenols, flavonoids and proanthocyanidins as well as the antioxidant capacity. In addition, the same extract was used for the identification and quantification of flavonoids by HPLC. The study was conducted on 11 Spanish almond genotypes. The results highlight the differences in the content of antioxidants, which add value to the quality of the fruit. It has been shown that genotype may strongly influence antioxidant capacity and total phenolic compounds. In this work, the almonds with higher results were (Belona, Guara and Vialfas) varietiesen
dc.description.otheralmond; polyphenols; flavonoids; proanthocyanidins; antioxidant capacity; quality; high performance liquid chromatographyen
dc.description.otheralmendra; polifenoles; flavonoides; proantocianidinas; capacidad antioxidante; calidad; cromatografía líquida de alta resoluciónen
dc.description.sponsorshipThis research was funded by the Spanish Research State Agency (AEI), grant numbers RTI2018-094210-R-100 (2019–2022). An Integrative Approach for Optimization of Almond Rootstocks and Scion Breeding I-ALMONDes_ES
dc.description.statusPublishedes_ES
dc.identifier.citationFoods, vol. 10, num. 10, (2021)
dc.identifier.urihttp://hdl.handle.net/10532/5558
dc.language.isoenes_ES
dc.relation.doihttps://doi.org/10.3390/foods10102334es_ES
dc.relation.urihttps://www.mdpi.com/2304-8158/10/10/2334/pdfes_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocAlmendraes
dc.subject.agrovocContenido en polifenoleses
dc.subject.agrovocFlavonoideses
dc.titleStudy of Phenolic Compounds and Antioxidant Capacity of Spanish Almondsen
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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