Polyphenols and antioxidant properties of almond skins:: Influence of industrial processing
Polyphenols and antioxidant properties of almond skins:: Influence of industrial processing
复制标题
DOI：
10.1111/j.1750-3841.2007.00637.x
复制
发表时间：
2008-03-01
影响因子：
3.9
通讯作者：
Bartolome, B.
中科院分区：
文献类型：
--
作者：
Garrido, I.;Monagas, M.;Bartolome, B.
扁桃（Prunus dulcis [Mill.] D. A. Webb）皮已被提议作为生物活性多酚的来源。研究了不同加工工艺（热烫[冻干]、热烫+干燥、烘烤）杏仁皮的酚类成分及其抗氧化活性。共鉴定出31种黄烷-3-醇类化合物（33%至56%的总酚类化合物鉴定），黄酮醇苷（9%至36%）、羟基苯甲酸和醛类（6%至26%），黄酮醇苷元（1.7%至18%），黄烷酮苷（3%至7.7%），黄烷酮苷元在3个不同品种的杏仁皮中测定了羟基肉桂酸（0.65%~ 2.6%）和二氢黄酮醇苷元（0%~ 2.8%）。总酚类化合物的鉴定是显着（P < 0.05）高（约2倍），在烘烤样品比在热烫杏仁（冻干）。工业干燥（烘箱干燥）的热烫杏仁皮产生的酚类化合物的含量增加（< 2倍），虽然结果只有统计学上的显着性（P < 0.05）的一些样品。抗氧化活性（ORAC值）对于烘焙样品（0.803至1.08 mmol Trolox/g）较高，随后是经受热烫+干燥的样品（0.398至0.575 mmol Trolox/g），然后是热烫（冷冻干燥）的样品（0.331至0.451 mmol Trolox/g）。烘焙是杏仁最适合的工业加工类型，以获得具有最大抗氧化能力的杏仁皮提取物。
Almond (Prunus dulcis [Mill.] D.A. Webb) skins have been proposed as a source of bioactive polyphenols. In this article the phenolic composition and antioxidant activity of almond skins obtained from different processes (blanching [freeze-drying], blanching + drying, and roasting) were studied. A total of 31 phenolic compounds corresponding to flavan-3-ols (33% to 56% of the total of phenolic compounds identified), flavonol glycosides (9% to 36%), hydroxybenzoic acids and aldehydes (6% to 26%), flavonol aglycones (1.7% to 18%), flavanone glycosides (3% to 7.7%), flavanone aglycones (0.69% to 5.4%), hydroxycinnamic acids (0.65% to 2.6%), and dihydroflavonol aglycones (0% to 2.8%) were determined in the skins from 3 different varieties of almonds. The total contents of phenolic compounds identified were significantly (P < 0.05) higher (around 2-fold) in the roasted samples than in the blanched almonds (freeze-dried). Industrial drying (oven drying) of the blanched almonds skins produced an increase (< 2-fold) in the contents of phenolic compounds, although the results were only statistically significant (P < 0.05) for some samples. The antioxidant activity (ORAC values) was higher for the roasted samples (0.803 to 1.08 mmol Trolox/g), followed by the samples subjected to blanching + drying (0.398 to 0.575 mmol Trolox/g) and then the blanched (freeze-dried) samples (0.331 to 0.451 mmol Trolox/g). Roasting is the most suitable type of industrial processing of almonds to obtain almond skin extract with the greatest antioxidant capacity.