000152075 001__ 152075
000152075 005__ 20251017144622.0
000152075 0247_ $$2doi$$a10.3390/foods10102334
000152075 0248_ $$2sideral$$a127026
000152075 037__ $$aART-2021-127026
000152075 041__ $$aeng
000152075 100__ $$aMoreno Gracia, B.
000152075 245__ $$aStudy of phenolic compounds and antioxidant capacity of spanish almonds
000152075 260__ $$c2021
000152075 5060_ $$aAccess copy available to the general public$$fUnrestricted
000152075 5203_ $$aPhenolic 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) varieties.
000152075 536__ $$9info:eu-repo/grantAgreement/ES/AEI/RTI2018-094210-R-I00
000152075 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000152075 590__ $$a5.561$$b2021
000152075 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000152075 592__ $$a0.726$$b2021
000152075 593__ $$aFood Science$$c2021$$dQ1
000152075 593__ $$aPlant Science$$c2021$$dQ1
000152075 593__ $$aMicrobiology$$c2021$$dQ1
000152075 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000152075 594__ $$a4.1$$b2021
000152075 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000152075 700__ $$aLaya Reig, D.
000152075 700__ $$0(orcid)0000-0002-3455-0145$$aRubio-Cabetas, M.J.
000152075 700__ $$aSanz García, M.Á.
000152075 773__ $$g10, 10 (2021), 2334 [13 pp.]$$pFoods$$tFoods$$x2304-8158
000152075 8564_ $$s1176306$$uhttps://zaguan.unizar.es/record/152075/files/texto_completo.pdf$$yVersión publicada
000152075 8564_ $$s2757594$$uhttps://zaguan.unizar.es/record/152075/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000152075 909CO $$ooai:zaguan.unizar.es:152075$$particulos$$pdriver
000152075 951__ $$a2025-10-17-14:22:04
000152075 980__ $$aARTICLE