Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties.

The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods.