Bolling Bradley W
Dept. of Food Science, Univ. of Wisconsin-Madison, 1605 Linden Dr., Madison, WI, 53706, U.S.A.
Compr Rev Food Sci Food Saf. 2017 May;16(3):346-368. doi: 10.1111/1541-4337.12260. Epub 2017 Mar 20.
Almond is a nutrient-dense tree nut recognized for its favorable lipid profile, vitamin E content, and polyphenols. The objectives of this review were to determine the polyphenols reported in almond, summarize the methods of analysis, and determine the polyphenol contribution to almond quality and health-promoting activity. Approximately 130 different polyphenols have been identified in almond, although not all of these have been quantitated. The mean and 25% to 75% percentile contents reported in literature were 162 mg (67.1 to 257) proanthocyanidins (dimers or larger), 82.1 mg (72.9 to 91.5) hydrolysable tannins, 61.2 mg (13.0 to 93.8) flavonoids (non-isoflavone), 5.5 mg (5.2 to 12) phenolic acids and aldehydes, and 0.7 mg (0.5 to 0.9) isoflavones, stilbenes, and lignans per 100 g almond. Following solvent extraction of almond, hydrolysis of the residue liberates additional proanthocyanidins, phenolic acids and aldehydes, and total phenols. Blanching and skin removal consistently reduces almond polyphenol content, but blanch water and almond skins retain enough polyphenols to be used as antimicrobial and antioxidant ingredients. Roasting and pasteurization have inconsistent effects on almond polyphenols. Almond polyphenols contribute to shelf life by inhibiting lipid oxidation and providing pigmentation, flavor, astringency, and antimicrobial activity. The health-promoting activity of whole almonds has been widely investigated, but few have considered the contribution of polyphenols. Preclinical studies of polyphenol-rich almond skin or almond extracts suggest putative effects on antioxidant function, detoxification, antiviral activity, anti-inflammatory function, and topical use for inhibiting ultraviolet A damage. Therefore, almond has a diverse polyphenol profile contributing to both its food quality and health-promoting actions.
杏仁是一种营养丰富的坚果，因其良好的脂质成分、维生素E含量和多酚而闻名。本综述的目的是确定杏仁中报道的多酚，总结分析方法，并确定多酚对杏仁品质和促进健康活性的贡献。尽管并非所有这些多酚都已被定量，但在杏仁中已鉴定出约130种不同的多酚。文献报道的平均含量以及25%至75%百分位数的含量为每100克杏仁中含162毫克（67.1至257毫克）原花青素（二聚体或更大）、82.1毫克（72.9至91.5毫克）可水解单宁、61.2毫克（13.0至93.8毫克）黄酮类化合物（非异黄酮）、5.5毫克（5.2至12毫克）酚酸和醛类，以及0.7毫克（0.5至0.9毫克）异黄酮、芪类和木脂素。杏仁经过溶剂萃取后，残渣水解可释放出额外的原花青素、酚酸和醛类以及总酚。去皮和去壳会持续降低杏仁多酚含量，但漂烫水和杏仁皮保留了足够的多酚，可用作抗菌和抗氧化成分。烘焙和巴氏杀菌对杏仁多酚的影响不一致。杏仁多酚通过抑制脂质氧化以及提供色素沉着、风味、涩味和抗菌活性来延长保质期。对整个杏仁促进健康的活性已进行了广泛研究，但很少有人考虑多酚的贡献。对富含多酚的杏仁皮或杏仁提取物的临床前研究表明，它们可能对抗氧化功能、解毒、抗病毒活性、抗炎功能以及抑制紫外线A损伤的局部应用有作用。因此，杏仁具有多种多酚成分，对其食品质量和促进健康的作用都有贡献。
