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  • Title: Antioxidative phenolic compounds isolated from almond skins (Prunus amygdalus Batsch).
    Author: Sang S, Lapsley K, Jeong WS, Lachance PA, Ho CT, Rosen RT.
    Journal: J Agric Food Chem; 2002 Apr 10; 50(8):2459-63. PubMed ID: 11929314.
    Abstract:
    Nine phenolic compounds were isolated from the ethyl acetate and n-butanol fractions of almond (Prunus amygdalus) skins. On the basis of NMR data, MS data, and comparison with the literature, these compounds were identified as 3'-O-methylquercetin 3-O-beta-D-glucopyranoside (1); 3'-O-methylquercetin 3-O-beta-D-galactopyranoside (2); 3'-O-methylquercetin 3-O-alpha-L-rhamnopyranosyl-(1-->6)-beta-D-glucopyranoside (3); kaempferol 3-O-alpha-L-rhamnopyranosyl-(1-->6)-beta-D-glucopyranoside (4); naringenin 7-O-beta-D-glucopyranoside (5); catechin (6); protocatechuic acid (7); vanillic acid (8); and p-hydroxybenzoic acid (9). All of these compounds have been isolated from almond skins for the first time. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activities for compounds 1-9 were determined. Compounds 6 and 7 show very strong DPPH radical scavenging activity. Compounds 1-3, 5, 8, and 9 show strong activity, whereas compound 4 has very weak activity.
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