How does water stress affect the low molecular weight phenolics of hydroSOStainable almonds?

  • Leontina Lipan /
  • Jacinta Collado-González /
  • Aneta Wojdyło /
  • Raúl Domínguez-Perles /
  • ángel Gil-Izquierdo /
  • Mireia Corell /
  • Alfonso Moriana /
  • Marina Cano-Lamadrid /
  • ángel Carbonell-Barrachina
Journal ar
Food Chemistry
  • Volumen: 339
  • Fecha: 01 marzo 2021
  • ISSN: 18737072 03088146
  • Tipo de fuente: Revista
  • DOI: 10.1016/j.foodchem.2020.127756
  • Tipo de documento: Artículo
  • Editorial: Elsevier Ltd
© 2020 Elsevier LtdWater scarcity is a threat for food production because, water, is more and more limited and force farmers to use new deficit irrigation (DI) strategies without affecting fruit yield and quality. No information exists on almond polyphenols and proanthocyanidins (PAs) produced under DI. The present work studied the effect of 2 regulated DI (RDI) and one sustained (SDI) on the low molecular weight phenolics together with the antioxidant activity (AA) in almonds. Fifteen phenolic compounds were identified (13 flavonoids and 2 non-flavonoids) and 10 PAs. Kaempferol-3-O-galactoside was the predominant compound in almond skin and whole kernel but it was not found in deskinned kernels. The use of moderate RDI significantly increased the total phenolic content in skin (~9.8%), PAs, and the AA. Consequently, after one season the application of DI positively affected the almond cv. Vairo phenols, however, several seasons must be evaluated in order to corroborate the present results.

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