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Antioxidative phenolic compounds isolated from almond skin (Prunus amygdalus Batsch)

Sang, S., K. Lapsley, W.S. Jeong, P.A. Lachance, R.T. Rosen, C.T. Ho, 2002. Antioxidative phenolic compounds isolated from almond skin (Prunus amygdalus Batsch). J Agric Food Chem. 50:2459-63.

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.