Distribution of Almond Phenolics in Skins and Water during Blanching as Quantified by LC-QQQ MS

摘要

As is seen in the data collected, there is compelling evidence that suggests that phenolic compounds are pulled into the blanch water during processes involving heat treatment. However, the amount of phenolics extracted from the skins is higher when almonds are placed in water compared to the control. As predicted, the total phenolics and glycoside concentrations decrease with increase in temperature and exposure to the blanch water. The glycosides, which are lower in solubility by almost 3 orders of magnitude compared to the aglycones, exhibit a decrease in concentration because they are believed to leach from the skins into the blanch water at a slower rate. This conclusion is based on preliminary blanch water data. Further analysis of the blanch water shows that compounds with high water solubility exhibit a linear proportionality and are present in larger concentrations, whereas glycosidic compounds exhibit a logarithmic abundance and are present in much lower concentrations.