Content of bioactive compounds and antioxidant activities of Portuguese almonds (Prunus dulcis) after roasting and blanching

Almond is one of the major nuts worldwide, mainly due to the recognized health benefits provided by their ingestion. Almond is often eaten raw or after undergoing some processing procedures that can change chemical attributes. The present work was carried out to provide information on the effects of roasting and blanching on the contents of bioactive compounds and antioxidant activities of Portuguese almond cultivars (Casanova, Molar, Pegarinhos and Refêgo), comparing them to two foreign cultivars (French cultivar Ferragnès and Spanish cultivar Glorieta). Overall, results show that levels of bioactive compounds (total phenolics and total flavonoids) and antioxidant activities increased with roasting, and decreased with blanching, but with considerable differences dependent of the cultivar. This work offers some new data regarding neglected Portuguese almond cultivars, that might be of interest to the scientific community, growers, and consumers, hence motivating efforts for genotype conservation and fruit valorization.