Correlation between water stress and phenolic compounds of hydroSOStainable almonds.
Leontina LipanMarina Cano LamadridJacinta Collado-GonzálezAneta WojdyłoDavid López-LluchAlfonso MorianaAngel Antonio Carbonell-BarrachinaPublished in: Journal of the science of food and agriculture (2020)
Finally, this research demonstrated that implementing water-saving strategies help to improve the phenolic content and color of hydroSOStainable almonds and also that isorhamnetin-3-O-rutinoside, isorhamnetin-3-O-glucoside and kaempferol-3-O-glucoside could be important markers of hydroSOStainable almonds (cv. Vairo). Besides, hydroSOStainable almonds could be an important source of phenols, providing 25% of the estimated total polyphenolic daily intake. © 2020 Society of Chemical Industry.