UC Davis

Almonds (Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. High consumption is due to its versatile usage in products such as gluten-free flour and dairy alternatives, as well as a source of protein in vegetarian diets. Almonds contain high concentrations of health-promoting compounds such as Vitamin E and has demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meats produced in California alone in 2020 (USDA 2021) leading to a new emphasis on the valorization of coproducts (e.g., hulls, shells, skins, and blanch water). This paper presents comparison of chemical characterization across sixty commercial and new experimental varieties of almonds cultivated in California, Spain, and Australia. The samples can be clustered in to seven sections, with UCD 1-232 standing out from other varieties. It also explores the chemical composition of almond kernels (e.g. macro-, and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and current research exploring the valorization of almond coproducts.