Table 1 Total phenolic and flavonoid content of meth-anolic, acetone, and ethanolic extracts of shell cover of almond in different times and temperatures.
| Â | Â | Total phenolic content (mg GAE/g) | Flavonoid content (mg catechin/g) |
|---|---|---|---|
Me/Wa | 25°C – 2 h | 62.8 ± 2.1 | 42 ± 0.8 |
|  | 25°C – 6 h | 68.4 ± 0.8 | 30 ± 1.04 |
|  | 50°C – 2 h | 67.1 ± 1.4 | 50.2 ± 1.3 |
|  | 50°C – 6 h | 74.2 ± 3.3 | 42.5 ± 1.9 |
Ac/Wa | 25°C – 2 h | 69.3 ± 1.8 | 47 ± 0.6 |
|  | 25°C – 6 h | 76.8 ± 1.6 | 52 ± 2.01 |
|  | 50°C – 2 h | 78.1 ± 1.3 | 54.5 ± 1.7 |
|  | 50°C – 6 h | 81.0 ± 2 | 55 ± 0.9 |
Et/Wa | 25°C – 2 h | 54.9 ± 1.08 | 9.5 ± 1.8 |
|  | 25°C – 6 h | 62.5 ± 2.1 | 10 ± 0.5 |
|  | 50°C – 2 h | 58.6 ± 3.4 | 14 ± 1.07 |
|  | 50°C – 6 h | 64.0 ± 1.1 | 22.5 ± 1.05 |