**8. Conclusions**

Almond kernel contains a considerable amount of good-quality proteins, mainly globulins, essential minerals and fiber with a low content in sugars, in addition to many phytochemicals with potential health benefits. The presence of large variability in nutritive compounds has been reported, although most pre- and postharvest factors may have a significant effect on their content. However deeper studies about drying, blanching, storage or roasting processes and genetic, agricultural and environmental conditions are necessary to clarify their influence on the quality and quantity of almond phytochemicals.

As regards the bibliography consulted, practically no work has been found focused on the study of the phenotypic correlations that occur between the different components of the almond.

The complexity in the phytochemical composition makes the use of standard methods for extracting and quantifying almond phytochemicals difficult. Non-conventional extraction techniques are gaining major interest, especially methods based on microwave, supercritical fluids and ultrasound, combined with well-known and safe solvents such as ethanol, water and ethanol−water mixtures. Other methods such as sonication and hydrolysis are barely cited in scientific papers.

In another direction, more studies are needed to understand the impact of almond processing on protein and AA digestibility. Furthermore, increasing efforts to establish a new method for assessing protein quality, based on the Digestible Indispensable Amino Acid Score (DIAAS) system, are necessary.

The valorization of non-lipid compounds from almond has been scarcely treated in the scientific literature. Most papers focus on compounds identification and quantification and rarely on industrial extraction methods, as opposed to oil extraction. However, the nutritional composition of the non-lipid fraction of almond kernel makes the by-products obtained in the oil extraction process interesting candidates for food applications, to be used as a source of protein, fiber and minerals.

**Author Contributions:** Conceptualization, J.M.R., M.Á.-O. and J.E.P.; methodology, J.M.R., A.P.-G. and, A.R.; formal analysis, J.M.R., A.P.-G., A.R.; data curation, J.M.R. and M.Á.-O.; writing—original draft preparation, J.M.R.; writing—review and editing, M.Á.-O., A.R. and J.E.P.; supervision, J.E.P. All authors have read and agreed to the published version of the manuscript.

**Funding:** This research received no external funding.

**Conflicts of Interest:** The authors declare no conflict of interest.
