**Review about Non-Lipid Components and Minor Fat-Soluble Bioactive Compounds of Almond Kernel**

### **José M. Roncero 1,\*, Manuel Álvarez-Ortí 1, Arturo Pardo-Giménez 2, Adrián Rabadán 1 and José E. Pardo 1**


Received: 7 October 2020; Accepted: 8 November 2020; Published: 11 November 2020

**Abstract:** This work presents a bibliographic review about almond kernel non-lipid components, in particular about the protein fraction, the carbohydrates and the mineral fraction. In addition, other fat-soluble phytochemicals which are present in minor concentrations but show important antioxidant activities are reviewed. Almond kernel is a rich protein food (8.4–35.1%), in which the globulin–albumin fraction dominates, followed by glutelins and prolamins. Within the almond kernel protein profile, amandine dominates. Free amino acids represent a small amount of the total nitrogen quantity, highlighting the presence of glutamic acid and aspartic acid, followed by arginine. Carbohydrates that appear in almond kernels (14–28%) are soluble sugars (mainly sucrose), starch and other polysaccharides such as cellulose and non-digestible hemicelluloses. Regarding the mineral elements, potassium is the most common, followed by phosphorus; both macronutrients represent more than 70% of the total mineral fraction, without taking into account nitrogen. Microminerals include sodium, iron, copper, manganese and zinc. Within the phytochemical compounds, tocopherols, squalene, phytosterols, stanols, sphingolipids, phospholipids, chlorophylls, carotenoids, phenols and volatile compounds can be found.

**Keywords:** tree nuts; chemical composition; proteins; carbohydrates; minerals; phytochemicals; polyphenols; antioxidants; volatile compounds
