Distribution of almond polyphenols in blanch water and skins as a function of blanching time and temperature

► First order kinetics described the rate at which phenolics leached from the skins. ► Phenolics precipitated from the blanch water, further supporting first order kinetics. ► The degradation of polymeric compounds increased with time and temperature. ► Hydration of the skins increased the extractability of phenolic compounds by 25%. ► Approximately 73% of the phenolics leached from the HW skins within the first 2 min.