Six ancient apple varieties (Mantovana, Mora, Nesta,
Cipolla, Ruggina, Sassola) and a commercial apple
(Golden Delicious) have been studied monitoring
their polyphenolic profiles.
The research paper by
academics from University of Pisa and Sant’Anna
School discussed the nutritional composition of most
common commercial apple and some of new bioactive
phenolic compounds extracted from fresh and dry
apples that have shown nutraceutical functions in
The results obtained in
this study were published in Food Chemistry journal.
Researchers evaluated the range of total polyphenols
in fresh and dry apples. The lowest content was
found in Golden Delicious.
Magnetic Resonance spectroscopy with principal
component analysis we have identified and quantified
several polyphenols (such as catechin and
epicathechin) that are important to establish the
nutraceutical value of the different investigated
apple varieties” - said Professor Valentina Domenici
of Department of Chemistry - University of Pisa.
Although some of
polyphenol constituents were lost during drying, the
antioxidant capacity of some apple varieties
remained higher compared to Golden Delicious.
Beside all cultivars,
“Cipolla” showed the highest polyphenolic compounds.
Some of polyphenol content remained higher (10% -
20%) in several varieties: this result is important
for ancient and underutilized varieties that are not
consumed on large scale since they have low
“The appearance of the
product usually determines whether an apple is
accepted or rejected but dehydrated apples can be
used in many cereal, muesli and snack applications.
In this context, the
transformation of all six ancient apple varieties
cultivated in Casentino area (Tuscany) in
alternative products, like dried crispy apples could
be viewed as a strategic value to create a
competitive advantage” said Professor Luca
Sebastiani, director of Sant’Anna School Institute
of Life Sciences.
Fore more information
Scuola Universitaria Superiore Pisa
Università di Pisa
Istituto di Scienze