Articles
PRELIMINARY EVALUATION OF NUTRITIONAL AND MEDICINAL COMPONENTS OF CRATAEGUS AZAROLUS FRUITS
Article number
597_11
Pages
95 – 100
Language
English
Abstract
Azarole (Crataegus azarolus L.) is a fruit and ornamental tree cultivated for centuries in the Mediterranean area, which is presently becoming rare in Italy.
Programs directed to the collection and characterisation of its genetic resources have been started, in order to contribute to the exploitation of this species.
The main pomological traits and the content of sugars, acids and total polyphenols were determined in fruits at the ripening stage of five azarole accessions collected in two regions of Italy.
The accessions were clearly differentiated by both biometric and chemical fruit characteristics.
GHI4 and GHI7 were distinguished by bigger fruits and more tasty flesh than the other accessions.
Sugar profiles of these two accessions were clearly differentiated by the high levels of sucrose, whereas this sugar was almost absent in the other accessions.
Similar contents of total polyphenols, flavonoids and procyanidins were measured in all the accessions.
The presence of good levels of these components with medicinal properties makes azarole fruits susceptible to exploitation in the field of food with nutraceutical interest.
Programs directed to the collection and characterisation of its genetic resources have been started, in order to contribute to the exploitation of this species.
The main pomological traits and the content of sugars, acids and total polyphenols were determined in fruits at the ripening stage of five azarole accessions collected in two regions of Italy.
The accessions were clearly differentiated by both biometric and chemical fruit characteristics.
GHI4 and GHI7 were distinguished by bigger fruits and more tasty flesh than the other accessions.
Sugar profiles of these two accessions were clearly differentiated by the high levels of sucrose, whereas this sugar was almost absent in the other accessions.
Similar contents of total polyphenols, flavonoids and procyanidins were measured in all the accessions.
The presence of good levels of these components with medicinal properties makes azarole fruits susceptible to exploitation in the field of food with nutraceutical interest.
Authors
C. Bignami, M. Paolocci, A. Scossa, G. Bertazza
Keywords
azarole, sugars, organic acids, polyphenols, procyanidins, characterisation
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