-Introduction. Apples have been part of the human diet since ancient times and are one of the most commonly consumed fruit worldwide, rich in phenolic compounds. Phenolics are naturally occurring non-nutritive plant compounds, possessing several health benefits. The effect of storage conditions on phenolics concentrations and on the antioxidant activity of apple juice and pomace was studied. Materials and Methods. Experiments were carried out with two apple varieties, an ancient Tuscan variety, Panaia-red, and a commercial variety, Golden Delicious. The antioxidant activity was assessed by means of two different in vitro tests: scavenging of DPPH• radical, and inhibition of tyrosine nitration mediated by peroxynitrite (ONOO − ). Analyses of juices were carried out immediately after production and after 2 weeks storage in 3 different temperature conditions: 4 • C, -20 • C and room temperature after pasteurisation. Results and discussion. Highly significant differences were recorded between the two varieties, the Panaia-red juice having a higher concentration of phenolic compounds and a higher antioxidant activity. During apple juice storage, phenolic compound concentrations and antioxidant capacity remained quite stable. A correlation between antioxidant activity and phenolic concentration was observed (0.69 r 0.97). Conclusion. The effects of a short storage time and different conditions of storage on the phenolic concentration and antioxidant activity seem to be less relevant than variety effects. The apple pomace revealed an amount of phenolic compounds, ranging from 6.8 to 15.5 mg GAE 100 g −1 DM of total polyphenols, which paves the way for their use as ingredients in foods lacking in polyphenols.Keywords: Italy / apple / Malus domestica / DPPH• radical / phenolics / shelf-life / tyrosine nitration Résumé -Profil phénolique et activité anti-oxydante du jus et du marc de pomme : effets des conditions de stockage. Introduction. Depuis la plus haute Antiquité, les pommes ont fait partie de l'alimentation humaine et constituent l'un des fruits les plus consommés au monde, et riches en composés phénoliques. Les composés phénoliques sont des composés végétaux naturels non nutritifs mais possédant de nombreuses propriétés nutritionnelles bénéfiques pour la santé. L'étude porte sur l'effet des conditions de stockage sur la concentration de ces composés phénoliques et sur l'activité anti-oxydante du jus de pomme et du marc. Matériel et méthodes. Les expériences ont été réalisées avec deux variétés de pomme, une variété ancienne toscane, Panaia-rouge, et une variété commerciale, Golden Delicious. L'activité anti-oxydante a été évaluée au moyen de deux tests in vitro : la réactivité avec le radical libre DPPH•, et l'inhibition de la nitration de la tyrosine induite par le peroxynitrite (ONOO − ). Les analyses de jus ont été effectuées immédiatement après production et après 2 semaines de stockage à températures différentes : +4 • C, -20 • C, ou à température ambiante après pasteurisation. Résultats et discussi...

Ancient apple varieties can be an important source of fruit products rich in polyphenols with a good taste and aroma. In this study juices were produced from three varieties of apples ('Panaia-red', 'Cipolla', and 'Nesta') grown in Tuscany (Italy). The phenolic contents, the sensory characteristics and the volatile compounds profile (VOCs) were analysed. The phenolic content was measured by spectrophotometer assays, and antioxidant activity was assessed using the in vitro test for the DPPH˙ radical. The VOCs profile was evaluated by DHS-GC-MS analysis and the sensory characteristics by a qualified sensory panel test. It was found that 'Panaia-red' juice had the highest level of phenolic compounds, except for flavonols, which were higher in the 'Cipolla' juice. 'Nesta' and 'Panaia-red' apple juices had the highest antioxidant activity. A total of forty-four volatile compounds were detected in the apple juices and a good score for taste and aroma was given to the juices by expert assessors. In comparison with commercial apple juices, the apple juices studied had approximately a double content of polyphenols, and, furthermore, they had a good aromatic profile and pleasantness with respect to the minimum threshold required by the sensory analysis (minimum score = 5).

-Introduction. Endothelial cell death due to increased reactive oxygen species (ROS), contributes to the initial endothelial dysfunction, which promotes atherosclerotic lesions. Several fruit products, including apple and apple juice (AJ), are reported to be beneficial for humans' health. However, the protective effect of different kind of apples and particularly ancient varieties remain unknown. This study aimed to investigate the effects of three Italian local ancient variety AJ on human umbilical vascular endothelial cells (HUVECs) model system. Materials and methods. Antioxidant activity and phenolic content were determined in 'Nesta', 'Panaia-red' and 'Cipolla' Italian local ancient variety AJ. 'Golden Delicious' variety AJ was used as control. HUVECs were treated for 24 h with various concentrations in total polyphenols of AJ (5-50-100 mg L −1 ) and then with 2 mM of H 2 O 2 for 1 h. Cytotoxicity and ROS production were evaluated as appropriate. Results and discussion. 'Panaia-red' AJ showed strong antioxidant capacity and a higher content in total polyphenols compared to 'Cipolla', 'Nesta' and 'Golden Delicious' varieties. Moreover, 'Panaia-red' AJ pretreatment significantly improved cell viability and resistance to oxidation (P < 0.05). Conclusion. The results of our study might be useful to revalue ancient Italian apple varieties and to develop new apple-based products with health beneficial properties.