S02 - Session P4 - Exploration and exploitation of the functional characteristics of the Apulian almond

Authors: Salvatore Camposeo, Francesco Maldera *, Pasquale Crupi, Filomena Corbo, Maria Lisa Clodoveo

Apulian almond germplasm plays a key role in the world panorama due to the unique genotypes widely used for international breeding programs. The cv. 'Filippo Cea' is one of the most relevant Apulian native almond genotypes. Originated in the territory of Toritto, Italy, it was rapidly spread in the last century to other Apulian growing areas due to its good yield performances and organoleptic characteristics. Its notable creaminess makes it ideal for use in confectionery, and its intense flavour balances with final hints of butter. 'Filippo Cea' is also a Slow Food Presidium, known as "Mandorla di Toritto", making it also a product with a high economic value. Nevertheless, its functional characteristics have not been fully exploited yet. This research aimed to explore the nutraceutical characteristics of 'Filippo Cea' almonds. For two years, fruits were sampled from a commercial orchard in the typical growing area, and biochemical analyses were carried out. 'Filippo Cea' almonds showed low saturated fatty acids, high unsaturated fatty acids and high contents of fiber, phytosterols, amino acids, minerals and vitamins. The low-fat content should make these almonds suitable for a low-calorie diet. Moreover, the 'Filippo Cea' almonds are used to prepare many traditional confectionery products, which, combined with egg, milk, and flour, could enhance the functional value of all these foods.