Exploration and exploitation of the functional characteristics of the cultivar ‘Filippo Cea’ Apulian almond

Apulian almond germplasm plays a key role in the world panorama due to the existence of unique interesting genotypes, widely used for international breeding programs. The ‘Filippo Cea’ is one of the most relevant Apulian native almond genotypes. Originated in the territory of Toritto, it was rapidly spread in the last century to the other Apulian growing areas due to its good yield performances and organoleptic characteristics: its notable creaminess makes it ideal for use in confectionery due to its intense flavor, but at the same time, balanced with final hints of butter. ‘Filippo Cea’ is also a Slow Food Presidium, known as “Mandorla di Toritto”, making it a product with a high economic value as well. Nevertheless, its functional characteristics are not yet fully exploited. The aim of this research is to explore and exploit the nutraceutical characteristics of ‘Filippo Cea’ almonds. Fruits were sampled from a commercial orchard in the typical growing area, for two years. The main biochemical analyses were carried out. ‘Filippo Cea’ almonds showed low saturated fatty acids, high unsaturated fatty acids and good contents of fibre, 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 used in the preparation of a great number of traditional confectionery products, in combination with egg, milk and flour, could enhance the functional value of all these foods.