The pulp polyphenol composition of some Italian ancient apple cultivars, Dominici, Giachetta, Grigia di Torriana, Pom d'Aram, Ronzè and Ros Borsetta, was

Polyphenol composition of the shell, pulp, and roasted and unroasted kernels of the argan fruit was qualitatively and quantitatively determined by HPLC coupled with electrospray negative ionization ion trap MS (HPLC-ESI-MS). Eleven phenolic compounds were identified. Unroasted kernels and shell contained various polyphenols but the pulp was characterized by a very high amount of total polyphenols (75.78 mg of gallic acid equivalent/g). The radical scavenging (DPPH . method) and antioxidant activity (ABTS method) of each fruit part was also determined. Argan fruit pulp showed the highest radical scavenging activity (0.17 AE 0.005 mM Trolox equivalent (TE)/mg) and antioxidant activity (0.375 AE 0.07 mM TE/mg). Therefore, argan fruit polyphenols are good candidates to be exploited as health supplements and nutraceuticals.

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