Qualitative and nutraceutical aspects of lemon fruits grown on the mountainsides of the Mount Etna: A first step for a protected designation of origin or protected geographical indication application of the brand name ‘Limone dell'Etna’

• The quality and nutraceutical properties of the ‘Limone dell'Etna’ fruit juice were investigated.
• The amount of flavonoids in Verdello fruits was reflected in the highest antioxidant activity.
• Multivariate techniques have indicated that the Verdello fruit was different from Primofiore and Bianchetto.
• Verdello fruit must be considered as a new, valuable and original source of natural antioxidants.

The cultivation of lemon (Citrus limon (L.) Burm f.) has occurred for centuries at the mountainsides of the Mount Etna the largest active volcano in Europe (Sicily, Italy). The peculiar geographical, soil and climatic conditions that characterize this area have recently prompted citrus growers to launch the brand name ‘Limone dell'Etna’ for the lemon fruits produced in that area. The present research focused on evaluating the quality and nutraceutical properties of the ‘Limone dell'Etna’ fruit juice (‘Primofiore’, ‘Bianchetto’, and ‘Verdello’ blooming) to enhance the value of a product that, due to its peculiar qualities, could be awarded with one of the European certified labels protecting the lemon geographical origin. Qualitative parameters, health-promoting components (such as ascorbic acid, flavonoids, and hydroxycinnamic acids) and the in-vitro total antioxidant capacity (ORAC, FCR) of fruit juice of two different varieties (‘Femminello zagara bianca’ and ‘Monachello’) were determined at fruit maturity. The results showed that the Bianchetto and Verdello lemon fruit exhibited higher levels of ascorbic acid than those recorded for the Primofiore production. The amount of flavonoids in Verdello fruits of both cultivars was the highest, as was reflected in the highest antioxidant activity. Thus, the ‘Limone dell'Etna’ production, with particular reference to the Verdello fruit, must be considered as a new, valuable and original source of natural antioxidants to be valorized and even exploited in the processing industry.