It is often said that processed fruits and vegetables are not adequate substitutes for fresh. Applesauce is a perfect example of this. If you compare the sauce versus fresh apples, you're only getting 20% to 50% less antioxidants, depending on the variety of apples and production method used. This ORAC value reflected above is for the version which does not have added ascorbic acid.
ORAC Source
USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010