S. Giovanni Varieties (Pyrus communis L.): Antioxidant Properties and Phytochemical Characteristics

Table 2

Sum and individual flavanol and flavonol contents in the peel and pulp (mg/100 g f.w.) of S. Giovanni pears from Abruzzo by varieties and type.

	Type	Flavanols					Flavonols
		Catechin	Epicatechin	B1	B2		QUE3GAL	QUE3GLU	QUE3RAMNO	QUE
Peel
Guastameroli (CH)	F	^cd	^a	^b	^bc	^d	^bc	^cd	^ac	^b	^b
Casoli (CH)	F	^bd	^b	^b	^b	^b	^bc	^d	^b	^a	^c
Palmoli (CH)	F	^ac	^ac	^c	^a	^ac	^bd	^c	^a	nd	^d
Civitella (TE)	Q	^a	^bc	^c	^a	^a	^a	^b	^ac	^b	^a
Palmoli (CH)	Q	^ac	^ac	^a	^bc	^c	^a	^a	^bc	^b	^a
ANOVA
Total										^§
Pulp
Guastameroli (CH)	F			nd^bd	^bc	^c	^c	nd	nd	nd
Casoli (CH)	F			nd^bd	^b	^d	^d		nd	nd
Palmoli (CH)	F			^c	^bc	^cd	^cd	nd	^a	nd
Civitella (TE)	Q			^c	^bc	^cd	^cd		^b	nd
Palmoli (CH)	Q			^a	^a	^a			nd	nd
ANOVA		ns	ns				ns	ns			ns
Total				^§				^§	^§	nd
Fruit part^♦

Data are shown as of triplicate analysis. nd: not detectable. ANOVA by column: different letters indicate significant difference (); not significant (ns); ^§mean of measurable compounds. ^♦ANOVA: peel vs. pulp. F: pears from “franco” rootstock; Q: pears from quince rootstock.