Oxidative Medicine and Cellular Longevity / 2019 / Article / Tab 3

Research Article

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

Table 3

Sum and individual hydroxycinnamic acid contents (mg/100 g f.w.), extractable polyphenols (EPP) (mg/100 g f.w.), and vitamin C (mg/100 g f.w.) in the peel and pulp of S. Giovanni pears from Abruzzo by varieties and type.

TypeHydroxycinnamic acidsEPP (mg/100 g f.w.)Vitamin C (mg/100 g f.w.)
Chlorogenic (mg/100 g f.w.)Coumaric (mg/100 g f.w.) phenolic acids (mg/100 g f.w.)

Peel
Guastameroli (CH)Fbccbbc
Casoli (CH)Fbcbbbd
Palmoli (CH)Facaaa
Civitella (TE)Qaaabbd
Palmoli (CH)Qacabbc
ANOVAns
Total
Pulp
Guastameroli (CH)Fbdabbcabd
Casoli (CH)Fbcabbaac
Palmoli (CH)Faaacbac
Civitella (TE)Qabaabbc
Palmoli (CH)Qbdabaabac
ANOVA
Total
Fruit part

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

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