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.)

Guastameroli (CH)Fbccbbc
Casoli (CH)Fbcbbbd
Palmoli (CH)Facaaa
Civitella (TE)Qaaabbd
Palmoli (CH)Qacabbc
Guastameroli (CH)Fbdabbcabd
Casoli (CH)Fbcabbaac
Palmoli (CH)Faaacbac
Civitella (TE)Qabaabbc
Palmoli (CH)Qbdabaabac
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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