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.

	Type	Hydroxycinnamic acids			EPP (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)	F	^bc		^c	^b	^bc
Casoli (CH)	F	^bc		^b	^b	^bd
Palmoli (CH)	F	^ac		^a	^a	^a
Civitella (TE)	Q	^a		^a	^ab	^bd
Palmoli (CH)	Q	^a		^c	^ab	^bc
ANOVA			ns
Total
Pulp
Guastameroli (CH)	F	^bd	^ab	^bc	^a	^bd
Casoli (CH)	F	^bc	^ab	^b	^a	^ac
Palmoli (CH)	F	^a	^a	^ac	^b	^ac
Civitella (TE)	Q	^a	^b	^a	^ab	^bc
Palmoli (CH)	Q	^bd	^ab	^a	^ab	^ac
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.