247of decreasing from apple with peel to apple without
peel was 46 percent. For example, in the study of
Chinnici et al. (22), a strong divergence between the
flavonol values obtained for apple peels and pulp
was noticed: quercitrin (94.00 mgkg-1 (SD 36.00) of
fresh wt peels to 7.76 mgkg-1 (SD 1.95) of fresh/wt
pools), reynoutrin (48.9 mgkg-1 (SD 16.20) of fresh
wt peels to 1.98 mgkg-1 (SD 0.50) fresh/wt pools),
avicularin (110.00 mgkg-1 (SD 32.90) of fresh/wt
peels to 2.27 mgkg-1 (SD 0.46 fresh/wt pools).
For Aprica‘s cherries, the FRAP value 18.55
mmolkg-1 (SD 1.91) was higher than the literature
data (16). In addition the contribution to value of
lipophilic fraction and hydrophilic fraction were re-
spectively 8.69 mmolkg-1 (SD 1.12) and 9.8 7
mmolkg-1 (SD 0.81).
For Aprica‘s cherries vitamin C concentration
reached 0.22 g kg-1 (SD 0.76). The activities of phe-
noloxidase and ascorbic acid oxidase enzymes dur-
ing storage contributed to the total content of
ascorbic acid (23). Relevant levels of anthocyanins
and ascorbic acid (AA) were found in the juice pro-
duced from blackcurrants, elderberries, sour cher-
ries (24). Therefore, it is interesting to compare the
vitamin C content to the values found for total an-
tioxidant capacity. The percentage contribution of AA
to the total antioxidant capacity (FRAP value) was 14
percent. TAC of cherry should be tightly correlated to
vitamin C content.
Wild strawberries presented more efficiency in theTable 4. More representative bioactive molecules of selected local food extract.Mean Literature data
Region Food Target molecule (mg kg-1) SD mean (mg kg-1)Abruzzo Raw carrot α-carotene 47. 88 9.2 8 26. 60 a
β-carotene 116.8 33 .97 85 .21a
Cooked carrot α-carotene 3 0.6 33. 5 628. 38 a
β-carotene 81.09 7.50 88.31a
Calabria Chicory chlorogenic acid 24.1 2.31
Strawberry (cultivated) coumaric acid 12.4 0.2 7–27b
quercetin 31 0.04 22.0-57.1 1 c
kaempferol 15.6 0.59 4.72-21. 8 c
Lazio Chicory (cultivated) vitamin C 4.43 0.6 9
Chicory (wild) vitamin C 9.21 0.9 5
Lazio Plums (cultivated) β-carotene 5. 28 1. 02
vitamin C 3 4.09 4. 37 3 0-10 0 f
Plums (wild) β-carotene 7. 54 1.1 1
vitamin C 5 6.09 2.69 3 0-10 0 f
Lombardia Strawberry (wild) coumaric acid 8 0.31 7–27 b
quercetin 24.6 0.45 22.0-57.1 1 c
kaempferol 33 .8 0.97 4.72-21. 8 c
Cherry vitamin C 229. 20 .76 184 d
Veneto Raspberry vitamin C 222.1 1. 3 4152.9e
aData from Hart and Scott, Food Chemistry 54 (1):101–111(1995).
bData from Prior, et al.J. Agric Food Chem 46: 2686–2693 (1998).
cData from Cordenunsi et al.J Agric Food Chem 50:2581–2586 ( 2002 ).
dData from Jacob et all. J Nutr 133: 1826–1829 (2003).
eData from Oregon Raspberry and Blackberry Commission.
fData from GIL et al.J. Agric. Food Chem., 50: 4976–4982 ( 2002 ).