248
FRAP value than literature data 6 2. 8 5 mmolkg-1
(SD 3.32), while for cultivated strawberries 17.79
mmolkg-1 (SD 0.43) (Table 3), FRAP values are less
than literature data (9). Recent studies have shown
the correlation between the phenolic constituents
and antioxidative (25) and anticarcinogenic (26)
properties of berries, as strawberries and berries
of the genus Vaccinium. p-Coumaric acid deriva-
tives, ellagic acid, quercetin 3-O-glycoside, and
kaempferol 3-O-glycoside were detected (27,28,29).
The occurrence of p-coumaroylglucose, quercetin
3-glucoside, quercetin 3-glucuronide, kaempferol
3-glucoside, and kaempferol 3-glucuronide was re-
ported in strawberries and ellagic acid was also de-
scribed as an important phenolic constituent of this
fruit (30). These bioactive molecules were selected
for their proposed health promoting effects as an-
tioxidants and anticarcinogens (31). Compared to lit-
erature data, wild strawberries (from Lombardia)
show an antioxidant power higher and p-Coumaric,
quercetin and kaempferol content, too. So, the high
content of bioactive molecules and the high antiox-
idant power value demonstrated as strawberries of
“Aprìca” should be seen as ecotype representing a
quality cultivation. Moreover, in the study of Häkki-
nen (32), varietal differences were observed in the
contents of flavonols and phenolic acids among six
strawberry and four blueberry cultivars studied.
Scalzoet al. (33), analysing both wild and cultivated
strawberries, as indicated by the Trolox Equivalent
Antioxidant Capacity (TEAC), found antioxidant ac-
tivities of wild strawberries higher than cultivated
strawberries ( 34 ). From elucidation of specific
flavonol glycosides in cranberry, quercetin- 3 -
arabinoside was found in both furanose and pyra-
nose forms in cranberry (35). Strawberries contain
high levels of antioxidants. Phenolic phytochemicals
probably play a large role than previously thought in
total antioxidant activity (36).
Wild plums (from Lazio) showed significantly higher
FRAP value (83.36±14.73 mmol kg-1) than cultivated
ones (9.08±0.89 mmol kg-1). In recent years antiox-
idant activity and the content of total phenolic com-pounds of several plum cultivars have been investi-
gated in order to suggest plum varieties rich in an-
tioxidants, which may possibly exert beneficial
effects on human health. Gil et all. (2002) have found
close correlations between antioxidant capacities
and both the anthocyanins and total phenolics con-
tent (37).
The contributions of phenolic compounds to antiox-
idant activity were much higher than those of vita-
min C and carotenoids. In Table 4 observed
β-carotene content was 7.54 mg kg-1 (SD 1.11) and
5 .2 mg kg-1 (SD 1.02) in wild and cultivated plums
respectively, while ascorbic acid content was 56.9 6
mg kg-1 (SD 2.69) and 34.09 mg kg-1 (SD 4.37) re-
spectively for wild and cultivated plums.
From our data reported in Table 3, FRAP value for
pear with peel was 2.90 mmolkg-1 (SD 0.28) and for
pear without peel was 1.35 mmolkg-1 (SD 0.07). In
addition we have calculated that the percentage of
decreasing from pear with peel to pear without is 53
percent. Leontowiczet all. observed a strong diver-
gence between pear skin and pear pulp (38). In fact,
in several studies, the antioxidant levels were found
to be higher in the skin than in the pulp. Finally, the
main phenolics found in pear are leucocyanidin, cat-
echin, epicatechin, chlorogenic acid, quercitrin and
quercetin (39). The total antioxidant activity ex-
pressed as FRAP value was found to be 57.7 0
mmol/kg (SD 6.20); in particular, the contribution to
value of lipophilic fraction and hydrophilic fraction
were respectively 43.00 mmol/kg (SD 7.55) and
14.64 mmol/kg (SD 1.36). The high contribution to
antioxidant activity is attributed to higher content of
total phenolics, flavonoids, and anthocyanins in red
raspberry fruits (40). Vitamin C contributes only 4.3
percent of the total antioxidant activity (41).Vegetables
Comparing the results obtained in this work with
those found in literature, no differences for antioxidant
capacity were recorded in raw and cooked carrots
(8). The percentage of decreasing was found to be
14 percent. Carotenoids are the main representa-