Table 1.

Estimation of relative contribution (%) of total phenolic compounds (TPCs), flavonoids (TFCs) and anthocyanins (ACs) and antioxidant capacity by FRAP, DPPH and TEAC in non-digested flesh and achenes on a whole fruit.

	TPC	TFC	AC	FRAP	DPPH	TEAC
Flesh	59	77	92	47	55	19
Achene	41	23	8	53	45	81