These files provide raw data for: — "Figure 3: Sum of pCA and FA content in the saponified fraction of cell wall (mg kg-1 of dry weight cell wall) in Cabernet franc (C.franc) grape and Douce Moen and Guillevic apples according to the method of cell wall preparation (A, B and C). Different letters present significant differences (p-value < 0.05; n ≥ 3)." — "Figure 4: Mean content (± SD; n = 4) of pCA and FA, in the saponified fraction of cell wall (mg kg-1 of dry weight cell wall) prepared according to the method C from the peel and flesh of Cabernet franc grape, Douce Moen and Guillevic cider apples. Different letters present significant differences (p value < 0.05)." — "Figure 6: Calibration curves of p-coumaric acid (pCA) and ferulic acid (FA) for the determination of the limit of detection (LOD) and limit of quantification (LOQ) of the equipment. Six standard solutions were prepared in H2O:MeOH (1:1) solvent with pCA and FA content between 1 to 500 mg/L and 0.5 to 10 mg/L, respectively."