IngentaConnect Antioxidant constituents of pears

Authors: Galvis Sánchez A.C.¹; Gil-Izquierdo A.²; Gil M.I.²

Source: Journal of the Science of Food and Agriculture, Volume 83, Number 10, August 2003 , pp. 995-1003(9)

Abstract:

The main phenolic compounds in six pear cultivars were identified and quantified using high-performance liquid chromatography/diode array detection (HPLC/DAD) and HPLC/electrospray ionisation mass spectrometry (HPLC/ESIMS). Major quantitative differences were found in the phenolic profiles. The peel contained higher concentrations of chlorogenic acid, flavonols and arbutin than the flesh, where only chlorogenic acid was detected. Total phenolics ranged from 1235 to 2005 mg kg^-1 in the peel and from 28 to 81 mg k g^-1 in the flesh. Ascorbic acid and dehydroascorbic acid were detected in the peel, whereas only dehydroascorbic acid was present in the flesh. The ranges of vitamin C content were from 116 to 228 mg kg^-1 in the peel and from 28 to 53 mg kg^-1 in the flesh. The antioxidant capacity was correlated with the content of chlorogenic acid (r = 0.46), while ascorbic acid made only a small contribution to the total antioxidant capacity of the fruit. Copyright © 2003 Society of Chemical Industry

Keywords: Pyrus communis L; antioxidants; phenolics; ascorbic acid; dehydroascorbic acid; vitamin C; free radical scavenging activity; HPLC/ESIMS

Document Type: Research article

DOI: 10.1002/jsfa.1436

Affiliations: 1: Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr António Bernardino de Almeida, P-4200-072 Porto, Portugal 2: Department of Food Science and Technology, CEBAS (CSIC), PO Box 4195, E-30080 Murcia, Spain

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