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Food Chem. 2014;152:531-8. doi: 10.1016/j.foodchem.2013.12.010. Epub 2013 Dec 11.

Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.).

Author information

1
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
2
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China. Electronic address: biochemgao@163.com.
3
School of School of Materials Science and Chemical Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
4
Institute of Chinese Matetria Medica, China Academy of Chinese Medicinal Sciences, Beijing 100700, China.

Abstract

This study was performed to compare the contents of total phenolics, total flavonoids, and total triterpenes between peel and flesh of ten different pear cultivars. The monomeric compounds were analyzed by HPLC, their antioxidant and anti-inflammatory activities were also measured. Peel and flesh from Yaguang, Hongpi, Qingpi and Guifei varieties contained relatively more total phenolic, total flavonoids and total triterpene, and showed stronger antioxidant and anti-inflammatory activities, while Lvbaoshi and Youran appeared to be weakest among them. All the chemical components found in the pear peel were approximately 6-20 times higher than those in the flesh of pear. For the monomeric compounds, arbutin, oleanolic acid, ursolic acid, chlorogenic acid, epicatechin, and rutin were the dominant components contained in the ten pear cultivars both in peel and in flesh. All of the analyses suggested that the peel of pear might be an excellent polyphenol and triterpenes source.

KEYWORDS:

Anti-inflammatory activity; Antioxidant activity; Chemical compounds; Correlation; Pear peel; Principal component analysis

PMID:
24444971
DOI:
10.1016/j.foodchem.2013.12.010
[Indexed for MEDLINE]

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