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Food Chem. 2016 Jul 15;203:491-497. doi: 10.1016/j.foodchem.2016.02.103. Epub 2016 Feb 16.

Chemical composition and antioxidant capacity of different anatomical parts of pear (Pyrus communis L.).

Author information

1
Department of Fruit, Vegetable and Cereal Technology, Wroclaw University of Environmental and Life Sciences, 37 Chelmonskiego Street, 51-630 Wroclaw, Poland. Electronic address: joanna.kolniak-ostek@up.wroc.pl.

Abstract

Sugar, organic acid, triterpenoid and phenolic composition as well as antioxidant capacity of different anatomical parts of pear were studied. Fruits and leaves of 'Radana' pear (Pyrus communis L.) were used. The results showed great quantitative differences in the composition of the pear pulp, peel, leaves and seeds. Fructose was the major sugar in pulp, seeds and peel (227.46, 45.36 and 67.49 g/kg dry mass [DM], respectively), while sorbitol was predominant in leaves (40.66 g/kg DM). Malic acid was the major organic acid, followed by citric and shikimic acids. The highest concentration of triterpenoids (3460.5 μg/g DM) was determined in pear peel, and ursolic acid was predominant. Leaves were characterized by the highest amount of phenolics (5326.7 mg/100 g DM) and the highest DPPH and FRAP values (2027.9 and 3539.6 μmol TE/100 g DM, respectively). Pear leaves and seeds may be selected as potential sources of phytochemicals.

KEYWORDS:

Correlation; DPPH; FRAP; Organic acids; Phenolics; Sugars; Triterpenoids

PMID:
26948642
DOI:
10.1016/j.foodchem.2016.02.103
[Indexed for MEDLINE]

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