Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity

• Published in: Journal of the science of food and agriculture 2003-08, Vol.83 (10), p.995-1003
• Main Authors: Galvis Sánchez, Andrea C, Gil-Izquierdo, Angel, Gil, María I
• Format: Article
• Language: English
• Subjects: antioxidants; ascorbic acid; Biological and medical sciences; dehydroascorbic acid; Food industries; free radical scavenging activity; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; HPLC/ESIMS; phenolics; Pyrus communis L; vitamin C
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.1436

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