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

AuthorsGalvis-Sánchez, Andrea C.; Gil-Izquierdo, Ángel CSIC ORCID; Gil Muñoz, M.ª Isabel
KeywordsPyrus communis L
Ascorbic acid
Dehydroascorbic acid
Vitamin C
Free radical scavenging activity
Issue Date2-Jul-2003
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 83(10): 995-1003 (2003)
AbstractThe 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.
Description9 pages, 8 tables, 1 figure.
Publisher version (URL)http://dx.doi.org/10.1002/jsfa.1436
Appears in Collections:(CEBAS) Artículos
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