Chemical Components and Antioxidant Activity of the Peels of Commercial Apple-Shaped Pear (Fruit of Pyrus pyrifolia cv. pingguoli)
Article first published online: 31 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 10, pages C1097–C1102, October 2012
How to Cite
Ma, J.-N., Wang, S.-L., Zhang, K., Wu, Z.-G., Hattori, M., Chen, G.-L. and Ma, C.-M. (2012), Chemical Components and Antioxidant Activity of the Peels of Commercial Apple-Shaped Pear (Fruit of Pyrus pyrifolia cv. pingguoli). Journal of Food Science, 77: C1097–C1102. doi: 10.1111/j.1750-3841.2012.02899.x
- Issue published online: 12 OCT 2012
- Article first published online: 31 AUG 2012
- MS 20120527 Submitted 4/10/2012, Accepted 7/2/2012.
- phenolic compounds;
Abstract: The apple-shaped pear, the fruit of the Pyrus pyrifolia cv. pingguoli (Rosaceae) tree, is one of the most popular fruits in the northern part of China. The current study is the 1st report of its bioactive components. We identified 10 metabolites from the peels (exocarp) of apple-shaped pear and assessed their toxicity. We then compared the anti-oxidant activity, amount of total phenolic compounds, and total condensed tannin content of the peels and flesh (mesocarp) of apple-shaped pear. The 6 major components in the peels and flesh of this fruit were quantified with Ultra Performance Liquid Chromatography–Electrospray Ionization Mass Spectrometry. Results revealed that the peels possessed stronger anti-oxidant activity and contained larger amounts of phenolic compounds than the flesh. These results provide insights into the potential health benefits of this fruit and support the use of the fruit peels and products containing peels or peel components.
Practical Application: The present research provided evidences that the pulp and peel waste from the juice industry of apple-shaped pear may be a source of useful compounds.