Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (<i>Pyrus communis</i> L.)

He, Wenjia; Laaksonen, Oskar; Tian, Ye; Haikonen, Tuuli; Yang, Baoru

doi:10.1021/acs.jafc.2c00071

Cited by 15 publications

(6 citation statements)

References 46 publications

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“…Before the EO treatments, the TP was 56.25 mg GAE/100 g f.w. (Figure 7) which is consistent with the data found by Savic et al (2021) [52] and He et al (2022) [28] and lower than that found by Saoudi, Khennouf and Mayouf (2020) [53]. After one month of storage TP decreased then increased in the next two months with significant differences (p < 0.05) between variants.…”

Section: Total Phenolic Contentsupporting

confidence: 91%

“…The pear is a tree adapted to temperate climates and the fruit has a delicate, pleasant taste, a fine texture and a subtle aroma [27]. Although it's the fifth most cultivated fruit in the world, a large quantity of pears is lost annually due to storage (8%-29% loss) [28]. The quality of pears is a combination of organoleptic, chemical and nutritional properties as well as shelf life.…”

Section: Introductionmentioning

confidence: 99%

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Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

Ionica,

Bita,

Tutulescu

2023

Coatings

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The effects of post-harvest spray treatments with essential oils (EOs) obtained from sage and aniseed on maintaining the quality of pears of the ‘Williams’ variety during storage was studied. Harvested pears were picked when they had reached their optimal maturity and underwent a treatment involving the application of aqueous solutions of glycerin, with varying amounts of sage essential oil (SEO) and aniseed essential oil (AEO). Weight loss during storage varied according to the treatment applied with the lowest values recorded for sage essential oil at concentrations of 300 ppm (6.24%) and 250 ppm (6.60%), respectively. Aniseed essential oil had a smaller effect on weight loss compared to sage essential oil. Fruit firmness was better maintained under the influence of the essential oil treatments, with those treated with sage essential oil standing out. The concentration of the essential oils that is used influences the antimicrobial activity of the post-harvest treatment that is applied, with higher essential oil concentrations leading to more pronounced decreases in the total number of mesophilic aerobic bacteria immediately after treatment (4.05 for SEO 200; 3.00 for SEO 300, respectively). The use of post-harvest techniques involving the application of aqueous solutions containing glycerol and essential plant oils by spraying can extend the shelf life of pear fruits.

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Section: Total Phenolic Contentsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

Ionica,

Bita,

Tutulescu

2023

Coatings

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“…Peak 4 with an [M − H] − ion at m/z 343.06 was characterized as galloylquinic acid [16,21], while peak 12, with m/z 353.08, was characterized as chlorogenic acid [19], according to the reference. Peak 8 showed an MS ion at m/z 179.03, implying a possible substitution of caffeic acid, which was identified as neochlorogenic acid [19,22,23]. The characteristic ion of peak 9 at m/z 163.04 implied the possible substitution of p-coumaric acid, as reported previously [15], and was confirmed to be coumaroylquinic acid.…”

Section: Other Compoundssupporting

confidence: 66%

Characterization and quantification of chemical constituents in Fuzhuan brick tea using ultra‐high‐performance liquid chromatography–mass spectrometry

Chen

Yuan

Zhang

et al. 2023

J of Separation Science

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Fuzhuan brick tea, a distinctive dark tea fermented by microorganisms, is a traditional beverage in China throughout history. Recently, it has attracted considerable attention owing to its unique quality characteristics and potential health benefits. The aim of this study was to establish a method for the quality control of Fuzhuan brick tea for stable production. Ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight tandem mass spectrometry was used to identify Fuzhuan brick tea, and the major components were chosen for further quantitative analysis. Subsequently, a quantification method was developed using ultra-high-performance liquid chromatography coupled with triple-quadrupole mass spectrometry, and its reliability was verified through methodological validation. Finally, a total of 30 compounds were identified, including catechins, flavonoids, alkaloids, and fatty acids. The established method was reliable for methodological validation and was applied to the quantitative analysis of Fuzhuan brick tea. This study provides a fundamental basis for the quality control and further studies on the component analysis of Fuzhuan brick tea.

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“…Wang et al [30] identified seven flavanols, and among these, one procyanidin dimer and one procyanidin trimer were found in five different Australian grown pear varieties. In addition, He et al [38] detected five procyanidin dimers in pear juices. The same authors affirmed that procyanidins were the predominant phenolic group in pear fruit (as supported by our quantitative analysis results, where the flavanols weigh from 40 to 80% of the total estimated phenolic content for pulp, peel, and core), and their concentration can exceed 90% of total quantified phenolic compounds.…”

Section: Discussionmentioning

confidence: 99%

Mediterranean Wild Pear Fruits as a Neglected but Valuable Source of Phenolic Compounds

Molinu,

Sanna,

D’hallewin

et al. 2024

Resources

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The genus Pyrus has a long history in Sardinia (Italy), where two wild pear species (P. spinosa Forssk. and P. pyraster (L.) Burgsd.) and Pyrus communis L. cultivars are extensively distributed. Even if neglected, these taxa represent well-adapted key resources for redesigning sustainable farming systems. This report aims at shedding light on the phenolic fingerprint and antioxidant properties of wild pear fruits and comparing their traits with those of the studied pear cultivar germplasm (PCG). Fruits of wild pear species were collected, and flesh, peel, and core subsamples were analyzed. Moreover, available data from previous research on PCG were analyzed. The contents of total phenolics (TotP), total flavonoids (TotF), and condensed tannins (CT), as well as the antioxidant capacity, were similar in the flesh of the two wild species. However, P. spinosa had significantly higher values of TotP (89 g GAE kg−1 DM) and CT (33 g DE kg−1 DM) in the peel. Eleven individual phenolic compounds were identified and quantified in the fruit flesh, 14 in both peel and core. For both wild species, arbutin and chlorogenic acid were the main phenolic compounds, followed by the quercetin glycosides. Comparing the antioxidant capacity and TotF fruit flesh values of wild pears with those of PCG, the latter resulted up to 15-fold lower. The wild types showed unique metabolite profiles. Results support novel insights on the phytochemicals of wild pear fruits.

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Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)

Cited by 15 publications

References 46 publications

Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

Using the Essential Oils of Sage and Anise to Enhance the Shelf Life of the Williams (sin. Bartlett) Pear

Characterization and quantification of chemical constituents in Fuzhuan brick tea using ultra‐high‐performance liquid chromatography–mass spectrometry

Mediterranean Wild Pear Fruits as a Neglected but Valuable Source of Phenolic Compounds

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