Phenolic Compounds and Chemical Characteristics of Pears (<i>Pyrus Communis</i>L.)

Öztürk, Ahmet; Demirsoy, Leyla; Demirsoy, Hüsnü; Asan, Adem; Gül, Osman

doi:10.1080/10942912.2013.835821

Cited by 46 publications

(38 citation statements)

References 28 publications

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“…Considerably variable amounts of phenolics in different pear cultivars were reported previously [ 16 , 17 ]. In research on the ‘Conference’ variety, Cebulak et al [ 18 ] found significantly higher levels of phenolic compounds (3190.0 mg/100 g DW), while results obtained by Liaudanskas et al [ 19 ] were much lower (710 mg/kg DW).…”

Section: Resultsmentioning

confidence: 70%

Bioactive Compounds and Health-Promoting Properties of Pear (Pyrus communis L.) Fruits

et al. 2020

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Consuming food that is rich in antioxidants reduces the risk of developing chronic diseases and oxidative stress. Fruits and vegetables are an excellent source of substances with antioxidant and pro-health properties. Such raw materials, characterized by a high content of polyphenolic compounds and antioxidant capacity, include pear fruits. In this study, the concentrations of bioactive compounds, as well as the antioxidant, anti-inflammatory, and antiproliferative activity in fruits of five selected pear cultivars were determined and compared. LC–MS and UPLC–PDA methods were used to determine the polyphenolic, carotenoid, chlorophyll, and triterpenoid profiles and content, and the antioxidant activity was analyzed using DPPH and ferric-reducing ability of plasma (FRAP) tests. The anti-inflammatory activity was determined against COX-1 and COX-2 enzymes. The cytotoxic activity of the test compounds was assessed against six tumor cell lines. The results showed that the major group of phenolic compounds in all cultivars was phenolic acids. In the group of chromoplastic pigments, chlorophyllide a and 9-cis-β-carotene were the major compounds, while in the triterpene group, ursolic acid was dominant. The antioxidant potential correlated with the content of polyphenols and carotenoids, and was the strongest for the ‘Radana’ cultivar. The highest antiproliferative activity in all varieties was established for bladder cancer.

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Section: Resultsmentioning

confidence: 70%

Bioactive Compounds and Health-Promoting Properties of Pear (Pyrus communis L.) Fruits

et al. 2020

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“…It has been claimed that phenolic compounds have been shown antimutagenic and anticancerogenic effects (Rocha‐Guzmán et al, 2007), accelerate blood clotting, reduce blood pressure, decrease the serum lipid level and also have presumed role in the prevention of various chronic diseases such as Parkinson's and Alzheimer's diseases, various kind of cancers and cardiovascular diseases (Ozcan, Akpinar‐Bayizit, Yilmaz‐Ersan, & Delikanli, 2014). The phenolic composition of pear juice is mainly based on chlorogenic acid, arbutin and epicatechin (Öztürk, Demirsoy, Demirsoy, Asan, & Gül, 2015). Some researchers claimed that the phenolic acid content of pear varieties is much higher than the flavonoid components (Karadeniz, Burdurlu, Koca, & Soyer, 2005; Öztürk et al, 2015; Yim & Nam, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…The highest TPCwas detected in PP. There was a significant differ- (Öztürk, Demirsoy, Demirsoy, Asan, & Gül, 2015). Some researchers claimed that the phenolic acid content of pear varieties is much higher than the flavonoid components (Karadeniz, Burdurlu, Koca, & Soyer, 2005;Öztürk et al, 2015;Yim & Nam, 2016).…”

Section: Effect Of Zeolite Treatment On Tpcmentioning

confidence: 97%

Improved qualitative properties of pear pekmez by natural zeolite treatment during production process

Şen

Altıok

Apaydın

2020

J Food Process Engineering

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The effect of zeolite treatment on color change, 5-hydroxymethyl furfural (HMF), total phenolic compounds (TPCs), ionic composition and texture of sweet pear pekmez was investigated for two different zeolite concentrations during pekmez production. HMF was not detected in clarified pear juice and pekmez samples subjected to 5 g/L (5ZP) and 10 g/L (10ZP) zeolite adsorption. HMF content of pekmez sample without zeolite treatment (PP) was measured as 2.76 ± 0.07 mg/kg. The addition of zeolite just after the clarification results in the reduction of the HMF content of pekmez samples. The highest TPC was determined as 4,958.1 ± 167 mg GAE/kg dry weight in PP sample. Application of zeolite together with conventional clarification resulted in 31.4% and 33.2% reduction in TPC of 5ZP and 10ZP, respectively, compared to PP samples. Zeolite application improved the color quality of pekmez samples. While the amount of fluoride, chloride, bromide, and potassium decreased with the zeolite treatment, the amount of calcium, sodium and magnesium in pekmez samples increased significantly. Zeolite treatment did not significantly affect the texture of the samples.

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“…Also, Galvis-Sanchez et al (2003) found that the flavonols are located largely in the peel respecting to the flesh, and the content of these compounds varied from 9.5 to 55.9 mg/100 g in the peel. Ozturk et al [24] reported the chlorogenic acid as one major phenolic compound in the flesh and peel ranged from 1.58 to 89.12 mg/100 g and 2.10 to 134.84 mg/100 g, respectively. The chlorogenic acid level observed by Hudina et al [25] ranged from 10.48 to 21.35 mg/100 g in the skin and 0.086 to 0.21 mg/100 g in flesh of the “Concorde” variety.…”

Section: Discussionmentioning

confidence: 99%

S. Giovanni Varieties (Pyrus communis L.): Antioxidant Properties and Phytochemical Characteristics

Azzini

Maiani

Durazzo

et al. 2019

Oxidative Medicine and Cellular Longevity

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In order to evaluate and identify the antioxidant properties and the phytochemical characteristics, as well as the role of the genetic background and the different fruit parts in the definition of fruit quality, we characterized the existing germplasm through nuclear simple sequence repeats (SSRs) and evaluated the genetic divergence between ancient S. Giovanni varieties (Pyrus communis L.) and different types of grafting in relation to some variables of fruit quality. On the peel and pulp of pear varieties, the contents of flavanols, flavonols, and hydroxycinnamic acids as well as total antioxidant capacity were assessed. Their role in plant defences was confirmed by a significantly higher amount in the peel (206.66±44.27, 48.45±13.65, and 31.11±11.94 mg/100 g, respectively) of S. Giovanni pears than in the pulp (71.45±34.94, 1.62±0.83, and 17.05±5.04 mg/100 g, respectively). Data obtained using capillary analysis of SSR indicate unequivocally that the four samples of San Giovanni varieties can be divided into 3 different genetic groups. Cultivar and the different parts of the fruit can exert an action in the definition of the quality product. The use of local varieties and ecotypes can be considered a valid tool to improve food quality and at the same time to support local agrobiodiversity.

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Phenolic Compounds and Chemical Characteristics of Pears (Pyrus CommunisL.)

Cited by 46 publications

References 28 publications

Bioactive Compounds and Health-Promoting Properties of Pear (Pyrus communis L.) Fruits

Bioactive Compounds and Health-Promoting Properties of Pear (Pyrus communis L.) Fruits

Improved qualitative properties of pear pekmez by natural zeolite treatment during production process

S. Giovanni Varieties (Pyrus communis L.): Antioxidant Properties and Phytochemical Characteristics

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