Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.).

This study was performed to compare the contents of total phenolics, total flavonoids, and total triterpenes between peel and flesh of ten different pear cultivars. The monomeric compounds were analyzed by HPLC, their antioxidant and anti-inflammatory activities were also measured. Peel and flesh from Yaguang, Hongpi, Qingpi and Guifei varieties contained relatively more total phenolic, total flavonoids and total triterpene, and showed stronger antioxidant and anti-inflammatory activities, while Lvbaoshi and Youran appeared to be weakest among them. All the chemical components found in the pear peel were approximately 6-20 times higher than those in the flesh of pear. For the monomeric compounds, arbutin, oleanolic acid, ursolic acid, chlorogenic acid, epicatechin, and rutin were the dominant components contained in the ten pear cultivars both in peel and in flesh. All of the analyses suggested that the peel of pear might be an excellent polyphenol and triterpenes source.

[1]  Lixia Xiao,et al.  Changes in the volatile compounds and chemical and physical properties of Yali pear (Pyrus bertschneideri Reld) during storage , 2006 .

[2]  Chao-Lin Chang,et al.  Flavonoid content of several vegetables and their antioxidant activity , 2000 .

[3]  Hideyuki Ito,et al.  Effects of chlorogenic acid and its metabolites on the sleep-wakefulness cycle in rats. , 2004, European journal of pharmacology.

[4]  M. Oyaizu.  Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine , 1986 .

[5]  J. Gudej,et al.  Qualitative and quantitative chromatographic investigation of hydroquinone derivatives in Pyrus communis L. flowers. , 2003, Acta poloniae pharmaceutica.

[6]  V. L. Singleton,et al.  Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents , 1965, American Journal of Enology and Viticulture.

[7]  Lijing Huang,et al.  Evaluation of the in vivo anti-inflammatory effects of extracts from Pyrus bretschneideri Rehd. , 2010, Journal of agricultural and food chemistry.

[8]  Á. Gil-Izquierdo,et al.  Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity , 2003 .

[9]  J. Harnly,et al.  Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.). , 2008, Journal of agricultural and food chemistry.

[10]  A. Young,et al.  UV-induced pigmentation in human skin. , 2001 .

[11]  N. Sato,et al.  Benzoquinone, the substance essential for antibacterial activity in aqueous extracts from succulent young shoots of the pear Pyrus spp. , 2003, Phytochemistry.

[12]  Andrew Gibson,et al.  Effect of fruit and vegetable consumption on immune function in older people: a randomized controlled trial. , 2012, The American journal of clinical nutrition.

[13]  A. Ekşi,et al.  Phenolic compounds in pear juice from different cultivars , 2005 .

[14]  Xingbin Yang,et al.  Differential effects of polyphenols-enriched extracts from hawthorn fruit peels and fleshes on cell cycle and apoptosis in human MCF-7 breast carcinoma cells. , 2013, Food chemistry.

[15]  Reinhold Carle,et al.  Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MS(n). , 2011, Food chemistry.

[16]  F. Ma,et al.  Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits. , 2009 .

[17]  R. Abia,et al.  The flavonol isorhamnetin exhibits cytotoxic effects on human colon cancer cells. , 2010, Journal of agricultural and food chemistry.

[18]  J. Kwon,et al.  Hydroxycinnamoylmalic acids and their methyl esters from pear (Pyrus pyrifolia Nakai) fruit peel. , 2011, Journal of agricultural and food chemistry.

[19]  E. Kuepeli,et al.  In vivo anti-inflammatory and antinociceptive activity of the crude extract and fractions from Rosa canina L. fruits. , 2007, Journal of ethnopharmacology.

[20]  U. Krings,et al.  Antioxidant activity of some roasted foods , 2001 .

[21]  Xiaosong Hu,et al.  Chemical compositional characterization of eight pear cultivars grown in China , 2007 .

[22]  S. Huttunen,et al.  Triterpenoid content of berries and leaves of bilberry Vaccinium myrtillus from Finland and Poland. , 2012, Journal of agricultural and food chemistry.

[23]  T. Krakauer.  THE POLYPHENOL CHLOROGENIC ACID INHIBITS STAPHYLOCOCCAL EXOTOXIN-INDUCED INFLAMMATORY CYTOKINES AND CHEMOKINES , 2002, Immunopharmacology and immunotoxicology.

[24]  S. Tao,et al.  Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC-MS. , 2012, Food chemistry.

[25]  M. Hattori,et al.  Chemical components and antioxidant activity of the peels of commercial apple-shaped pear (fruit of Pyrus pyrifolia cv. pingguoli). , 2012, Journal of food science.

[26]  A. Karim,et al.  Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents , 2009 .

[27]  R. Arslan,et al.  Antinociceptive activity of methanol extract of fruits of Capparis ovata in mice. , 2010, Journal of ethnopharmacology.

[28]  H. Kayahara,et al.  Analyses of arbutin and chlorogenic acid, the major phenolic constituents in Oriental pear. , 2005, Journal of agricultural and food chemistry.

[29]  Elke Richling,et al.  On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of major volatiles from pear fruit (Pyrus communis) and pear products , 2005 .

[30]  Ying Wang,et al.  Chemical composition and anti-inflammatory and antioxidant activities of eight pear cultivars. , 2012, Journal of agricultural and food chemistry.

[31]  M. Xie,et al.  Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum , 2007 .

[32]  Jeong-Yong Cho,et al.  Isolation and identification of phenolic compounds from an Asian pear (Pyrus pyrifolia Nakai) fruit peel , 2011 .

[33]  Wenyuan Gao,et al.  Study on chemical composition, anti-inflammatory and anti-microbial activities of extracts from Chinese pear fruit (Pyrus bretschneideri Rehd.). , 2012, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.