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

Detalhes bibliográficos
Autor(a) principal: Sánchez, Andrea C. Galvis
Data de Publicação: 2003
Outros Autores: Gil-Izquierdo, Angel, Gil, Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/6734
Resumo: The 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 2005mgkg−1 in the peel and from 28 to 81mg 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 228mg kg−1 in the peel and from 28 to 53mg 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.
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spelling Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacityPyrus communis LAntioxidantsPhenolicsAscorbic acidDehydroascorbic acidVitamin CFree radical scavenging activityHPLC/ESIMSThe 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 2005mgkg−1 in the peel and from 28 to 81mg 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 228mg kg−1 in the peel and from 28 to 53mg 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.Wiley-BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaSánchez, Andrea C. GalvisGil-Izquierdo, AngelGil, Maria2011-10-21T16:15:46Z20032003-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6734eng"Journal of the Science of Food and Agriculture". ISSN 0022-5142. 83: 10 (2003) 995-100310.1002/jsfa.1436info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:09:34Zoai:repositorio.ucp.pt:10400.14/6734Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:08.600220Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
title Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
spellingShingle Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
Sánchez, Andrea C. Galvis
Pyrus communis L
Antioxidants
Phenolics
Ascorbic acid
Dehydroascorbic acid
Vitamin C
Free radical scavenging activity
HPLC/ESIMS
title_short Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
title_full Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
title_fullStr Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
title_full_unstemmed Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
title_sort Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
author Sánchez, Andrea C. Galvis
author_facet Sánchez, Andrea C. Galvis
Gil-Izquierdo, Angel
Gil, Maria
author_role author
author2 Gil-Izquierdo, Angel
Gil, Maria
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Sánchez, Andrea C. Galvis
Gil-Izquierdo, Angel
Gil, Maria
dc.subject.por.fl_str_mv Pyrus communis L
Antioxidants
Phenolics
Ascorbic acid
Dehydroascorbic acid
Vitamin C
Free radical scavenging activity
HPLC/ESIMS
topic Pyrus communis L
Antioxidants
Phenolics
Ascorbic acid
Dehydroascorbic acid
Vitamin C
Free radical scavenging activity
HPLC/ESIMS
description The 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 2005mgkg−1 in the peel and from 28 to 81mg 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 228mg kg−1 in the peel and from 28 to 53mg 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.
publishDate 2003
dc.date.none.fl_str_mv 2003
2003-01-01T00:00:00Z
2011-10-21T16:15:46Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/6734
url http://hdl.handle.net/10400.14/6734
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Journal of the Science of Food and Agriculture". ISSN 0022-5142. 83: 10 (2003) 995-1003
10.1002/jsfa.1436
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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