A Comparative Investigation on Phenolic Composition, Characterization and Antioxidant Potentials of Five Different Australian Grown Pear Varieties

Abstract

Pear (Pyrus communis L.) is widely spread throughout the temperate regions of the world, such as China, America and Australia. This fruit is popular among consumers due to its excellent taste and perceived health benefits. Various bioactive compounds, which contribute to these health benefits, have been detected in the pear fruits, including a range of phenolic compounds. Five Australian grown pear varieties, which include Packham’s Triumph, Josephine de Malines, Beurre Bosc, Winter Nelis and Rico were selected for this study to examine the phenolic compounds in pears. Beurre Bosc exhibited the highest total polyphenol content (TPC) (3.14 ± 0.02 mg GAE/g), total tannin content (TTC) (1.43 ± 0.04 mg CE/g) and 2,2′-diphenyl-1-picrylhydrazyl (DPPH) (5.72 ± 0.11 mg AAE/g), while the Josephine de Malines variety was high in total flavonoid content (TFC) (1.53 ± 0.09 mg QE/g), ferric reducing antioxidant power (FRAP) (4.37 ± 0.04 mg AAE/g), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (4.44 ± 0.01 mg AAE/g) and total antioxidant capacity (TAC) (5.29 ± 0.09 mg AAE/g). The liquid chromatography coupled with electrospray-ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS) data indicate that a total of 73 phenolic compounds were detected in Beurre Bosc (37 compounds), Josephine de Malines (34), Rico (22), Packham’s Triumph (15) and Winter Nelis (9), respectively. From HPLC-PDA quantification, the Beurre Bosc pear variety showed significantly higher in phenolic acids (chlorogenic acid; 17.58 ± 0.88 mg/g) and while flavonoids were significantly higher in Josephine de Malines (catechin; 17.45 ± 1.39 mg/g), as compared to other pear varieties. The analyses suggest that the Australian grown pears might contain an ideal source of phenolic compounds which benefit human health. The information provided by the present work can serve as practical supporting data for the use of pears in the nutraceutical, pharmaceutical and food industries.

Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential

“…The compound 54 were identified in negative mode at m / z 271.0611 and tentatively characterized as 3′,4′,7-trihydroxyisoflavanone. In MS 2 , fragment ions were present at m / z 177, m / z 151 and m / z 119 through the loss of C 6 H 6 O [M-H-94], C 8 H 8 O [M-H-120], and C 7 H 7 O 4 [M-H-152] [ 54 ]. Violanone (compound 56 ) was produced fragment ions at m / z 300, m / z 285, and m / z 135 with the removal of CH 3 (15 Da), 2CH 3 (30 Da), and C 10 H 12 O 3 (180 Da), respectively from the precursor ion ( m / z 315.0866) [ 55 ].…”

LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential

“…The following assays were performed based on the previously published methodologies with some alterations [37][38][39]. The absorbance of samples was measured by the Multiskan ® Go microplate spectrophotometer (Thermo Fisher Scientific, Waltham, MA, USA) in triplicates.…”

High-Throughput Screening and Characterization of Phenolic Compounds in Stone Fruits Waste by LC-ESI-QTOF-MS/MS and Their Potential Antioxidant Activities

“…The antioxidant activity of phenolic compounds can be measured by scavenging free radicals using in vitro assays which include the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) assay, ferric reducing-antioxidant power (FRAP) assay and 2,2 -azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation decolorization assay [24,25]. The phenolic content may vary depending on the extraction method, the material, the solvent and the environment [26].…”