Assessment of the Antioxidative Properties of Extracts from the Fruits of Pyrus pyraster (L.) Burgsd and Pyrus ×myloslavensis Czarna & Antkowiak Grown under Natural Environmental Conditions

Abstract

Analyses were conducted on extracts from the fruits of P. pyraster and P. ×myloslavensis. Extraction with 80% methanol was performed at room temperature. The total phenolic content was determined by spectrophotometry using the Folin–Ciocalteu reagent, with gallic acid as the reference standard. Phenolic compounds and organic acids were identified on a liquid chromatograph. The antioxidative activity of the extracts was tested in relation to linoleic acid incubation of the emulsions for 19 h based on the neutralization of the DPPH radical (2,2-diphenyl-1-picrylhydrazyl) and the ABTS cation radical (2,2′-azino-bis[3-ethylbenzothiazoline-6-sulfonic acid]) as well as by the ferric reducing antioxidant power (FRAP) assay. The analyses showed that the extract from P. pyraster fruits is characterized by a higher content of phenolic compounds and a higher antioxidative potential compared with that from P. ×myloslavensis. In extracts of both pear species, seven phenolic compounds and four organic acids were identified. The total fiber content in pears of P. pyraster and P. ×myloslavensis was determined at 36.45 g and 24.74 g/100 g d.m. of the pear fruits, of which most comprised the insoluble fraction (32.49 g and 20.86/100 g, respectively). The results of the conducted research are highly significant, as they confirm that pears contain many valuable nutrients and biologically active compounds, including antioxidants and dietary fiber. Adding pear extracts to food products may offer a way to boost their health benefits while also broadening the variety of items that have appealing sensory characteristics. Moreover, research has shown that fruit extracts can help to prolong the shelf life of food products by safeguarding them against lipid oxidation and the decline in their nutritional value.