Chemical Composition, in Vitro Cytotoxic and Antimicrobial Activities of Volatile Constituents from Pyrus communis L. and Malus domestica Borkh. Fruits cultivated in Egypt

El‐Hawary, Seham S.; El-Tantawi, M.E.; Kirollos, Farid N.; Hammam, Walaa E

doi:10.1080/0972060x.2018.1553637

Cited by 11 publications

(7 citation statements)

References 25 publications

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“…Previously, Živković et al [ 45 ] observed the cytotoxic activity of pear and apple extracts against human epithelial carcinoma cell line (HeLa), human colon carcinoma (LS174), and human fetal lung fibroblast (MRC-5) cells. Furthermore, El-Hawary et al [ 46 ] showed that volatile constituents from Pyrus communis have good cytotoxic and antimicrobial activities. Recent studies have shown that it is the polyphenols contained in the fruit, primarily quercetin, catechins, and chlorogenic acid, that have strong antitumor properties.…”

Section: Resultsmentioning

confidence: 99%

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: 99%

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

et al. 2020

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“…Qin and colleagues [57] analyzed the volatile compounds of 33 different cultivars of Pyrus ussuriensis grown in China: interestingly, they detected the presence of ethyl 2,4-hexadienoate in only 3 cultivars. In this work, the presence of ethyl and methyl palmitate was not reported; these compounds were emitted, instead, by Egyptian pears [58].…”

Section: Discussionmentioning

confidence: 65%

“…For this reason, the Petrucina pear is a candidate worthy of belonging to the functional food category because of its high content of assimilable substances such as nutrients, vitamins, and antioxidant compounds and other secondary metabolites whose intake is closely related to reducing the incidence of various diseases and increasing life expectancy. Moreover, the intriguing aromatic profile provides further opportunity for this product to be accepted by consumers [58], as long as the time between harvest and consumption is correctly managed. In fact, consumer appreciation depends on the level of ripeness of the fruits (being very low at an early stage of ripening).…”

Section: Discussionmentioning

confidence: 99%

Valorization of a Local Italian Pear (Pyrus communis L. cv. ‘Petrucina’)

Frontini,

Negro,

Accogli

et al. 2024

Foods

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In recent decades, the food production chain has undergone transformations that have profoundly affected the way food is supplied, causing changes in the quality of the final products. Moreover, biodiversity is seriously threatened worldwide, and the valorization of local germplasm is a priority goal for most sectorial policies in Europe and elsewhere. Southern Italy and the Mediterranean basin present a vast heritage of fruit tree cultivars that is gradually being lost. Through this work, we aim to valorize a well-adapted local pear cultivar named Petrucina from the Salento area (southeastern Italy, Apulia region), which has never been studied before in detail. With this aim, the nutritional and nutraceutical features of pear flesh were characterized and compared with a reference pear cultivar that is widespread and well-known in Europe (cv. ‘Conference’). Petrucina fruits have shown a peculiar aromatic compound profile, and a content of up to 398.3, 30.9, and 4.7 mg/100 g FW of malic acid, citric acid, and ascorbic acid, respectively, much higher than that of Conference fruits. Additionally, Petrucina flesh presents a more than triple total phenolic content and an antioxidant activity more than double that of Conference, making Petrucina a true functional food that deserves wide appreciation.

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“…29 Long-term consumption of estercontaining fruits may protect against lung cancer and Grampositive microbial infections. 30 In addition, sesquiterpene lactones exhibit anti-cancer effects and significantly reduce the aldehyde-dehydrogenase-expressing cancer stem cell subpopulation of JIMT-1 breast cancer cells. 31 Oligosaccharide esters exhibit antioxidant, anti-neoplastic, and anti-inflammatory properties.…”

Section: Alcoholsmentioning

confidence: 99%

“…the synergistic effect of phenolic compounds and esters) 29 . Long‐term consumption of ester‐containing fruits may protect against lung cancer and Gram‐positive microbial infections 30 . In addition, sesquiterpene lactones exhibit anti‐cancer effects and significantly reduce the aldehyde‐dehydrogenase‐expressing cancer stem cell subpopulation of JIMT‐1 breast cancer cells 31 .…”

Section: Types Of Fruit Aroma Compoundsmentioning

confidence: 99%

Advances in detecting fruit aroma compounds by combining chromatography and spectrometry

et al. 2023

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Fruit aroma is produced by volatile compounds, which can significantly enhance fruit flavor. These compounds are highly complex and have remarkable pharmacological effects. The synthesis, concentration, type, and quantity of fruit aroma substances are affected by various factors, both abiotic and biotic. To fully understand the aroma substances of various fruits and their influencing factors, detection technology can be used. Many methods exist for detecting aroma compounds, and approaches combining multiple instruments are widely used. This review describes and compares each detection technology and discusses the potential use of combined technologies to provide a comprehensive understanding of fruit aroma compounds and the factors influencing their synthesis. These results can inform the development and utilization of fruit aroma substances.

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Chemical Composition, in Vitro Cytotoxic and Antimicrobial Activities of Volatile Constituents from Pyrus communis L. and Malus domestica Borkh. Fruits cultivated in Egypt

Cited by 11 publications

References 25 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

Valorization of a Local Italian Pear (Pyrus communis L. cv. ‘Petrucina’)

Advances in detecting fruit aroma compounds by combining chromatography and spectrometry

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