Comparative study of bioactive components in pear genotypes from Ardahan/Turkey

Abstract

In this study, 10 pear genotypes ( _ Incir, Bal, Nene, Kabak, Banda, Kırmızı, _ Imlahor, Baraka, Limon and G€ u g€ um), which grow in the Ardahan region, were evaluated for their total phenolic content, total anthocyanin content, brix , pH, titratable acidity, total ascorbic acid content and antioxidant activity. According to the results, the pear genotypes used in this study had a high brix8 content, high phenolic, anthocyanin and ascorbic acid contents, as well as high antioxidant activity. It was determined that 'Bal' pear had the highest total phenolic content and antioxidant activity. In 'Nene' and 'Incir' pears, the quantity of ascorbic acid and anthocyanin, as well as the antioxidant activity were less than those in the other genotypes. Correlations between brix and pH, acidity and pH, peel phenolic content and flesh phenolic content, flesh ascorbic acid content and peel phenolic content, peel antioxidant activity and flesh phenolic content, were found to be significant. As a conclusion, due to the high levels of antioxidants and other bioactive compounds in pears, it is suggested to consume those fruits, especially with their peels. The results from this study will provide new insights into farming, fresh fruit consumption, industrial food processing and future research studies. IntroductıonPear is an important type of fruit, which is grown in Torrid Zones.[1] China is in the first place of pear farming with its 60% share of the pear production in the world.[2] According to 2012 data, Turkey's annual pear production is 387,345 tons.[3] Pear, which is native to Anatolia, Caucasia and Central Asia, has nearly 600 types in our country. In Ardahan region, 38 tons of pears are produced annually in a 34 daa area. However, this amount of pear production provides limited economic profit to farmers compared to other agricultural products in the region.Fruits, like pear, are important nutritions as carbohydrate sources. They contain approximately 54% fructose, 18% sorbitol, 15% sucrose, 13% glucose, low protein (0.5%) and lipid (0.3%) contents and high incidence of fibre (15À28 g/kg). These rates are suitable for diabetic and obese patients. [4,5] Pear contains more fibre than many other fruits.[6] In addition to the high level of carbohydrate and fibre, it contains other important nutritional elements, such as vitamins, minerals, anthocyanins and phenolic contents.[7] Phenolic compounds have a significant importance in the resistance to mechanical and biological stress. They also have a great importance due to the presence of pharmacological characteristics and factors which reveal the quality of the fruit, such as flavour, colour, soreness and acidity. [8] Other previously performed studies showed that fruit consumption reduces the risk of chronic diseases such as cancer and diabetes, as well as cardiovascular and nerve diseases.[9À12] It is stated that the antioxidant effect of phenolic compounds within fruits and vegetables reduces the disease risk.[13] Therefore, consumption of nourishments containin...

Physico-chemical, nutritional and functional characterization of Pathernakh pear (Pyrus pyrifolia L.) from Himachal Pradesh of India

“…However, in pear, total phenolic content (150.33 0.16mg/100g) were observed. The results were in conformity with the findings of Abaci et al (2015) [1] . Reducing sugars (%) 4.12 ±0.20 6.…”

Comparative Study of Bioactive Compounds in Different Varieties of Pears in Nepal

“…85.95±0.1 mg/l, 600±0.01 mg GAE/l, IC 50 value 250±0.00 mg of phenol/l, and 12.2±0.01 mg/100 ml respectively. Compared to a previous similar research [23], where the level of tannin was observed to be 1.6 g/l, this study, found the level of tannin in Yakumo pear equal to 0.93±0.01 g/l [24]. Anthocyanins are responsible for the red coloration in pear fruits and its development depends on heat and light.…”

Şebinkarahisar (Giresun) Yöresinde Yetiştirilen ‘‘Alişar’’ Armut Çeşidinin Biyoaktif Profili

“…The total phenolics content of the clones ranged from 72.61 mg 100 g −1 (A-11) to 147.38 mg 100 g −1 (A-19). In related studies, the total phenolics content were reported between the ranges 307.06-717.08 mg 100 g −1 for pear genotypes grown in Bosnia and Herzegovina (Duric et al, 2015), 8-140 mg 100 g −1 for pear genetic resources in Northern Japan (Ieguchi et al, 2015), 112.6-230.5 mg 100 g −1 for local pear variety grown in Ardahan (Abacı et al, 2016), 126.1-215.2 mg 100 g −1 for local pear variety grown in Posof (Erbil et al, 2018), 9.88-22.09 mg 100 g −1 for pear genetic resources in Italy (Azzini et al, 2019), 15.17-190.46 mg 100 g −1 for pear variety grown in Northeast Bosnia (Salkic et al, 2019). Findings regarding the total phenolic content showed differences rather than partial similarities with those of pear genetic resources from different countries and growing ecologies.…”

“…Pear is also rich in terms of phenolic compounds and antioxidant promoting human health (Li et al, 2016;Yim and Nam, 2016). Studies to determine the bioactive properties of pear genetic resources are limited (Duric et al, 2015;Abacı et al, 2016;Azzini et al, 2019). Pear genetic resources with high antioxidant capacity are important for breeding materials (Ieguchi et al, 2015).…”