Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity
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DOI：
10.1002/jsfa.1436
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发表时间：
2003-08
影响因子：
4.1
通讯作者：
A. C. Sánchez;Á. Gil-Izquierdo;M. Gil
中科院分区：
文献类型：
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作者：
A. C. Sánchez;Á. Gil-Izquierdo;M. Gil
采用高效液相色谱/二极管阵列检测器（HPLC/DAD）和高效液相色谱/电喷雾质谱（HPLC/ESIMS）对6个梨品种中的主要酚类化合物进行了鉴定和定量。主要的定量差异被发现在酚类配置文件。果皮含有较高浓度的绿原酸，黄酮醇和熊果苷比肉，只有绿原酸被检测到。果皮中的总酚含量为1235至2005 mg kg−1，果肉中的总酚含量为28至81 mg k g−1。果皮中检测到抗坏血酸和脱氢抗坏血酸，而果肉中仅检测到脱氢抗坏血酸。果皮中维生素C的含量范围为116至228 mg kg−1，果肉中为28至53 mg kg−1。抗氧化能力与绿原酸含量呈显著正相关（r = 0.46），而抗坏血酸对果实总抗氧化能力的贡献很小。版权所有© 2003化学工业协会
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 2005 mg kg−1 in the peel and from 28 to 81 mg 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 228 mg kg−1 in the peel and from 28 to 53 mg 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. Copyright © 2003 Society of Chemical Industry