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Antioxidant Activities of Methanol Extracts and Phenolic Compounds in Asian Pear at Different Stages of Maturity  

Zhang, Xian (Dept. of Food Sci. & Technol. and Agric. Sci. Res. Inst., Chonnam National University)
Koo, Ja-Heon (Dept. of Agric. Sci., Univ. of Arkansas-Pine Bluff)
Eun, Jong-Bang (Dept. of Food Sci. & Technol. and Agric. Sci. Res. Inst., Chonnam National University)
Publication Information
Food Science and Biotechnology / v.15, no.1, 2006 , pp. 44-50 More about this Journal
Abstract
Contents of phenolic compounds in peel, flesh, and core of three Asian pear cultivars, Hosui, Niitaka, and Chuwhangbae, were determined at different stages of maturity. Antioxidant properties of methanol extracts of peels at various fruit maturity stages were also evaluated. Total phenolic content decreased with maturity. Arbutin, chlorogenic acid, and epicatechin were major phenolic compounds in young fruits. Catechin, 4-hydroxymethyl benzoic acid, and caffeic acid were detected in peel and core of immature and mature pears. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activities of methanol extracts were 16.30 and $15.73\;{\mu}g$ in peel of immature Hosui and Chuwhangbae pears, respectively, and $11.59\;{\mu}g$ in mature Niitaka pears, which was significantly higher than those of other maturity stage in the same cultivar. Inhibitory activities on lipid oxidation of methanol extracts of three cultivars at all maturity stages were similar to that of ${\alpha}$-tocopherol.
Keywords
Asian pear; phenolic compounds; antioxidant activities; maturity;
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