Abstract
This study was performed to compare polyphenol content, DPPH radical scavenging activity and α-glucosidase inhibitory activity in peel, core and pulp of five different pear cultivars. Oligomeric polyphenols were the main polyphenols in core, which exhibited greater polyphenols, DPPH radical scavenging activity, and α-glucosidase inhibitory activity, compared to peel and pulp. For the peel, Japanese pears including Yasato, 20-Seki and Shinko pear contained relatively more polyphenol content and α-glucosidase inhibitory activity, compared to European pears including Starkrimson and Purekosu pear. Monomeric polyphenols were the main polyphenols in the peel of European pears, in contrast, oligomeric polyphenols were the main polyphenols in those of Japanese pears. The peel of Yasato pear had high ratios of non-monomeric polyphenols, and showed highest DPPH radical scavenging activity and α-glucosidase inhibitory activity amongst five pear cultivars. Thus DPPH radical scavenging activity and α-glucosidase inhibitory activity may be related with non-monomeric polyphenols in pears. Moreover, as comparing with peel, pulp had lower polyphenol content, DPPH radical scavenging activity and α-glucosidase inhibitory activity. All of the observations suggested that peel and core of pear contained abundant polyphenols and possess potential the values of reusing.
Highlights
Polyphenols are commonly found in plants and have been reported to have some biological effects, including antioxidant activity, α-glucosidase inhibitory activity, and anti-inflammatory [1,2,3]
We investigated and compared antioxidant activity and α-glucosidase activity of polyphenols in peel, core and pulp of five pear cultivars
The highest polyphenol content was in Yasato pear, and the lowest was in Purekosu pear
Summary
Polyphenols are commonly found in plants and have been reported to have some biological effects, including antioxidant activity, α-glucosidase inhibitory activity, and anti-inflammatory [1,2,3]. Several researches have reported polyphenols from various fruits and vegetables had α-glucosidase inhibitory activity [7,8]. Due to pear peel and core are lacking in good taste sensory, they are usually treated as fruit waste during consumption and processing. There are some reports on the chemical composition was detected, which had antioxidant activity and anti-inflammatory in pear peel [10,11]. We investigated and compared antioxidant activity and α-glucosidase activity of polyphenols in peel, core and pulp of five pear cultivars
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