Abstract
A small Chilean variety of pears growing in the town of Toconao, an oasis located at the northeastern edge of the Salar de Atacama, northern Chile, was studied by means of modern PDA and high resolution mass spectral data (UHPLC-PDA-HESI-orbitrap-MS/MS). In addition, the antioxidant features of the fruits were compared with the varieties Packhman’s Triumph and Abate Fetel and correlated with the presence of phenolic compounds. The non-pigmented phenolics were fingerprinted and related to the antioxidant capacities measured by the bleaching of the DPPH radical, the ferric reducing antioxidant power (FRAP), the superoxide anion scavenging activity assay (SA), and total content of phenolics and flavonoids measured by spectroscopic methods. The machine allowed a fast separation of 15 min employing a flow rate of 1 mL per minute and could accurately identify 25 compounds, including several isorhamnetin derivatives and phenolic acids, present in the peel and pulps of this Chilean variety for the first time. The compounds were monitored using a wavelength range of 210–800 nm. The native small Chilean pear showed the highest antioxidant activity measured as the bleaching of the DPPH radical, the ferric reducing antioxidant power and superoxide anion scavenging activity (8.61 ± 0.65 μg/mL, 712.63 ± 12.12 micromols trolox equivalents (μmol/TE)/100 g FW, and 82.89% ± 2.52% at 100 μg/mL, respectively).
Highlights
Consumers today are seeking organic natural foodstuffs in order to have a better diet, and this has led to an increase in the daily intake of fruit
The order of the antioxidant activity measured by the bleaching of the DPPH radical and extracts were processed by solid phase extraction
The peel of the small Easter Pear peel presented the higher antioxidant activity measured by the bleaching of the radical DPPH, the ferric reducing antioxidant power (FRAP) and the superoxide anion scavenging activity (SA) assays
Summary
Consumers today are seeking organic natural foodstuffs in order to have a better diet, and this has led to an increase in the daily intake of fruit. The reported compounds in pears comprise arbutin, chlorogenic catechin, quercetin, kaempferol, hydroxycinnamoylmalic and their appearance in theacid, world due to its widespread consumption and each variety shows acids a different derivatives, procyanidins and triterpenes. Since we were not this Chilean pear variety, and continuing our search for interesting polyphenols in native Chilean able to find HPLC-MS analysis nor phytochemical compounds reported from this Chilean pear plants [12,13,14,15,16] in the present work the polyphenolic fingerprints and phenolic content of edible pears variety, and continuing our search for interesting polyphenols in native Chilean plants [12,13,14,15,16] in the −1 formic acid (solvent B) with a flow rate of 1.0 mL·min
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