Phenolic compounds of Pyrus communis fruit methanol extract and evaluation of antioxidant activity

Abstract

Pear (Pyrus communis.) fruit is popular among consumers due to its high nutritive value, good taste and low caloric level. This study examined polyphenolic content, antioxidant activity and phenolic profile of methanol extract of Pyrus communis fruit. Extract were screened for possible antioxidant activities using free radical scavenging activity of DPPH, hydroxyl scavenging activity and reducing power assays. This extract contain high polyphenolic and flavonoids contents (172.5 ± 0.005 mg GAE/g dry extract and 5.34 ± 0.003mg QE/g dry extract) respectively. Similarly, this extract showed high antioxidant activity using DPPH, hydroxyl radical scavenging and reducing power with an IC50 value of 0.682 ± 0.022 mg/ml, 0.47 ± 0.06 mg/ml and 1.17 ± 0.029 mg/ml respectively. The phenolic profile in the methanolic extracts was investigated using Ultra high liquid chromatography (UPLC). Four different phenolic acids gallic acid, chlorogenic acid, hydroxybenzoic acid and protocatechuic acid have been identified. Some flavonoids have also been identified such as rutin and kaempherol derivative. In conclusion, the present study showed that Pyrus communis exhibited good antioxidant activity which is probably related to phenolics and flavonoids present in the extract.
 Keywords: Pyrus communis, phenolic compounds, flavonoids, antioxidant activity.