Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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)
  • Published : 2006.02.28
Download PDF
⟨ Previous Next ⟩

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

References

  1. NAQS. 2003 Local cultivation trend of main crops. Available from: http://www.naqs.go.kr. Accessed July 12, 2004
  2. Cho HM. The perspectives of pear industry for 21C in Korea. Korean J. Hort. Sci. Technol. 18: 444-452 (2000)
  3. Noh WS, Heo SH. Health Supplement Food and Functional Food. Hyoil Co. Seoul, Korea. pp. 317-335 (2000)
  4. Choi YM, Ku JB, Chang HB, Lee J. Antioxidant activities and total phenolics of ethanol extracts from several edible mushrooms produced in Korea. Food Sci. Biotechnol. 14: 700-703 (2005)
  5. Jimenez-Escrig A, Rincon M, Pulido R, Saura-Calixto F. Guava fruit (Psidium guajava L.) as a new source of antioxidant dietary fiber. J. Agric. Food Chem. 49: 5489-5493 (2001) https://doi.org/10.1021/jf010147p
  6. Meyer AS, Donovan JL, Pearson DA, Waterhouse AW, Franke EN. Fruit hydroxycinnamic acids inhibit human low-density lipoprotein oxidation in vitro. J. Agric. Food Chem. 46: 1783-1787 (1998) https://doi.org/10.1021/jf9708960
  7. Marina Heinonen I, Lehtonen PJ, Hopia AI. Antioxidant activity of berry and fruit wines and liquors. J. Agric. Food Chem. 46: 25-31 (1998) https://doi.org/10.1021/jf970489o
  8. Leontowicz M, Gorinstein S, Leontowcz H, Drzeminski R, Lofek A, Katrich E, Ciz M, Martin-Belloso O, soliva-Fortuny R, Haruenkit R, Trakhtenberg S. Apple and pear peel and pulp and their influence on plasma lipids and antioxidant potentials in rats fed cholesterol-containing diets. J. Agric. Food Chem. 51: 5780-5785 (2003) https://doi.org/10.1021/jf030137j
  9. Zheng W, Wang SY. Oxygen radical absorbing capacity of phenolics in blueberries, cranberries, chokeberries, and lingonberries. J. Agric. Food Chem. 51: 502-509 (2003) https://doi.org/10.1021/jf020728u
  10. Blankenship SM, Richardson DG Changes in phenolic acids and internal ethylene during long-term cold storage of pears. J. Am. Soc. Hort. Sci. 110: 336-339 (1985)
  11. Park YS. Carbon dioxide-induced flesh browning development as related to phenolic metabolism in 'Niitaka' pear during storage. J. Korean Soc. Hort. Sci. 40: 567-570 (1999)
  12. Seo JH, Hwnag YS, Chun JP, Lee JC. Changes of phenolic cmpounds and occurrence of skin browning and characterization of partially purified polyphenol oxidases in oriental pear fruits. J. Korean Soc. Hort. Sci. 42: 184-188 (2001)
  13. Oleszek W, Amiot MJ, Aubert SY. Identification of some phenolics in pear fruit. J. Agric. Food Chem. 42: 1261-1265 (1994) https://doi.org/10.1021/jf00042a002
  14. Zhang Y, Choi HJ, Han HS, Park JH, Kim S, Bae JH, Kim HK, Choi C. Polyphenolic compounds from pear and their biological activities. Food Sci. Biotechnol. 12: 262-267 (2003)
  15. An BJ, Lee JT, Kwak JH, Park JM, Lee JY, Son JH, Bae JH, Choi C. Biological activity of polyphenol group fraction from Korean pear peel. J. Korean Soc. Appl. Biol. Chem. 47: 92-95 (2004)
  16. Jung GT, Ju IO, Ryu J, Choi JS, Choi YG. Chemical components and physiological activities of thinned apple, pear and peach. Korean J. Food Preserv. 9: 391-395 (2002)
  17. A.O.A.C. Official methods of analysis. 13th ed., Method 9-098-100. Association of official analytical chemists. Washington. DC, USA (1980)
  18. Andrade PB, Carvalho ARF, Seabra RM, Ferreira MA. A previous study of phenolic profiles of quince, pear, and apple purees by HPLC diode array detection for the evaluation of quince puree genuineness. J. Agric. Food Chem. 46: 968-972 (1998) https://doi.org/10.1021/jf970571j
  19. Abe N, Nemoto A, Tsuchiya Y, Hojo H, Hirota A. Studies of the 1,I-diphenyl-2-picryhydrazyl radical scavenging mechanism for a 2-pyrone compound. Biosci. Biotech. Biochem. 64: 306-333 (2000) https://doi.org/10.1271/bbb.64.306
  20. Larrauri JA, Ruperez P, Saura-Calixto F. Pineapple shell as a source of dietary fiber with associated polyphenols. J. Agric. Food Chem. 45: 4028-4031 (1997) https://doi.org/10.1021/jf970450j
  21. Kim JH. Studies on the fractors of skin browning during storage and its control method in Imamura-aki pear (Pyrus serotina Rehder). J. Korean Soc. Hort. Sci. 16: 1-25 (1975)
  22. Wildinson BG. Physiological disorders of fruit after harvesting. YoU, pp.537-553. In: The biochemistry offruit and products, A.C. Hulme, (ed). Academic Press. 537-553 (1970) in J. Korean Soc. Hort. Sci. 16(1): 1-25 (1975)
  23. Kim SB. Studies on the pathogenic fungus, chemical control and resistance of apple rot disease caused by Botryosphaeria dothidea. PhD thesis, Wonkwang University, Iksan, Korea (1988)
  24. Ryugo K. Seasonal trends of titratable acids, tannins and polyphenolic compounds, and cell wall constituents in oriental pear fruit (Pyrus serafina, Rehd). J. Agric. Food Chem. 17: 43-47 (1969) https://doi.org/10.1021/jf60161a001
  25. Machida Y. Studies on texture of pear fruit. J. Texture of canned Bartlett pears processed from raw materials obtained from different region. Part 2. Cell-wall substances of parenchyma cells. Report of Hiratzuka Hort. Exp. Sta. A-4: 107-124 (1965) in J. Korean Soc. Hort. Sci. 16: 1-25 (1975)
  26. Kang HK, Yoo YK, Lee SK. Effects of prestorage heat treatment on changes of phenolic compound contents and incidence of skin blackening in 'Niitaka' pear fruits during cold storage. J. Korean Soc. Hort. Sci. 44: 197-200 (2003)
  27. Sannomaru YK, Katayama O, Kashimura YK, Kaneko KY. Changes in polyphenol content and polyphenoloxidase activity of apple fruits during ripening process. J. Japan. Soc. Food Sci. Technol. 45: 37-43 (1998)
  28. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 47: 3954-3962 (1999) https://doi.org/10.1021/jf990146l
  29. Satue-Gracia Mt, Heinonen M, Frankel EN. Anthocyanins as antioxidants on human low-density lipoprotein and lecithin-liposome systems. J. Agric. Food Chem. 45: 3362-3367 (1997) https://doi.org/10.1021/jf970234a
  30. Larrauri JA, Goni I, Martin-Carron N, Ruperez P, Saura-Calixto F. Measurement of health-promoting properties in fruit dietary fibres: Antioxidant capacity, fermentability and glucose retardation index. J. Sci. Food Agric. 71: 515-519 (1996) https://doi.org/10.1002/(SICI)1097-0010(199608)71:4<515::AID-JSFA611>3.0.CO;2-Y
  31. Nakatani N, Kayano SI, Kikuzki H, Sumino K, Katagiri K, Mitani T. Identification, quantitative determination and antioxidative activities of chlorogenic acid isomers in prune (Prunus domestica L.). J. Agric. Food Chem. 48: 5512-5516 (2000) https://doi.org/10.1021/jf000422s
  32. Chen JH, Ho CT. Antioxidant activities of caffeic acid and its related hydroxycinnamic acid compounds. J. Agric. Food Chem. 45: 2347-2378 (1997)
  33. Rice-Evans CA, Miller NJ, Paganga G Antioxidant properties of phenolic compounds. Trends Plant Sci. 2: 152-159 (1997) https://doi.org/10.1016/S1360-1385(97)01018-2
  34. Morishita H, Kido R. Antioxidant activities of ch1orogenic acids. Assoc. Sci. Int. Cafe. Colloq. 119-124 (1995) in J. Agric. Food Chem. 48: 5512-5516 (2000) https://doi.org/10.1021/jf000422s
  35. Nakauweski KK. Pholypheno1 compounds of fruits. Korea Patent 10-0,305,116 (2001)
  36. Ioku K, Terao J, Nakatani N. Antioxidative activity of arbutin in a solution and liposomal suspension. Biosci. Biotechnol. Biochem. 56: 1658-1659 (1992) https://doi.org/10.1271/bbb.56.1658
  37. Hisatomi E, Matsui M, Kobayashi A, Kubota K. Antioxidative activity in the pericarp and seed of Japanese pepper (Xanthoxylum piperitum DC). J. Agric. Food Chem. 48: 4924-4928 (2000) https://doi.org/10.1021/jf000252j
  38. Sanchez ACe;, Gil-Izquierdo A, Gil M. Comparative study of six pear cultivars in terms of their phenolic and vitamin C contents and antioxidant capacity. J. Sci. Food Agric. 83: 995-1003 (2003) https://doi.org/10.1002/jsfa.1436