Title: Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.) Authors
Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 1, 2008
Publication Date: October 8, 2008
Citation: Lin, L., Harnly, J.M. 2008. Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.). Journal of Agricultural and Food Chemistry. 56(19):9094-9101. Interpretive Summary: This paper presents detailed identification of the flavonoids and other phenolic compounds found in the skins of 16 different pears that are found in US food markets. More than 20 of these compounds are reported for the first time. Based on these phenolic profiles it is possible to group all the pears into 4 general categories. Each category possesses slightly different flavonoid and phenolic acid components. This information will be helpful in establishing the potential benefits of commonly consumed pears to human health.
Technical Abstract: A standardized profiling method based on liquid chromatography with diode array and electrospray ionization/mass spectrometric detection (LC-DAD-ESI/MS) was used to analyze the phenolic components of 16 pear skins (Pyrus spp., varieties and cultivars). More than 30 flavonoids and 13 hydroxycinnamates were identified. The main phenolic components were arbutin and chlorogenic acid. The remaining phenolic compounds varied widely and allowed the pears to be divided into 4 groups. Four of the Asian pears (group-1) contained the two major compounds and only trace quantities of the others. Yali pears (group-2) contained significant amounts of dicaffeoylquinic acids. Fragrant pears (group-3) contained significant quantities of quercetin glycosides and lesser quantities of isorhamnetin glycosides and the glycosides of luteolin, apigenin, and chrysoeriol. The remaining pears (group-4) contained significant quantities of isorhamnetin glycosides and their malonates and lesser quantities of the quercetin glycosides. Red D'Anjou and Seckel pears contained cyanidin 3-O-glucoside and red pears contained detectable kaempferol glycosides. More than 20 phenolic compounds are reported in pears for the first time.