Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.)

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 19, 2008, Pages 9094-9101

  Lin, Long Ze ^a   Harnly, James M ^a  

^a BELTSVILLE HUMAN NUTRITION RESEARCH CENTER   (United States)

Author keywords

Flavonoids; Hydroxycinnamtes; LC DAD ESI MS; Pear skins; Polyphenol profile; Pyrus spp.; Varieties and cultivars

Indexed keywords

COUMARIC ACID; FLAVONOID; PHENOL DERIVATIVE;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ELECTROSPRAY MASS SPECTROMETRY; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEAR; SPECIES DIFFERENCE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COUMARIC ACIDS; FLAVONOIDS; FRUIT; PHENOLS; PYRUS; SPECIES SPECIFICITY; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

PYRUS; PYRUS PYRIFOLIA VAR. CULTA;

EID: 54349108941     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8013487     Document Type: Article

References (24)

1. Escarpa, A.; Gonzalez, C. An overview of analytical chemistry of phenolic compounds in foods. Crit. Rev. Anal. Chem. 2001, 31, 57-139.
2. Imeh, U.; Khokhar, S. Distribution of conjugated and free phenols in fruits: antioxidant activity and cultivar variations. J. Agric. Food Chem. 2002, 50, 6301-6306.
3. Chen, J. L.; Wu, J. H.; Wang, Q.; Deng, H.; Hu, X. S. Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage. J. Agric. Food Chem. 2006, 54, 8842-8847.
4. Chen, J.; Wang, Z.; Wu, J.; Wang, Q.; Hu, X. Chemical compositional characterization of eight pear cultivars grown in China. Food Chem. 2007, 104, 268-275.
5. Cui, T.; Nakamura, K.; Ma, L.; Li, J. Z.; Kayahara, H. Analyses of arbutin and chlorogenic acid, the major phenolic constituents in Oriental pear. J. Agric. Food Chem. 2005, 53, 3882-3887.
6. Robards, K.; Prenzler, P. D.; Tucker, G.; Swatsitang, P.; Glover, W. Phenolic compounds and their role in oxidative processes in fruits. Food Chem. 1999, 66, 401-436.
7. Robards, K. Strategies for the determination of bioactive phenols in plants, fruits and vegetables. J. Chromatogr. A 2003, 1000, 657-691.
8. Harborne, J. B.; Baxter, H. Pyrus spp. in "Species index". In The Handbook of Natural Flavonoids; Harborne, J. B.; Baxter, H., Eds.; John Wiley & Sons, Ltd.: New York, 1999; Vol. 1, p 874; Vol. 2, p 864.
9. Oleszek, W.; Amiot, M. J.; Aubert, S. Y. Identification of some phenolics in pear fruit. J. Agric. Food Chem. 1994, 42, 1261-1265.
10. Schieber, A.; Keller, P.; Carle, R. Identification of some phenolics in pear fruit. Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography. J.Chromatogr. A 2001, 910, 265-273.
11. Ferreira, D.; Guyot, S.; Marnet, N.; Delgadillo, I.; Renard, C. M.; Coimbra, M. A. Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying. J. Agric. Food Chem. 2002, 50, 4537-4544.
12. Es-Safi, N. E.; Guyot, S.; Ducrot, P. H. NMR, ESI/MS, and MALDI-TOF/MS analysis of pear juice polymeric proanthocyanidins with potent free radical scavenging activity. J. Agric. Food Chem. 2006, 54, 6969-6977.
13. Rychlinska, I.; Gudej, J. Flavonoid compounds from Pyrus communis L. flowers. Acta Pol. Pharm. 2002, 59, 53-56.
14. Carbonaro, M.; Mattera, M.; Nicoli, S.; Bergamo, P.; Cappelloni, M. Modulation of antioxidant compounds in organic vs conventional fruit (peach, Prunus persica L., and pear, Pyrus communis L.). J. Agric. Food Chem. 2002, 50, 5458-5462.
15. Thavarajah, P.; Low, N. H. Adulteration of apple with pear juice: emphasis on major carbohydrates, proline, and arbutin. J. Agric. Food Chem. 2006, 54, 4861-4867.
16. Mattila, P.; Hellström, J.; Törrönen, R. Phenolic acids in berries, fruits, and beverages. J. Agric. Food Chem. 2006, 54, 7193-7199.
17. Lin, L.-Z.; Harnly, J. A screening method for the identification of glycosylated flavonoids and other phenolic compounds using a standard analytical approach for all plant materials. J. Agric. Food Chem. 2007, 55, 1084-1096.
18. Cuyckens, F.; Cleays, M. Mass spectrometry in the structural analysis of flavonoids. J. Mass Spectrom. 2004, 39, 1-15.
19. Plumb, G. W.; Price, K. R.; Williamson, G. Antioxidant properties of flavonol glycosides from green beans. Redox Rep. 1999, 4, 123-127.
20. Lin, L.-Z.; Harnly, J. M.; Pastor-Corrales, M. S.; Luthria, D. L. The polyphonic profile of common bean (Phaseolus vulgaris L.). Food Chem. 107, 399-410.
21. Lin, L.-Z.; Lu, S.; Harnly, J. M. Detection and quantification of glycosylated flavonoid malonates in celery, Chinese celery and celery seed by LC-DAD-ESI/MS. J. Agric. Food Chem. 2007, 55, 1321-1326.
22. Svelikova, V.; Bennett, R. N.; Mellon, F. A.; Needs, P. W.; Piacente, S.; Kroon, P. A.; Bao, Y. Isolation, identification and stability of acylated derivatives of apigenin 7-O-glucoside from chamomile (Chamomilla recutita [L.] Rauschert. Phytochemistry 2004, 65, 2323-2332.
23. Mabry, T. J.; Markham, K. R.; Thomas, M. B. The ultraviolet spectra of flavones and flavonols. In The Systematic Identification of Flavonoids; Mabry, T. J.; Markham, K. R.; Thomas, M. B., Eds.; Springer-Verlag: New York, 1970; Chapters V and VI, pp 41-45 and 165-166.
24. (n). J. Agric. Food Chem. 2005, 53, 3821-3832.