Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.)

Food Chemistry

Volumn 152, Issue , 2014, Pages 531-538

  Li, Xia ^a   Wang, Tingting ^a   Zhou, Bin ^a   Gao, Wenyuan ^a   Cao, Jingguo ^b   Huang, Luqi ^c  

^a TIANJIN UNIVERSITY   (China)

^b TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (China)

^c INSTITUTE OF CHINESE MATERIA MEDICA   (China)

Author keywords

Anti inflammatory activity; Antioxidant activity; Chemical compounds; Correlation; Pear peel; Principal component analysis

Indexed keywords

ANTIOXIDANTS; CARBOXYLIC ACIDS; CHEMICAL COMPOUNDS; CORRELATION METHODS; FLAVONOIDS; PLANTS (BOTANY); PRINCIPAL COMPONENT ANALYSIS;

ANTI-INFLAMMATORIES; ANTI-INFLAMMATORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; CHEMICAL COMPONENT; CHEMICAL COMPOSITIONS; CHLOROGENIC ACIDS; OLEANOLIC ACIDS; TOTAL FLAVONOIDS;

FRUITS;

ARBUTIN; CATECHIN; CHLOROGENIC ACID; EPICATECHIN; FERULIC ACID; FLAVONOID; GALLIC ACID; OLEANOLIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; RUTOSIDE; TRITERPENE DERIVATIVE; URSOLIC ACID; VANILLIC ACID;

ANIMAL EXPERIMENT; ANIMAL MODEL; ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; CULTIVAR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOUSE; NONHUMAN; PEAR; PYRUS; QUANTITATIVE ANALYSIS;

ANTI-INFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; CHEMICAL COMPOUNDS; CORRELATION; PEAR PEEL; PRINCIPAL COMPONENT ANALYSIS;

ANIMALS; ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; EDEMA; FRUIT; HUMANS; MICE; PHENOLS; PLANT EXTRACTS; PYRUS;

EID: 84891598241     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.12.010     Document Type: Article

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