Phenolic compounds and chromatographic profiles of pear skins (Pyrus spp.).
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 compounds in the skins of 16 pears (Pyrus spp.). Thirty-four flavonoids and 19 hydroxycinnamates were identified. The main phenolic compounds (based on peak area) in all of the pear skins were arbutin and chlorogenic acid. The remaining phenolics varied widely in area and allowed the pears to be divided into four groups. Group 1, composed of four Asian pears (Asian, Asian brown, Korean, and Korean Shinko), contained only trace quantities of the remaining phenolics. Yali pear (group 2) contained significant amounts of dicaffeoylquinic acids. Fragrant pear (group 3) contained significant quantities of quercetin glycosides and lesser quantities of isorhamnetin glycosides and the glycosides of luteolin, apigenin, and chrysoeriol. The remaining 10 pears (group 4) (Bartlett, Beurre, Bosc, Comice, D'Anjou, Forelle, Peckham, Red, Red D'Anjou, and Seckel) contained significant quantities of isorhamnetin glycosides and their malonates and lesser quantities of quercetin glycosides. Red D'Anjou, D'Anjou, and Seckel pears also contained cyanidin 3-O-glucoside. Thirty-two phenolic compounds are reported in pear skins for the first time.
Lin
Long-Ze
LZ
Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, U.S. Department of Agriculture, Beltsville, Maryland 20705-3000, USA. Longze.lin@ars.usda.gov
Harnly
James M
JM
D002851:Chromatography, High Pressure Liquid; D003373:Coumaric Acids / Q000032:analysis; D005419:Flavonoids / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D010636:Phenols / Q000032:analysis*; D031989:Pyrus / Q000737:chemistry*; D013045:Species Specificity; D021241:Spectrometry, Mass, Electrospray Ionization
D003373:Coumaric Acids; D005419:Flavonoids; D010636:Phenols