title: Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars.
abstract: The flesh and peel of 19 pear cultivars (8 Tunisian dessert cultivars, 8 European dessert cultivars and 3 French perry pear cultivars) were studied for their phenolic composition. Phenolic compounds were identified by HPLC/ESI-MS2and individually quantified by HPLC-DAD. Five classes of polyphenols were present: flavan-3-ols, phenolic acids, flavonols, anthocyanins and simple phenolics (hydroquinones). The total phenolic content ranged between 0.1g/kg Fresh Weight (FW) ('Conference' cultivar) and 8.6g/kg FW ('Plant De Blanc' cultivar) in the flesh and between 1.6g/kg FW ('William vert' cultivar) and 40.4g/kg FW ('Arbi Chiheb' cultivar) in the peel. Procyanidins, analyzed after thioacidolysis, were the main phenolic compounds in all pear cultivars either in the pulp or the peel, their constitutive units being essentially (-)-epicatechin. Tunisian dessert pears and French perry pears are richer in procyanidins with very high degree of polymerization (>100) for Tunisian pears. Peel procyanidins were less polymerized (from 4 to 20). Pear peel phenolic profile was more complex especially for Tunisian cultivars, with flavonols and in some cultivars anthocyanins.
authors.affiliation: UMR408 SQPOV "Sécurité et Qualité des Produits d'Origine Végétale", INRA, Avignon University, F-84000 Avignon, France. Electronic address: marwabrahem90@yahoo.fr.
authors.forename: Marwa
authors.initials: M
authors.lastname: Brahem
authors.affiliation: UMR408 SQPOV "Sécurité et Qualité des Produits d'Origine Végétale", INRA, Avignon University, F-84000 Avignon, France. Electronic address: catherine.renard@inra.fr.
authors.forename: Catherine M G C
authors.initials: CM
authors.lastname: Renard
authors.affiliation: UMR408 SQPOV "Sécurité et Qualité des Produits d'Origine Végétale", INRA, Avignon University, F-84000 Avignon, France. Electronic address: severin.eder@yahoo.de.
authors.forename: Severin
authors.initials: S
authors.lastname: Eder
authors.affiliation: UMR408 SQPOV "Sécurité et Qualité des Produits d'Origine Végétale", INRA, Avignon University, F-84000 Avignon, France. Electronic address: michele.loonis@inra.fr.
authors.forename: Michèle
authors.initials: M
authors.lastname: Loonis
authors.affiliation: UR Agrobiodiversity (UR13AGR05), Department of Horticultural Sciences, Higher Agronomic Institute, IRESA-University of Sousse, 4042 Chott-Mariem, Tunisia. Electronic address: rim.ouni2007@yahoo.fr.
authors.forename: Rim
authors.initials: R
authors.lastname: Ouni
authors.affiliation: UR Agrobiodiversity (UR13AGR05), Department of Horticultural Sciences, Higher Agronomic Institute, IRESA-University of Sousse, 4042 Chott-Mariem, Tunisia. Electronic address: mb.mars@yahoo.fr.
authors.forename: Messaoud
authors.initials: M
authors.lastname: Mars
authors.affiliation: UMR408 SQPOV "Sécurité et Qualité des Produits d'Origine Végétale", INRA, Avignon University, F-84000 Avignon, France. Electronic address: carine.le-bourvellec@inra.fr.
authors.forename: Carine
authors.initials: C
authors.lastname: Le Bourvellec
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D002392:Catechin / Q000032:analysis; D005060:Europe; D044948:Flavonols / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D006873:Hydroquinones / Q000032:analysis; D062385:Hydroxybenzoates / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis; D059808:Polyphenols / Q000032:analysis; D044945:Proanthocyanidins / Q000032:analysis; D031989:Pyrus / Q000737:chemistry*; D014416:Tunisia
chemical_list: D000872:Anthocyanins; D044948:Flavonols; D006873:Hydroquinones; D062385:Hydroxybenzoates; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D044945:Proanthocyanidins; D002392:Catechin; C017616:phenolic acid
keywords: Flesh; Peel; Polyphenols; Pyrus communis L.; Thioacidolysis