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International Journal of Food Properties Volume 18, 2015 - Issue 3
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Original Articles

Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.)

Ahmet ÖztürkDepartment of Horticulture, Faculty of Agriculture, University of Ondokuz Mayıs, Samsun, TurkeyCorrespondence[email protected]
,
Leyla DemirsoyDepartment of Horticulture, Faculty of Agriculture, University of Ondokuz Mayıs, Samsun, Turkey
,
Hüsnü DemirsoyDepartment of Horticulture, Faculty of Agriculture, University of Ondokuz Mayıs, Samsun, Turkey
,
Adem AsanDepartment of Chemistry, Faculty of Science, University of Ondokuz Mayıs, Samsun, Turkey
&
Osman GülDepartment of Food Technology, Vocational High School of Yeşilyurt, University of Ondokuz Mayıs, Samsun, Turkey
Pages 536-546 | Received 01 Apr 2013, Accepted 14 Aug 2013, Published online: 21 Dec 2014

Citations (27)

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Agata Konarska. (2015) Characteristics of Fruit (Prunus domestica L.) Skin: Structure and Antioxidant Content. International Journal of Food Properties 18:11, pages 2487-2499.
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Articles from other publishers (26)

Rajat Chandel, Vikas Kumar, Ramandeep Kaur, Satish Kumar, Ankit Kumar, Dharminder Kumar & Swati Kapoor. (2023) Bioactive compounds, health benefits and valorization of Pyrus pyrifolia (sand pear): a review . Nutrition & Food Science 53:7, pages 1061-1080.
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Vadim Lebedev. (2023) Impact of Intron and Retransformation on Transgene Expression in Leaf and Fruit Tissues of Field-Grown Pear Trees. International Journal of Molecular Sciences 24:16, pages 12883.
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Siluana Katia Tischer Seraglio, Belkis Sarahí Hernández-Velásquez, Moira Elizabeth Osses-Millar, Bárbara Yolanda Malverde-Muñoz, María Estuardo Guerra-Valle, Constanza Pavez-Guajardo & Jorge Moreno. (2023) Processing of Enriched Pear Slices with Blueberry Juice: Phenolics, Antioxidant, and Color Characteristics. Antioxidants 12:7, pages 1408.
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Giovanna Piluzza, Giuseppe Campesi, Guy D’hallewin, Maria Giovanna Molinu, Giovanni Antonio Re, Federico Sanna & Leonardo Sulas. (2023) Antioxidants in Fruit Fractions of Mediterranean Ancient Pear Cultivars. Molecules 28:8, pages 3559.
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Xukai Hou, Wenjun Liu, Weifang Zuo, Rui Zhang, Qi Zou, Susu Zhang, Yansong Zhu, Zhuoxin Mei, Nan Wang, Jingli Wei, Zongying Zhang & Xuesen Chen. (2022) Analysis of enzymes and phenolic metabolites which affecting the anti-browning property of ‘Shannongsu’ pear. LWT 168, pages 113919.
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Hồng Xuân Nguyễn, Thị Tuyết Nhung Đỗ, Thị Kiều Tiên Đoàn, Chí Linh Trần, Chí Đúng Phạm, Thị Mỹ Dung Nguyễn, Thị Phương Anh Lê, Thị Thanh Ngân Huỳnh, Thị Ngọc Diễm Nguyễn, Lan Duy Hứa, Như Kính Trần, Phước Nhi Chiêu, Thị Kim Xuyến Lê, Thị Bảo Xuyên Nguyễn & Công Hà Nguyễn. (2022) Ảnh hưởng của quá trình xử lý nhiệt đến hàm lượng polyphenol, flavonoid, vitamin C, acid gallic và khả năng chống oxy hóa của dịch ép nước dâu Hạ Châu (Baccaurea ramiflora Lour.). Can Tho University Journal of Science 58:Natural Sciences, pages 38-47.
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Ahsan Hameed, Ziyao Liu, Hanjing Wu, Biming Zhong, Michal Ciborowski & Hafiz Ansar Rasul Suleria. (2022) A Comparative and Comprehensive Characterization of Polyphenols of Selected Fruits from the Rosaceae Family. Metabolites 12:3, pages 271.
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Orhan KARAKAYA & Mehmet Fikret BALTA. (2021) ‘Eşme’ Ayva Çeşidinin Farklı Meyve Kısımlarının Biyoaktif İçerikleriBioactive Contents of Different Fruit Parts of ‘Eşme’ Quince Cultivar. Uluslararası Tarım ve Yaban Hayatı Bilimleri Dergisi 7:3, pages 344-352.
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Sung-Yong Hong, Ephraim Lansky, Sam-Sog Kang & Mihi Yang. (2021) A review of pears (Pyrus spp.), ancient functional food for modern times. BMC Complementary Medicine and Therapies 21:1.
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Aleksandra Savić, Ana Alimpić Aradski, Jelena Živković, Katarina Šavikin, Snežana Jarić, Petar Marin & Sonja Duletić-Laušević. (2021) Phenolic Composition, and Antioxidant and Antineurodegenerative Potential of Methanolic Extracts of Fruit Peel and Flesh of Pear Varieties from Serbia. Polish Journal of Food and Nutrition Sciences, pages 225-236.
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Xiaoqian Wang, Chunyan Liu, Qiang Wang, Chang Liu, Huili Sun, Maojun Zhang, Deguo Lyu & Guodong Du. (2021) A comparative study on antioxidant, anti‐inflammatory, antimicrobial activities and chemical composition of Pyrus ussuriensis cultivars from northeastern China. Horticulture, Environment, and Biotechnology 62:3, pages 477-491.
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Liege A. Pascoalino, Filipa S. Reis, Miguel A. Prieto, João C. M. Barreira, Isabel C. F. R. Ferreira & Lillian Barros. (2021) Valorization of Bio-Residues from the Processing of Main Portuguese Fruit Crops: From Discarded Waste to Health Promoting Compounds. Molecules 26:9, pages 2624.
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Mauro Commisso, Martino Bianconi, Stefania Poletti, Stefano Negri, Francesca Munari, Stefania Ceoldo & Flavia Guzzo. (2021) Metabolomic Profiling and Antioxidant Activity of Fruits Representing Diverse Apple and Pear Cultivars. Biology 10:5, pages 380.
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Huili Sun, Xiaoqian Wang, Xiaoyun Cao, Chang Liu, Siqi Liu, Deguo Lyu & Guodong Du. (2020) Chemical composition and biological activities of peels and flesh from ten pear cultivars (Pyrus ussuriensis). Journal of Food Measurement and Characterization 15:2, pages 1509-1522.
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D. Ceccarelli, L. Principio & E. Caboni. (2021) Qualitative and nutraceutical characterization of ancient Italian and commercial pear cultivars. Acta Horticulturae:1307, pages 457-462.
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Zening Wang, Colin J. Barrow, Frank R. Dunshea & Hafiz A. R. Suleria. (2021) A Comparative Investigation on Phenolic Composition, Characterization and Antioxidant Potentials of Five Different Australian Grown Pear Varieties. Antioxidants 10:2, pages 151.
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A. Lugaresi, A.L. Álvarez, P. Rodríguez, D. Cabrera & F. Ibáñez. (2021) Influence of rootstocks on nutritional composition of pear fruits. Acta Horticulturae:1303, pages 509-514.
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Orhan KARAKAYA, Muharrem YILMAZ, Serkan UZUN, Mehmet Fikret BALTA, Tarık YARILGAÇ & Fikri BALTA. (2020) Şebinkarahisar (Giresun) Yöresinde Yetiştirilen ‘‘Alişar’’ Armut Çeşidinin Biyoaktif Profili. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, pages 696-704.
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Levent Şen, Duygu Altiok & Elif Apaydin. (2020) Improved qualitative properties of pear pekmez by natural zeolite treatment during production process. Journal of Food Process Engineering 43:10.
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Joanna Kolniak-Ostek, Dagmara Kłopotowska, Krzysztof P. Rutkowski, Anna Skorupińska & Dorota E. Kruczyńska. (2020) Bioactive Compounds and Health-Promoting Properties of Pear (Pyrus communis L.) Fruits. Molecules 25:19, pages 4444.
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Vinda Maharani Patricia, Fauzia Ningrum Syaputri, Titian Daru Asmara Tugon & Athina Mardhatillah. (2020) Antioxidant Properties of Pyrus communis and Pyrus pyrifolia Peel Extracts. Borneo Journal of Pharmacy 3:2, pages 64-70.
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Tomasz Cebulak, Jan Oszmiański, Ireneusz Kapusta & Sabina Lachowicz. (2019) Effect of abiotic stress factors on polyphenolic content in the skin and flesh of pear by UPLC-PDA-Q/TOF-MS. European Food Research and Technology 245:12, pages 2715-2725.
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Adriana Dillenburg Meinhart, Fernanda Mateus Damin, Lucas Caldeirão, Milton de Jesus Filho, Letícia Cardoso da Silva, Lívia da Silva Constant, José Teixeira Filho, Roger Wagner & Helena Teixeira Godoy. (2019) Chlorogenic and caffeic acids in 64 fruits consumed in Brazil. Food Chemistry 286, pages 51-63.
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Elena Azzini, Giuseppe Maiani, Alessandra Durazzo, Maria Stella Foddai, Federica Intorre, Eugenia Venneria, Valentina Forte, Sabrina Lucchetti, Roberto Ambra, Gianni Pastore, Donato Domenico Silveri, Gianluca Maiani & Angela Polito. (2019) S. Giovanni Varieties ( Pyrus communis L.): Antioxidant Properties and Phytochemical Characteristics . Oxidative Medicine and Cellular Longevity 2019, pages 1-8.
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Marwa Brahem, Catherine M.G.C. Renard, Severin Eder, Mich?le Loonis, Rim Ouni, Messaoud Mars & Carine Le Bourvellec. (2017) Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars. Food Research International 95, pages 125-133.
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Joanna Kolniak-Ostek. (2016) Identification and quantification of polyphenolic compounds in ten pear cultivars by UPLC-PDA-Q/TOF-MS. Journal of Food Composition and Analysis 49, pages 65-77.
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