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Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)

Yang Baoru; Laaksonen Oskar; Haikonen Tuuli; He Wenjia; Tian Ye

Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.)

Yang Baoru
Laaksonen Oskar
Haikonen Tuuli
He Wenjia
Tian Ye
Katso/Avaa
Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear (Pyrus communis L.) (2022).pdf (1.100Mb)
Lataukset: 

American Chemical Society
doi:10.1021/acs.jafc.2c00071
URI
https://pubs.acs.org/doi/10.1021/acs.jafc.2c00071
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Julkaisun pysyvä osoite on:
https://urn.fi/URN:NBN:fi-fe2022081154635
Tiivistelmä

The phenolic profiles and other major metabolites in juices made from fruits of 17 cultivars and selections of European pears were investigated using UHPLC-DAD-ESI-QTOF-MS and GC-FID, respectively. A total of 39 phenolic compounds were detected, including hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, procyanidins, flavonols, and arbutin. Among these compounds, 5-O-caffeoylquinic acid was the most predominant, accounting for 14–39% of total quantified phenolic contents (TPA) determined in this study. The variations were mainly cultivar dependent. The genetic background effect on the chemical compositions is complex, and breeding selections from the same parental cultivars varied dramatically in chemical compositions. Putative perry pears contained more 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, caffeoyl N-trytophan, caffeoylshikimic acid, coumaroylquinic acid isomer, syringic acid hexoside, procyanidin dimer B2, (+)-catechin, and malic acid, whereas putative dessert pears had higher esters, alcohols, and aldehydes. The results will be helpful in providing industry with phytochemical compositional information, assisting pear selections in commercial utilization.

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