Comparison of bioactive compound contents and in vitro and ex vivo antioxidative activities between peel and flesh of pear (Pyrus pyrifolia Nakai)

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• 作者：Sang-Hyun Lee (1)
  Jeong-Yong Cho (2)
  Hang Yeon Jeong (2)
  Da Eun Jeong (2)
  Duwoon Kim (2)
  Se-Young Cho (2)
  Wol-Soo Kim (1) (3)
  Jae-Hak Moon (1) (2)
  
  1. Korea Pear Research Organization ; Chonnam National University ; Gwangju ; 500-757 ; Korea
  2. Department of Food Science & Technology ; and Functional Food Research Center ; Chonnam National University ; Gwangju ; 500-757 ; Korea
  3. Department of Horticulture ; Chonnam National University ; Gwangju ; 500-757 ; Korea
  
• 关键词：Pyrus pyrifolia ; pear ; peel and flesh ; phenolics ; ascorbic acid ; antioxidant activity
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：February 2015
• 年：2015
• 卷：24
• 期：1
• 页码：207-216
• 全文大小：328 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

We compared chemical constituents and antioxidative activities between the flesh and peel of two Asian pears (Pyrus pyrifolia Nakai cv. Niitaka and Chuhwangbae). Total phenolic, flavonoid, and ascorbic acid contents in the peels were higher than those in the flesh. However, total tocopherol content between peels and flesh was not different. The peels exhibited higher free radical scavenging activities in the in vitro models of DPPH, ABTS+, nitrite radicals, and reducing capabilities than those of the flesh. Pear fruit extracts significantly prevented 3T3-L1 cells from undergoing H2O2-induced oxidation and the effect was higher by the peel extract than by the flesh extract. In addition, blood plasma of rats administered the peel extract showed higher antioxidative activity than that of rats administered the flesh extract. These results suggest that consumption of unpeeled Asian pear fruit may effectively increase antioxidant activity in the body.