Antioxidant Capacity and Bioactive Ingredients of Asian Pear

Abstract

The combinations of soluble sugars, organic acids, and volatile organic compounds (VOCs) are crucial for how food is perceived and accepted. In order to evaluate the volatile organic compounds (VOCs) in Asian pears (Pyrus pyrifolia), headspace solid-phase microextraction (HS-SPME) was combined with gas chromatography-mass spectrometry (GC-MS) in this study. Among the 19 aroma compounds identified in the study conducted with a PDMS fiber, acetaldehyde and ethanol were found to be the most abundant. In addition, two more significant organic acids found in Asian pears were found to be malic acid (46.89 mg/100 g) and tartaric acid (45.08 mg/100 g). Glucose (84.70 mg/100 g) and sorbitol (65.75 mg/100 g) were identified in significant concentrations among the soluble sugars that directly affect fruit quality. LC-MS was used to investigate the phenolic content of Asian pears, and important phenolic compounds such as quinic acid (19227 g/L), chlorogenic acid (8445 g/L), procyanidin B2 (3146 g/L), liquiritin (435.1 g/L), and benzoic acid (363.1 g/L) were found.

Keywords

• Asian pear
• Organic acids
• Phenolic compounds
• Antioxidant capacity
• Volatile compounds

Asya Armutunun Antioksidan Kapasitesi ve Biyoaktif İçerikleri

Abstract

Suda çözünen şekerler, organik asitler ve uçucu organik bileşenlerin kombinasyonları, gıdanın algılanma ve kabul edilme süreçlerinde kritik bir rol oynamaktadır. Bu çalışmada, Asya armutları (Pyrus pyrifolia) üzerindeki uçucu organik bileşenleri değerlendirmek amacıyla headspace katı faz mikroekstraksiyonu (HS-SPME) yöntemi, gaz kromatografisi-kütle spektrometresi (GC-MS) ile birleştirilmiştir. PDMS fiber kullanılarak gerçekleştirilen çalışma sonucunda belirlenen 19 aroma bileşiği içinde, asetaldehit ve etanol en baskın bileşenler olarak saptanmıştır. Asya armutlarında belirlenen iki önemli organik asidin malik asit (46.89 mg/100 g) ve tartarik asit (45.08 mg/100 g) olduğu gözlemlenmiştir. Meyve kalitesini doğrudan etkileyen çözünür şekerler arasında ise glukoz (84.70 mg/100 g) ve sorbitol (65.75 mg/100 g) önemli konsantrasyonlarda tespit edilmiştir. Asya armutlarının fenolik içeriğini belirlemek için LC-MS kullanılmış ve kuinik asit (19227 g/L), klorojenik asit (8445 g/L), prosiyanidin B2 (3146 g/L), likiritin (435.1 g/L) ve benzoik asit (363.1 g/L) gibi önemli fenolik bileşenlere rastlanmıştır.

Keywords

• Asya armudu
• Organik asitler
• Fenolik bileşikler
• Antioksidan kapasite
• Uçucu bileşikler

References

1. Apak R., Güçlü K., Demirata B., Özyürek M., Çelik SE., Bektaşoğlu B., Berker KI., Özyurt D. Comparative evaluation of various total antioxidant capacity assays applied to phenolic compounds with the CUPRAC assay. Molecules 2007; 12(7): 1496-1547.
2. Arzani K., Khoshghalb H., Malakouti MJ., Barzegar M. Postharvest fruit physicochemical changes and properties of Asian (Pyrus serotina Rehd.) and European (Pyrus communis L.) pear cultivars. Horticulture Environment and Biotechnology 2008; 49(1): 244-252.
3. Bursal E., Köksal E., Gülçin İ., Bilsel G., Gören AC. Antioxidant activity and polyphenol content of cherry stem (Cerasus avium L.) determined by LC–MS/MS. Food Research International 2013; 51(1): 66-74.
4. Chen Y., Yin H., Wu X., Shi X., Qi K., Zhang, S. Comparative analysis of the volatile organic compounds in mature fruits of 12 Occidental pear (Pyrus communis L.) cultivars. Scientia Horticulturae 2018; 240: 239-248.
5. Cui T., Nakamura K., Ma L., Li JZ., Kayahara, H. Analyses of arbutin and chlorogenic acid, the major phenolic constituents in oriental pear. Journal of Agricultural and Food Chemistry 2005; 53(10): 3882-3887.
6. Duan M., Yi H., Yang L., Wu Z., Wang J. Sugar and acid compositions and their contents in different Pyrus pyrifolia varieties. Journal of Southern Agriculture 2020; 51(9): 2236-2244.
7. Durán-Soria S., Pott D.M., Osorio S., Vallarino JG. Sugar signaling during fruit ripening. Frontiers in Plant Science 2020; 11: 564917.
8. Fogliano V., Verde V., Randazzo, G., Ritieni A. Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. Journal of Agricultural and Food Chemistry 1999; 47(3): 1035-1040.

9. Gao S., Zhou C., Hou L., Xu K., Zhang Y., Wang X., Li J., Liu K., Xia Q. Narcissin induces developmental toxicity and cardiotoxicity in zebrafish embryos via Nrf2/HO‐1 and calcium signaling pathways. Journal of Applied Toxicology 2023; 44: 344-354.
10. Goliáš J., Balík J., Létal J. Identification of volatiles formed in Asian pear cultivars subjected to short-term storage using multinomial logistic regression. Journal of Food Composition and Analysis 2021; 97: 103793.
11. Gülcin I. Antioxidant activity of food constituents: an overview. Archives of Toxicology 2012; 86: 345-391.
12. Jeong DE., Cho JY., Lee YG., Jeong HY., Lee HJ., Moon JH. Isolation of five proanthocyanidins from pear (Pyrus pyrifolia Nakai) fruit peels. Food Science and Biotechnology 2017; 26: 1209-1215.
13. Jiang GH., Lee KC., Ameer K., Eun JB. Comparison of freeze-drying and hot air-drying on Asian pear (Pyrus pyrifolia Nakai ‘Niitaka’) powder: changes in bioaccessibility, antioxidant activity, and bioactive and volatile compounds. Journal of Food Science and Technology 2019; 56: 2836-2844.
14. Jiang GH., Nam SH., Yim SH., Kim YM., Gwak HJ., Eun JB. Changes in total phenolic and flavonoid content and antioxidative activities during production of juice concentrate from Asian pears (Pyrus pyrifolia Nakai). Food Science and Biotechnology 2016; 25: 47-51.
15. Jiang GH., Nam SH., Eun JB. Effects of peeling, drying temperature, and sodium metabisulfite treatment on physicochemical characteristics and antioxidant activities of Asian pear powders. Journal of Food Processing and Preservation 2018; 42(2): 13526.
16. Jiang S., Li S., Luo J., Wang X., Shi C. QTL mapping and transcriptome analysis of sugar content during fruit ripening of Pyrus pyrifolia. Frontiers in Plant Science 2023; 14: 1137104.
17. Kayacan S., Sagdic O., Doymaz I., Karasu S. The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear. Journal of Food Processing and Preservation 2022; 46(7): 16682.
18. Kim AN., Lee KY., Rahman MS., Kim HJ., Kerr WL., Choi SG. Thermal treatment of apple puree under oxygen-free condition: Effect on phenolic compounds, ascorbic acid, antioxidant activities, color, and enzyme activities. Food Bioscience 2021; 39: 100802.
19. Kolniak-Ostek J., Kłopotowska D., Rutkowski KP., Skorupińska A., Kruczyńska DE. Bioactive compounds and health-promoting properties of pear (Pyrus communis L.) fruits. Molecules 2020; 25(19): 4444.
20. Kou X., Jiang B., Zhang Y., Wang J., Xue Z. The regulation of sugar metabolism in Huangguan pears (Pyrus pyrifolia Nakai) with edible coatings of calcium or Pullulan during cold storage. Horticultural Science and Technology 2016; 34(6): 889-911.
21. Lara I., Mio RM., Fuentes T., Sayez G., Graell J., Lopez ML. Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions. Postharvest Biology and Technology 2003; 29: 29–39.
22. Lee KH., Cho JY., Lee HJ., Park KY., Ma YK., Lee SH., Cho JA., Kim WS., Park KH., Moon JH. Isolation and identification of phenolic compounds from an Asian pear (Pyrus pyrifolia Nakai) fruit peel. Food Science and Biotechnology 2011; 20: 1539-1545.
23. Lee SH., Cho JY., Jeong HY., Jeong DE., Kim D., Cho SY., Kim WS., Moon JH. Comparison of bioactive compound contents and in vitro and ex vivo antioxidative activities between peel and flesh of pear (Pyrus pyrifolia Nakai). Food Science and Biotechnology 2015; 24: 207-216.
24. Leyla E. Bioactive components, antioxidant capacity, and antimicrobial activity of Berberis crataegina fruit Pharmacological Research - Natural Products 2024; 2: 100020.
25. Ma JN., Wang SL., Zhang K., Wu ZG., Hattori M., Chen GL., Ma CM. Chemical components and antioxidant activity of the peels of commercial apple‐shaped pear (fruit of Pyrus pyrifolia cv. pingguoli). Journal of Food Science 2012; 77(10): C1097-C1102.
26. Ma B., Chen J., Zheng H., Fang T., Ogutu C., Li S., Han Y., Wu B. Comparative assessment of sugar and malic acid composition in cultivated and wild apples. Food Chemistry 2015; 172: 86-91.
27. Makhlouf-Gafsi I., Krichen F., Mansour RB., Mokni A., Sila A., Bougatef A., Blecker C., Attia H., Besbes S. Ultrafiltration and thermal processing effects on Maillard reaction products and biological properties of date palm sap syrups (Phoenix dactylifera L.). Food Chemistry 2018; 256: 397-404.
28. Omerovic M., Müştak HK., Kaya İB. Escherichia coli Patotiplerinin Virülens Faktörleri. Etlik Veteriner Mikrobiyoloji Dergisi 2017, 28(1), 1-6.
29. Pilando L.S., Wrolstad, R.E. Compositional profiles of fruit juice concentrates and sweeteners. Food Chemistry 1992; 44(1): 19-27.
30. Ramchoun M., Alem C., Ghafoor K., Ennassir J., Zegzouti YF. Functional composition and antioxidant activities of eight Moroccan date fruit varieties (Phoenix dactylifera L.). Journal of the Saudi Society of Agricultural Sciences 2017; 16(3): 257-264.
31. Sadighara P., Mohajer A., Aghaee EM., Zirak MR. Exposure to acetaldehyde through food; a carcinogenic agent. Journal of Food Safety and Hygiene 2020; 6(2): 109-111.
32. Schwab W., Davidovich‐Rikanati R., Lewinsohn E. Biosynthesis of plant‐derived flavor compounds. The Plant Journal 2008; 54(4): 712-732.
33. Seymour GB., Taylor JE., Tucker GA. Biochemistry of fruit ripening. 1st ed. Springer Science and Business Media; 2012.
34. Sha S., Li J., Wu J., Zhang S. Characteristics of organic acids in the fruit of different pear species. African Journal of Agricultural Research 2011; 6(10): 2403-2410.
35. Silva CL., Câmara JS. Profiling of Volatiles in the Leaves of Lamiaceae Species Based on Headspace Solid Phase Microextraction and Mass Spectrometry. Food Research International 2013; 51(1): 378–387.
36. Tsegay ZT. Total titratable acidity and organic acids of wines produced from cactus pear (Opuntia‐ficus‐indica) fruit and Lantana camara (L. Camara) fruit blended fermentation process employed response surface optimization. Food Science & Nutrition 2020; 8(8): 4449-4462.
37. Wang C., Zhang W., Li H., Mao J., Guo C., Ding R., Wang Y., Fang L., Chen Z., Yang G. Analysis of volatile compounds in pears by HS-SPME-GC×GC-TOFMS. Molecules 2019; 24(9): 1795.
38. Wu J., Fan J., Li Q., Jia L., Xu L., Wu X., Wang Z., Li H., Qi K., Qiao X., Zhang S. Variation of organic acids in mature fruits of 193 pear (Pyrus spp.) cultivars. Journal of Food Composition and Analysis 2022; 109: 104483.
39. Wu B., Quilot B., Kervella J., Génard M., Li S. Analysis of genotypic variation of sugar and acid contents in peaches and nectarines through the principle component analysis.Euphytica 2003; 132: 375-384.
40. Yavuz M., Pırlak L. Phenological and Pomological Characteristics of Some Asian Pear Cultivars in Ereğli-Konya. Selcuk Journal of Agriculture and Food Sciences 2018; 32(3): 449-453.
41. Yen GC., Chen HY. Antioxidant Activity of Various Tea Extracts in Relation to Their Antimutagenicity. Journal of Agricultural and Food Chemistry 1995; 43(1): 27-32. Yim SH., Nam SH. Physiochemical, nutritional and functional characterization of 10 different pear cultivars (Pyrus spp.). Journal of Applied Botany and Food Quality 2016; 89.
42. Zhai KF., Duan H., Cui CY., Cao YY., Si JL., Yang HJ., Wang YC., Cao WG., Gao GZ., Wei ZJ. Liquiritin from Glycyrrhiza uralensis attenuating rheumatoid arthritis via reducing inflammation, suppressing angiogenesis, and inhibiting MAPK signaling pathway. Journal of Agricultural and Food Chemistry 2019; 67(10): 2856-2864.
43. Zhang X., Lee FZ., Eun JB. Changes of phenolic compounds and pectin in Asian pear fruit during growth. Korean Journal of Food Science and Technology 2007; 39(1): 7-13.
44. Zhang XD., Allan AC., Chen XQ., Fan L., Chen LM., Shu Q., Su J., Li KZ. Coloration, anthocyanin profile and metal element content of Yunnan Red Pear (Pyrus pyrifolia). Horticultural Science 2012; 39(4): 164-171.
45. Zhang X., Koo J., Eun, JB. Antioxidant activities of methanol extracts and phenolic compounds in Asian pear at different stages of maturity. Food Science and Biotechnology 2006; 15(1): 44-50.
46. Zheng P., Zhang M., Fang X., Tang L., Wang Z., Shi F. Analysis of the fruit quality of pear (Pyrus spp.) using widely targeted metabolomics. Foods 2022; 11(10): 1440.