Antioxidant Properties of Pyrus communis and Pyrus pyrifolia Peel Extracts
Open Access
- 21 May 2020
- journal article
- Published by Universitas Muhammadiyah Palangkaraya in Borneo Journal of Pharmacy
- Vol. 3 (2), 64-70
- https://doi.org/10.33084/bjop.v3i2.1337
Abstract
With the rise of global health awareness by embracing a healthy lifestyle and natural product consumption, the search for natural antioxidant sources has invited more research performed especially in fruits as a whole product or in its components, especially the ones that are usually discarded/not the mainly consumed component. Pyrus communis and Pyrus pyrifolia are two of the most popular species of pear fruits consumed in the world, and while there exist several studies about the antioxidant potential of its flesh, specific studies about the antioxidant properties of their peels are still lacking. To achieve an understanding of antioxidant properties of peel extract of P. communis and P. pyrifolia, several tests have been performed in controlled laboratory conditions to gauge phenolic and flavonoid contents through three different extraction measurements. This research has shown that peel extracts of both P. communis and P. pyrifolia contain natural antioxidants that are beneficial for health, with P. communis extracted with methanol having a higher concentration of antioxidant contents compared to P. pyrifolia.Keywords
This publication has 26 references indexed in Scilit:
- Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western NepalPlants, 2019
- Beneficial Role of Phytochemicals on Oxidative Stress and Age-Related DiseasesBioMed Research International, 2019
- The Role of Polyphenols in Human Health and Food Systems: A Mini-ReviewFrontiers in Nutrition, 2018
- Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant ExtractsPlants, 2017
- Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.)Food Chemistry, 2014
- Isolation and identification of phenolic compounds from an Asian pear (Pyrus pyrifolia Nakai) fruit peelFood Science and Biotechnology, 2011
- Hydroxycinnamoylmalic Acids and Their Methyl Esters from Pear (Pyrus pyrifolia Nakai) Fruit PeelJournal of Agricultural and Food Chemistry, 2011
- Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juicesFood & Function, 2010
- Phytochemical Screening and Antioxidant Activities of Some Selected Medicinal Plants Used for Malaria Therapy in Southwestern NigeriaTropical Journal of Pharmaceutical Research, 2008
- On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of major volatiles from pear fruit (Pyrus communis) and pear productsFood Chemistry, 2005