Antioxidant Capacity and Bioactive Ingredients of Asian Pear
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Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
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.
Açıklama
Anahtar Kelimeler
Volatile compounds, Phenolic compounds, Antioxidant capacity, Organic acids, Asian pear
Kaynak
Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi (Online)
WoS Q Değeri
Scopus Q Değeri
Cilt
7
Sayı
4
