ISHS Acta Horticulturae 587: International Symposium on Asian Pears, Commemorating the 100th Anniversary of Nijisseiki Pear
ANTIOXIDATIVE ABILITY OF CELL WALL COMPONENTS IN ASIAN PEAR FLESH AGAINST ASCORBIC ACID OXIDATION |
| Author: | Y. Motomura |
| Keywords: | antioxidant, oriental pear, Pyrus serotina Rehd. var. culta, ascorbic acid, pectic substances, degree of esterification |
| Abstract:
Water-soluble and hot water-soluble pectic fractions, extracted from alcohol insoluble solid (AIS) of fruit flesh of eight cultivars of Asian pear, acted as antioxidants against ascorbic acid oxidation, while HCl-soluble pectic fractions showed no effect. The activity was higher in hot water-soluble fractions than water-soluble fractions. Pectins from apples and lemons demonstrated antioxidant activity, according to the concentration, and temperature. Pectins with a lower degree of esterification showed higher activity compared with those with a higher degree of esterification. These fractions showed antioxidant activity in linoleic acid oxidation. Free radical scavenging activity on DPPH was higher in hot water-soluble fractions than in water-soluble fractions. Oxidation of ascorbic acid by CuSO4 was prevented by the addition of the hot water soluble fraction. | |
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