Chemical composition and in vitro antihyperglycemic potential of Kainth fruit (Pyrus pashia Buch.-Ham ex D. Don).

Om, Prakash and Bettadaiah, B. K. and Kudachikar, V. B. (2021) Chemical composition and in vitro antihyperglycemic potential of Kainth fruit (Pyrus pashia Buch.-Ham ex D. Don). Food Bioscience, 42. p. 101119.

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Abstract

The Kainth (Pyrus pashia Buch.-Ham. ex D. Don) fruit is an underutilized, variety of the Pyrus family. The fruit has a typical wild aroma, astringent taste and has not been explored for its flavor and chemical components, which are important for consumer acceptance and commercialization. Therefore, the composition of the fresh Kainth fruit pulp in terms of sugars, organic acids and volatile aroma compounds was investigated using the UPLC-ELSD, HPLC-PDA and GC-MS/MS, respectively. Fructose (7.29 g/100 g) and glucose (6.69 g/100 g) were the dominant sugars while glucuronic acid (85.4 mg/100 g) was the major organic acid in the fresh fruit. The bound phenolics showed a high in vitro antihyperglycemic potential when compared to acarbose and free phenolics. The major volatile compounds identified were esters (79.1% of total volatiles area) whereas in the dried fruit, volatile fatty acids (FA, 53.4%) were significant. The solid-phase microextraction analysis of the fresh fruit showed a dominance of lower molecular weight compounds such as esters (60.7%) and alkanes (12.1%), while the dried fruit had a predominance of aldehydes and alcohols. The odor activity value (OAV) and relative odor contribution (ROC) value were also calculated for the volatiles and the study suggested that Kainth has an aroma similar to citrus fruits: sweet and rose-like smell. This study showed the major volatile compounds, sugars and organic acids present in Kainth fruit. Further, the fruit or its dried powder could be used to develop food products with a unique flavor and potential health benefits.

Item Type:	Article
Uncontrolled Keywords:	Sugar Organic acid Tannin α-glucosidase inhibition Aroma volatiles
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 24 Fruits
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Jun 2021 05:58
Last Modified:	03 Jun 2021 05:58
URI:	http://ir.cftri.res.in/id/eprint/14878

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