[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Phenolics And Flavonoids In Pears: Influence Of Processing Conditions

Shenbaga Priya, P. (2005) Phenolics And Flavonoids In Pears: Influence Of Processing Conditions. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (1MB)


This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Pear fruit (Bartlett var.) procured from Ooty, Tamil Nadu was analysed for moisture, total soluble solids, pH, acidity, reducing sugar and pectin. The fruit was found to be less acidic and low pectin type, with medium sweetness. Pears are reported to contain 10 to 15% sugar, including fructose, sorbitol, glucose and sucrose. The Bartlett var. of Pear was analyzed for total, free and bound phenolics by HPLC technique, using the standard phenolics procured from Sigma Chem. Co. USA. Peel and the pulp fractions were separately subjected to the analysis of phenolics.In fresh fruit Peel and pulp showed marked differences in the phenolic and flavonoid contents. Though gallic acid was predominant in the peel and pulp its content in pulp was relatively higher. Caffeic acid, catechin, coumaric, and kampferol were found in trace(s) or totally absent. Characteristically, the pulp predominated in chlorogenic acid. Whereas, the peel had striking feature of dominated contents of quercetin, kampferol,coumaric acid, catechin and caffeic acid. These differential contents of the phenolic /flavanoids between the peel and the pulp eventually define their differential capacities of “Antioxidant activities”.In ripe fruit Pulp had very high content of gallic acid and gentisic acid compared to peel. Results show that pear is characterized by the peel, rich in several phenolics including epicatechin and flavonols, with prominent degree of browning, ascribed to enzymatic oxidation of the phenolics. Accordingly, the consumption of unpeeled pears is recommended to maximize the dietary intake of antioxidant compounds. There are innate differences in the constitutional phenolics of the peel and pulp in unripe and ripe fruit. Processing the fruit into candy, juice and powder has resulted in differences in the integral phenolics, dependent on the factor of dilution of the parental fruit material and process conditions. The later however requires reiteration by more number of experiments. Antioxidant activity studied in terms of IC-50 and TRP values was high with the peel, followed by powder and less in other processed forms like juice and candy, including the fruit pulp.
Uncontrolled Keywords: Pear processing phenolic content flavonoids
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 18 Flavonoid Chemistry
600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Dec 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.res.in/id/eprint/363

Actions (login required)

View Item View Item