Basit Abdul, Mueed Abdul, Min Li, Mingxu Niu, Xin Gong, Shahzad Raheem, Yue Wen, Jia Tian, Shutian Tao
Sanya Institute, College of Horticulture, Nanjing Agricultural University, Nanjing, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China.
Food Chem X. 2024 Nov 27;24:102047. doi: 10.1016/j.fochx.2024.102047. eCollection 2024 Dec 30.
To make full use of young pear fruit thinned from the trees for optimal fruit load during cultivation, this study explored the nutritional diversity in young fruit of seventy-nine different pear varieties, focusing on their bioactive compounds. Our results showed significant variability in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity of pear varieties. The TPC values ranged from 0.317 ± 0.051 mg GAE/g to 0.0054 ± 0.021 mg GAE/g FW; the highest TPC value has been found in Lixian new bapan, mulberry pear, and red pear varieties, while the lowest value has found in yaqing, weining fragrant pear and apple pear varieties. Similarly, the TFC values demonstrated substantial differences, with Lijiang sesame pear (0.16 ± 0.01), Lixian new bapan (0.13 ± 0.04), and Xiangyuan (0.13 ± 0.02) pear exhibiting the highest flavonoid content. Antioxidant activity, assessed using the Ferric Reducing Antioxidant Power (FRAP) assay, varied significantly, indicating diverse phytochemical profiles across the varieties. HPLC analysis showed that the high value of bioactive compounds is chlorogenic acid (17.86 ± 4.5), arbutin (2.57 ± 0.3), Epicatechin (1.57 ± 0.27), rutin (0.04 ± 0.03) and ferulic acid (0.30 ± 0.04) found in the mulberry pear variety. Molecular docking studies revealed that chlorogenic acid, Epi-catechin, Rutin, and Ferulic acid showed strong affinity towards proteins such as Nrf2, NF-κB, and iNOS, suggesting potential health benefits. These findings provide valuable insights for breeders, nutritionists, and the food industry, emphasizing the importance of the nutritional quality of pear fruits, and their recycling utilization in the production practice.
为了在栽培过程中充分利用从树上疏果得到的幼龄梨果以实现最佳果实负载量，本研究探索了79个不同梨品种幼果中的营养多样性，重点关注其生物活性化合物。我们的结果表明，梨品种的总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性存在显著差异。TPC值范围为0.317±0.051毫克没食子酸当量/克至0.0054±0.021毫克没食子酸当量/克鲜重；在礼县新八盘、桑梨和红梨品种中发现了最高的TPC值，而在鸭梨、威宁香梨和苹果梨品种中发现了最低值。同样，TFC值也显示出显著差异，丽江芝麻梨（0.16±0.01）、礼县新八盘（0.13±0.04）和香源梨（0.13±0.02）的黄酮含量最高。使用铁离子还原抗氧化能力（FRAP）测定法评估的抗氧化活性差异显著，表明不同品种的植物化学特征各异。高效液相色谱分析表明，桑梨品种中生物活性化合物含量较高的是绿原酸（17.86±4.5）、熊果苷（2.57±0.3）、表儿茶素（1.57±0.27）、芦丁（0.04±0.03）和阿魏酸（0.30±0.04）。分子对接研究表明，绿原酸、表儿茶素、芦丁和阿魏酸对Nrf2、NF-κB和iNOS等蛋白质具有很强的亲和力，表明具有潜在的健康益处。这些发现为育种者、营养学家和食品行业提供了有价值的见解，强调了梨果实营养品质及其在生产实践中的回收利用的重要性。
