Home > 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

Articles

ANTIOXIDATIVE ABILITY OF CELL WALL COMPONENTS IN ASIAN PEAR FLESH AGAINST ASCORBIC ACID OXIDATION

Article number

587_68

Pages

525 – 532

Language

English

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.

Publication

International Symposium on Asian Pears, Commemorating the 100th Anniversary of Nijisseiki Pear

Authors

Y. Motomura

Keywords

antioxidant, oriental pear, Pyrus serotina Rehd. var. culta, ascorbic acid, pectic substances, degree of esterification

Full text

https://doi.org/10.17660/ActaHortic.2002.587.68

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