Table 1.
Antioxidant potentials of five Australian grown pear varieties.
| Antioxidant Assays | Beurre Bosc | Josephinede Malines | Packham’s Triumph | Winter Nelis | Rico |
|---|---|---|---|---|---|
| TPC (mg GAE/g) | 3.14 ± 0.02 a | 2.75 ± 0.03 b | 2.19 ± 0.06 d | 1.89 ± 0.03 e | 2.45 ± 0.09 c |
| TFC (mg QE/g) | 1.04 ± 0.07 b | 1.53 ± 0.09 a | 0.94 ± 0.07 c | 0.57 ± 0.05 e | 0.74 ± 0.07 d |
| TTC (mg CE/g) | 1.43 ± 0.04 a | 1.01 ± 0.04 c | 0.81 ± 0.03 d | 0.72 ± 0.09 d | 1.10 ± 0.03 b |
| DPPH (mg AAE/g) | 5.72 ± 0.11 a | 4.78 ± 0.06 b | 4.12 ± 0.09 c | 3.25 ± 0.03 d | 4.72 ± 0.06 b |
| FRAP (mg AAE/g) | 3.93 ± 0.04 b | 4.37 ± 0.04 a | 3.14 ± 0.07 c | 2.15 ± 0.07 e | 2.94 ± 0.01 d |
| ABTS (mg AAE/g) | 4.41 ± 0.07 a | 4.44 ± 0.01 a | 3.97 ± 0.10 b | 2.83 ± 0.06 d | 3.19 ± 0.04 c |
| TAC (mg AAE/g) | 3.92 ± 0.04 c | 5.29 ± 0.09 a | 4.85 ± 0.03 b | 3.94 ± 0.01 c | 2.87 ± 0.09 d |
a,b,c,d,e indicate the means in a row with significant difference (p < 0.05) using a one-way analysis of variance (ANOVA) and Tukey’s test. TPC, total phenolic content; TFC, total flavonoid content; TTC, total tannin content; DPPH, 2,2′-diphenyl-1-picrylhydrazyl assay; FRAP, ferric reducing antioxidant power assay; ABTS, 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid assay; TAC, total antioxidant capacity; GAE, gallic acid equivalents; QE, quercetin equivalents; CE, catechin equivalents; AAE, ascorbic acid equivalents.