Table 4.
Quantification of phenolic compounds in pears by using HPLC-PDA.
| No. | Compound Name | RT (min) | Beurre Bosc (mg/g) | Josephine de Malines (mg/g) | Packham’s Triumph (mg/g) | Winter Nelis (mg/g) | Rico (mg/g) | Polyphenol Classes |
|---|---|---|---|---|---|---|---|---|
| 1 | Gallic acid | 6.836 | 5.68 ± 0.34 a | 3.25 ± 0.16 b | 0.25 ± 0.02 d | 1.28 ± 0.07 c | 2.43 ± 0.21 b | Phenolic acid |
| 2 | Protocatechuic acid | 12.569 | 3.54 ± 0.31 a | 1.27 ± 0.11 c | 2.41 ± 0.12 b | - | - | Phenolic acid |
| 3 | p-Hydroxybenzoic acid | 20.24 | 2.15 ± 0.17 b | 1.64 ± 0.11 c | 3.14 ± 0.15 a | 2.14 ± 0.10 b | 0.95 ± 0.05 d | Phenolic acid |
| 4 | Chlorogenic acid | 20.579 | 17.58 ± 0.88 a | 9.78 ± 0.78 d | 12.35 ± 0.99 c | 14.51 ± 0.87 b | 1.53 ± 0.13 e | Phenolic acid |
| 5 | Caffeic acid | 25.001 | 3.58 ± 0.21 b | 1.85 ± 0.11 c | 2.48 ± 0.14 c | 0.98 ± 0.09 d | 4.57 ± 0.36 a | Phenolic acid |
| 6 | Catechin | 19.704 | 14.89 ± 0.89 b | 17.45 ± 1.39 a | 4.59 ± 0.41 e | 9.45 ± 0.75 d | 11.25 ± 1.01 c | Flavonoid |
| 7 | Epicatechin | 24.961 | 6.98 ± 0.49 a | 3.64 ± 0.15 b | 2.37 ± 0.19 c | 1.58 ± 0.14 d | 2.31 ± 0.20 c | Flavonoid |
| 8 | Epicatechin gallate | 38.015 | 2.31 ± 0.11 a | 1.89 ± 0.13 a | - | - | 1.25 ± 0.08 b | Flavonoid |
| 9 | Quercetin | 70.098 | 6.38 ± 0.44 b | 14.57 ± 1.01 a | 3.28 ± 0.16 c | 5.49 ± 0.44 b | 4.58 ± 0.23 b | Flavonoid |
| 10 | Kaempferol | 80.347 | 3.37 ± 0.17 c | 4.58 ± 0.41 b | 8.59 ± 0.60 a | 3.27 ± 0.16 c | 1.28 ± 0.10 d | Flavonoid |
All data are the mean ± SD of three replicates. Means followed by different letters (a,b,c,d,e) within the same column are significantly different (p < 0.05) of each other. Data of Packham’s Triumph, Josephine de Malines, Beurre Bosc, Winter Nelis and Rico are reported on a dry weight basis.