Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars.

Abstract

The flesh and peel of 19 pear cultivars (8 Tunisian dessert cultivars, 8 European dessert cultivars and 3 French perry pear cultivars) were studied for their phenolic composition. Phenolic compounds were identified by HPLC/ESI-MS2 and individually quantified by HPLC-DAD. Five classes of polyphenols were present: flavan-3-ols, phenolic acids, flavonols… (More)
DOI: 10.1016/j.foodres.2017.03.002

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Cite this paper

@article{Brahem2017CharacterizationAQ, title={Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars.}, author={Marwa Brahem and Catherine M. G. C. Renard and Severin Eder and Mich{\`e}le Loonis and Rim Ouni and Messaoud Mars and Carine Le Bourvellec}, journal={Food research international}, year={2017}, volume={95}, pages={125-133} }