Chinese Traditional Pear Paste: Physicochemical Properties, Antioxidant Activities and Quality Evaluation

文献类型： 外文期刊

第一作者： Feng, Yunxiao

作者： Feng, Yunxiao;Cheng, Hong;Cheng, Yudou;Zhao, Jiangli;He, Jingang;Li, Nan;Wang, Jinxiao;Guan, Junfeng;Feng, Yunxiao;Cheng, Hong;Cheng, Yudou;Zhao, Jiangli;He, Jingang;Li, Nan;Wang, Jinxiao;Guan, Junfeng

作者机构：

关键词： pear paste; physicochemical properties; antioxidant activities; factor analysis; cluster analysis

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 1 期

页码：

收录情况： SCI

摘要： As a traditional folk medicine, pear paste has important nutritional and health effects. The physicochemical properties and antioxidant activities of pear pastes prepared from 23 different cultivars were investigated, including color parameters ( L*, a*, b* and h degrees), transmittance, pH, titratable acidity (TA), soluble sugar content, total phenolics content (TPC), total flavonoids content (TFC), DPPH and (OH)-O-center dot radical scavenging activity (RSA), and ferric reducing antioxidant power (FRAP). It was demonstrated that the physicochemical properties and antioxidant activities of pear pastes from various cultivars differed significantly. Pear cultivars of "Mantianhong", "Xiangshui" and "Anli" possessing higher TPC and TFC exhibited excellent antioxidant activity determined by DPPH RSA, (OH)-O-center dot RSA and FRAP, while the lowest TPC and TFC was observed for the cultivars of "Xueqing", "Nansui", "Hongxiangsu", and "Xinli No. 7", which also demonstrated the poor antioxidant activity. Multivariate analyses, including factor and cluster analysis, were used for the quality evaluation and separation of pear pastes based on their physicochemical and antioxidant properties. Factor analysis reduced the above thirteen parameters to final four effective ones, i.e. DPPH RSA, color b*, FRAP and TA, and subsequently these four parameters were used to construct the comprehensive evaluation prediction model for evaluating the quality of pear pastes. The pear pastes could be separated into three clusters and differentiated for the diverse of pear cultivars via cluster analysis. Consistently, "Mantianhong", "Xiangshui" and "Anli" pear with higher quality clustered into one group, in contrast, "Xueqing", "Nansui", "Hongxiangsu", and "Xinli No. 7" with lower quality clustered into the other group. It provided a theoretical method to evaluate the quality of pear paste and may help the fruit processing industry select the more suitable pear cultivars for pear paste making.

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