Preprint Article Version 2 Preserved in Portico This version is not peer-reviewed

Antioxidant Properties of Western Georgia Native Khechechuri Pear

Tamara Gabour Sad
ORCID logo ,
Indira Djafaridze
,
Aleko Kalandia
* ,
Maia Vanidze
,
Katarina Smilkov
ORCID logo ,
Claus Jacob
ORCID logo
Version 1 : Received: 30 July 2019 / Approved: 31 July 2019 / Online: 7 August 2019 (00:00:00 CEST)
Version 2 : Received: 30 July 2019 / Approved: 31 July 2019 / Online: 9 May 2020 (00:00:00 CEST)

A peer-reviewed article of this Preprint also exists.

Gabour Sad, T.; Djafaridze, I.; Kalandia, A.; Vanidze, M.; Smilkov, K.; Jacob, C. Antioxidant Properties of the Native Khechechuri Pear from Western Georgia. Sci 2021, 3, 10. Gabour Sad, T.; Djafaridze, I.; Kalandia, A.; Vanidze, M.; Smilkov, K.; Jacob, C. Antioxidant Properties of the Native Khechechuri Pear from Western Georgia. Sci 2021, 3, 10.

Abstract

An endemic pear species spreads in one region of western Georgia, Adjara, called Khechechuri. Pears are dietary source of bioactive components such as polyphenols and triterpenic acid. In addition to its gastronomic value, the aim of the article was to examine and compare phenolic compounds, flavonoids, catechins, phenolic acids, and antioxidant activities in five species of Khechechuri collected from various regions in Adjara region: Adjaristskali, Merisi, Dandalo, Shuakhevi, and Khulo. Five fruit parts, the skin, edible pulp, the whole pear (skin + pulp), juice and the pomace were analyzed and the results were compared. Our study revealed that the amount of total phenolic content found in the skin of West Georgian pear types was as much as 4650 mg/kg. Also, the pear pomace showed significant amount of total phenolic content in all species of Khechechuri. In addition, in all species of Khechechuri pears, flavonoids were found, except in the fruit juice.

Keywords

Khechechuri pear; Adjara region; phenolic compounds; catechins; flavonoids; antioxidant activity

Subject

Biology and Life Sciences, Agricultural Science and Agronomy

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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