Antioxidant Properties of Pyrus communis and Pyrus pyrifolia Peel Extracts

Keywords: Antioxidant, Peel extract, Pyrus communis, Pyrus pyrifolia


With the rise of global health awareness by embracing a healthy lifestyle and natural product consumption, the search for natural antioxidant sources has invited more research performed especially in fruits as a whole product or in its components, especially the ones that are usually discarded/not the mainly consumed component. Pyrus communis and Pyrus pyrifolia are two of the most popular species of pear fruits consumed in the world, and while there exist several studies about the antioxidant potential of its flesh, specific studies about the antioxidant properties of their peels are still lacking. To achieve an understanding of antioxidant properties of peel extract of P. communis and P. pyrifolia, several tests have been performed in controlled laboratory conditions to gauge phenolic and flavonoid contents through three different extraction measurements. This research has shown that peel extracts of both P. communis and P. pyrifolia contain natural antioxidants that are beneficial for health, with P. communis extracted with methanol having a higher concentration of antioxidant contents compared to P. pyrifolia.


Download data is not yet available.


Aghajanpour, M., Nazer, M.R., Obeidavi, Z., Akbari, M., Ezati, P., & Kor, N.M. (2017). Functional foods and their role in cancer prevention and health promotion: a comprehensive review. American Journal of Cancer Research, 7(4), 740-769.
Altemimi, A., Lakhssassi, N., Baharlouei, A., Watson, D.G., & Lightfoot, D.A. (2017). Phytochemicals: Extraction, Isolation, and Identification of Bioactive Compounds from Plant Extracts. Plants, 6(4), 42. doi:10.3390/plants6040042
Aryal, S., Baniya, M.K., Danekhu, K., Kunwar, P., Gurung R., & Koirala, N. (2019). Total Phenolic Content, Flavonoid Content and Antioxidant Potential of Wild Vegetables from Western Nepal. Plants, 8(4), 96. doi:10.3390/plants8040096
Ayoola, G.A., Coker, H.A., Adesegun, S.A., Adepoju-Bello, A.A., Obaweya, K., Ezennia, E.C., & Atangbayila, T.O. (2008). Phytochemical Screening and Antioxidant Activities of Some Selected Medicinal Plants Used for Malaria Therapy in Southwestern Nigeria. Tropical Journal of Pharmaceutical Research, 7(3), 1019-1024. doi:10.4314/tjpr.v7i3.14686
Borges, G., Mullen, W., & Crozier, A. (2010). Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices. Food and Function, 1(1), 73–83. doi:10.1039/c0fo00008f
Cory, H., Passarelli, S., Szeto, J., Tamez, M., & Mattei, J. (2018). The Role of Polyphenols in Human Health and Food Systems: A Mini-Review. Frontiers in Nutrition, 5, 87. doi:10.3389/fnut.2018.00087
Forni, C., Facchiano, F., Bartoli, M., Pieretti, S., Facchiano, A., D’Arcangelo, D., Norelli, S., Valle, G., Nisini, R., Beninati, S., Tabolacci, C., & Jadeja, R.N. (2019). Beneficial Role of Phytochemicals on Oxidative Stress and Age-Related Diseases. BioMed Research International, 2019, 8748253. doi:10.1155/2019/8748253
Kahle, K., Preston, C., Richling, E., Heckel, F., & Schreier, P. (2005). On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of major volatiles from pear fruit (Pyrus communis) and pear products. Food Chemistry, 91(3), 449–455. doi:10.1016/j.foodchem.2004.06.026
Lee, K.H., Cho, J.Y., Lee, H.J., Ma, Y.K., Kwon, J., Park, S.H., Lee, S.H., Cho, J.A., Kim, W.S., Park, K.H., & Moon, J.H. (2011a). Hydroxycinnamoylmalic Acids and Their Methyl Esters from Pear (Pyrus pyrifolia Nakai) Fruit Peel. Journal of Agricultural and Food Chemistry, 59(18), 10124-10128. doi:10.1021/jf2022868
Lee, K.H., Cho, J.Y., Lee, H.J., Park, K.Y., Ma, Y.K., Lee, S.H., Cho, J.A., Kim, W.S., Park, K.H., & Moon, J.H. (2011b). Isolation and identification of phenolic compounds from an Asian pear (Pyrus pyrifolia Nakai) fruit peel. Food Science and Biotechnology, 20(6), 1539-1545. doi:10.1007/s10068-011-0213-4
Li, X., Wang, T., Zhou, B., Gao, W., Cao, J., & Huang, L. (2014). Chemical composition and antioxidant and anti-inflammatory potential of peels and flesh from 10 different pear varieties (Pyrus spp.). Food Chemistry, 152, 531-538. doi:10.1016/j.foodchem.2013.12.010
Ma, J.N., Wang, S.L., Zhang, K., Wu, Z.G., Hattori, M., Chen, G.L., & Ma, C.M. (2012). Chemical Components and Antioxidant Activity of the Peels of Commercial Apple-Shaped Pear (Fruit of Pyrus pyrifolia cv. pingguoli). Journal of Food Science, 77(10), 1097-1102. doi: 10.1111/j.1750-3841.2012.02899.x
Mujeeb, F., Bajpai, P., & Pathak, N. (2014). Phytochemical Evaluation, Antimicrobial Activity, and Determination of Bioactive Components from Leaves of Aegle marmelos. BioMed Research International, 2014, 497606. doi:10.1155/2014/497606
Novera, R.A., Dewi, N., & Eliza. (2015). Analisis Sikap Konsumen Buah Apel Dan Pear Impor (Studi Kasus pada Pasar Buah Sudirman Pekanbaru). Jurnal Online Mahasiswa Fakultas Pertanian Universitas Riau, 2(1), 1-13.
Öztürk, A., Demirsoy, L., Demirsoy, H., Asan, A., & Gül, O. (2015). Phenolic Compounds and Chemical Characteristics of Pears (Pyrus Communis L.). International Journal of Food Properties, 18(3), 536-546. doi:10.1080/10942912.2013.835821
Panche, A.N., Diwan, A.D., & Chandra, S.R. (2016). Flavonoids: an overview. Journal of Nutritional Science, 5, 47. doi:10.1017/jns.2016.41
Pandey, K.B. & Rizvi, S.I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxidative Medicine and Cellular Longetivity, 2(5), 270-278. doi:10.4161/oxim.2.5.9498
Reiland, H. & Slavin, J. (2015). Systematic Review of Pears and Health. Nutrition Today, 50(6), 301-305. doi:10.1097/NT.0000000000000112
Saeed, N., Khan. M.R., & Shabbir, M. (2012). Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. BMC Complementary Medicine and Therapies, 12, 221. doi:10.1186/1472-6882-12-221
Sagar, N.A., Pareek, S., Sharma, S., Yahia, E.M., & Lobo, M.G. (2018). Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization. Comprehensive Reviews in Food Science and Food Safety, 17(3), 512-531. doi:10.1111/1541-4337.12330
da Silva, L.A.L., Pezzini, B.R., & Soares, L. (2015). Spectrophotometric determination of the total flavonoid content in Ocimum basilicum L. (Lamiaceae) leaves. Pharmacognosy Magazine, 11(41), 96-101. doi:10.4103/0973-1296.149721
Singh, N. & Rajini, P.S. (2004). Free radical scavenging activity of an aqueous extract of potato peel. Food Chemistry, 85(4), 611-616. doi:10.1016/j.foodchem.2003.07.003
Slavin, J.L. & Lloyd, B. (2012). Health Benefits of Fruits and Vegetables. Advances in Nutrition, 3(4), 506-516. doi:10.3945/an.112.002154
Sun, L., Tao, S., & Zhang, S. (2019). Characterization and Quantification of Polyphenols and Triterpenoids in Thinned Young Fruits of Ten Pear Varieties by UPLC-Q TRAP-MS/MS. Molecules, 24(1), 159. doi:10.3390/molecules24010159
Tanriöven, D. & Ekşi, A. (2005). Phenolic compounds in pear juice from different cultivars. Food Chemistry, 93(1), 89–93. doi: 10.1016/j.foodchem.2004.09.009
Tungmunnithum, D., Thongboonyou, A., Pholboon, A., & Yangsabai, A. (2018). Flavonoids and Other Phenolic Compounds from Medicinal Plants for Pharmaceutical and Medical Aspects: An Overview. Medicines, 5(3), 93. doi:10.3390/medicines5030093
Zhang, Q.W., Lin, L.G., & Ye, W.C. (2018). Techniques for extraction and isolation of natural products: a comprehensive review. Chinese Medicine, 13, 20. doi:10.1186/s13020-018-0177-x
How to Cite
Patricia, V. M., Syaputri, F. N., Tugon, T. D. A., & Mardhatillah, A. (2020). Antioxidant Properties of Pyrus communis and Pyrus pyrifolia Peel Extracts. Borneo Journal of Pharmacy, 3(2), 64-70.