Chemical composition and anti-inflammatory and antioxidant activities of eight pear cultivars

J Agric Food Chem. 2012 Sep 5;60(35):8738-44. doi: 10.1021/jf303235h. Epub 2012 Aug 23.


The contents of total phenolics, total flavonoids, total anthocyanins, and total triterpenes of eight pear samples were determined, and the monomeric compounds were identified and quantitated using high-performance liquid chromatography. The in vitro antioxidant and in vivo anti-inflammatory activities of the different pear cultivars were compared. Arbutin and catechin were the dominant polyphenol compounds in the eight pear varieties, followed by chlorogenic acid, quercetin, and rutin. In addition, Xuehua pear and Nanguo pear had significantly higher total phenolics and flavonoids contents, while Dangshansu pear had the largest total triterpenes value (209.2 mg/100 g). Xuehua pear and Nanguo pear also were the highest in total anthocyanins. The pears with high total phenolics and total flavonoids contents had significantly higher antioxidant and anti-inflammatory abilities than those of other species. Anthocyanins were correlated to antioxidant capacity in pears, whereas total triterpenoids were strongly correlated to anti-inflammatory activity.

Publication types

  • Comparative Study

MeSH terms

  • Animals
  • Anthocyanins / analysis
  • Anti-Inflammatory Agents / administration & dosage
  • Anti-Inflammatory Agents / analysis*
  • Antioxidants / analysis*
  • Antioxidants / pharmacology
  • Edema / chemically induced
  • Edema / drug therapy
  • Flavonoids / analysis
  • Fruit / chemistry*
  • Mice
  • Phenols / analysis
  • Plant Extracts / chemistry
  • Plant Extracts / pharmacology
  • Pyrus / chemistry*
  • Species Specificity
  • Triterpenes / analysis


  • Anthocyanins
  • Anti-Inflammatory Agents
  • Antioxidants
  • Flavonoids
  • Phenols
  • Plant Extracts
  • Triterpenes