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Journal of Chemistry
Volume 2017, Article ID 7856521, 9 pages
Research Article

Determination of the Phenolic Composition and Antioxidant Activity of Pear Extracts

1Department of Pharmacognosy, Faculty of Pharmacy, Lithuanian University of Health Sciences, Sukilėlių St. 13, LT-44307 Kaunas, Lithuania
2Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kauno St. 30, Babtai, LT-54333 Kaunas, Lithuania

Correspondence should be addressed to Mindaugas Liaudanskas; moc.oohay@saksnaduail.m

Received 29 March 2017; Revised 28 July 2017; Accepted 16 September 2017; Published 12 November 2017

Academic Editor: Paula G. De Pinho

Copyright © 2017 Mindaugas Liaudanskas et al. 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.


The specific HPLC analytical procedure was developed and validated for the determination of phenolic compounds in pear samples of different popular cultivars “Conference,” “Concordia,” “Grabova,” and “Patten.” HPLC mobile phase consisted of 0.05% (v/v) trifluoroacetic acid in water and 100% (v/v) acetonitrile. The HPLC method was used to identify and confirm the specificity of 8 analytes: chlorogenic acid, rutin, hyperoside, isoquercitrin, isorhamnetin rutinoside, quercitrin, quercitrin malonyl glucoside, and isorhamnetin glucoside. Repeatability % RSD did not exceed 3.87%, and intermediate precision did not exceed 4.63%. The total content of phenolic compounds varied from  mg/g (cv. “Concordia”) to  mg/g (cv. “Patten”). Chlorogenic acid was the major component in all the tested pear cultivars. The highest amount of chlorogenic acid ( mg/g) was found in pear samples of the cultivar “Grabova,” and the highest amount of flavonol compounds ( mg/g) was found in pear samples of the cultivar “Concordia.”