Determination of the Phenolic Composition and Antioxidant Activity of Pear Extracts

Table 3

Content of phenolic compounds in ethanol extracts obtained from pears (expressed for absolute dry lyophilisate weight).

Compound	Amount of phenolic compounds in different cultivars, mg/g
	“Conference”	“Concordia”	“Grabova”	“Patten”
Chlorogenic acid	0.53 ± 0.007	0.66 ± 0.011	0.69 ± 0.033	0.32 ± 0.005
Rutin	0.01 ± 0.001	0.03 ± 0.007	<LLOD	0.09 ± 0.001
Hyperoside	0.02 ± 0.002	0.06 ± 0.009	0.03 ± 0.002	0.02 ± 0.0003
Isoquercitrin	0.04 ± 0.001	0.08 ± 0.004	0.07 ± 0.006	0.07 ± 0.001
QMG	<LLOD	0.07 ± 0.004	0.09 ± 0.012	0.12 ± 0.004
Isorhamnetin rutinoside	0.05 ± 0.001	0.08 ± 0.011	0.01 ± 0.001	0.02 ± 0.0001
Quercitrin	0.02 ± 0.004	0.09 ± 0.002	0.03 ± 0.003	<LLOD
Isorhamnetin glucoside	0.03 ± 0.004	0.12 ± 0.004	0.08 ± 0.009	0.02 ± 0.001
Total	0.71 ± 0.011	1.18 ± 0.013	1.00 ± 0.013	0.66 ± 0.001

Values are means (n = 3). The different letters indicate significant differences between the values (p < 0.05).