Chinese Traditional Pear Paste: Physicochemical Properties, Antioxidant Activities and Quality Evaluation

Yunxiao Feng; Hong Cheng; Yudou Cheng; Jiangli Zhao; Jingang He; Nan Li; Jinxiao Wang; Junfeng Guan

doi:10.3390/foods12010187

Chinese Traditional Pear Paste: Physicochemical Properties, Antioxidant Activities and Quality Evaluation

Foods. 2023 Jan 1;12(1):187. doi: 10.3390/foods12010187.

Authors

Yunxiao Feng^{1

2}, Hong Cheng^{1

2}, Yudou Cheng^{1

2}, Jiangli Zhao^{1

2}, Jingang He^{1

2}, Nan Li^{1

2}, Jinxiao Wang^{1

2}, Junfeng Guan^{1

2}

Affiliations

¹ Institute of Biotechnology and Food Science, Hebei Academy of Agricultural and Forestry Sciences, Shijiazhuang 050051, China.
² Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China.

Abstract

As a traditional folk medicine, pear paste has important nutritional and health effects. The physicochemical properties and antioxidant activities of pear pastes prepared from 23 different cultivars were investigated, including color parameters ( L*, a*, b* and h°), transmittance, pH, titratable acidity (TA), soluble sugar content, total phenolics content (TPC), total flavonoids content (TFC), DPPH and ^•OH radical scavenging activity (RSA), and ferric reducing antioxidant power (FRAP). It was demonstrated that the physicochemical properties and antioxidant activities of pear pastes from various cultivars differed significantly. Pear cultivars of "Mantianhong", "Xiangshui" and "Anli" possessing higher TPC and TFC exhibited excellent antioxidant activity determined by DPPH RSA, ^•OH RSA and FRAP, while the lowest TPC and TFC was observed for the cultivars of "Xueqing", "Nansui", "Hongxiangsu", and "Xinli No. 7", which also demonstrated the poor antioxidant activity. Multivariate analyses, including factor and cluster analysis, were used for the quality evaluation and separation of pear pastes based on their physicochemical and antioxidant properties. Factor analysis reduced the above thirteen parameters to final four effective ones, i.e. DPPH RSA, color b*, FRAP and TA, and subsequently these four parameters were used to construct the comprehensive evaluation prediction model for evaluating the quality of pear pastes. The pear pastes could be separated into three clusters and differentiated for the diverse of pear cultivars via cluster analysis. Consistently, "Mantianhong", "Xiangshui" and "Anli" pear with higher quality clustered into one group, in contrast, "Xueqing", "Nansui", "Hongxiangsu", and "Xinli No. 7" with lower quality clustered into the other group. It provided a theoretical method to evaluate the quality of pear paste and may help the fruit processing industry select the more suitable pear cultivars for pear paste making.

Keywords: antioxidant activities; cluster analysis; factor analysis; pear paste; physicochemical properties.

Abstract

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