Evaluation of phytochemical and antioxidant activity of raw Pyrus communis (l), an underexploited fruit

Abstract

The edible, raw (whole) Pyrus communis (L) (Rosaceae family) fruit was investigated for its phytochemical and antioxidant potential. The fruit was observed to be an alternative source of phenolic compounds, natural antioxidants and secondary metabolites. All assays were carried out in the methanolic extract of the fruit. The extract was reported to contain high content of total phenols and flavonoid. Antioxidant potential was analysed by using ABTS radical scavenging and FRAP assay. GC/MS analysis showed the presence of furfuryl alcohol, oleic acid, squalene and other fatty acids known to have industrial and therapeutic applications. This study demonstrates the potential of Pyrus communis (L) for the development of value added products with high amount of antioxidants and health promoting factors.