ArticleMolecules (Basel, Switzerland)2023
Antioxidants in Fruit Fractions of Mediterranean Ancient Pear Cultivars.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 11 citations in OpenAlex.
- Williams Pear Canning-Industrial Residues Suitable for Powdered Products: Effect of Particle Size and Acid Immersion on Physicochemical and Bioactive Properties.Foods (Basel, Switzerland) · 2026Article
- Changes in the Nutritional and Nutraceutical Composition of the Italian Ancient Pear (Pyrus communis L.) 'Zingara' during Post-Harvest Storage: Is the More Mature the Better?Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Phenolic Compounds fromAntibiotics (Basel, Switzerland) · 2025Review
- Phytochemicals of nutraceutical importance from different pear cultivars in the early stage of development.Food chemistry: X · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
backgroundThe genetic diversity of Sardinian pear germplasm has received limited attention regarding its chemical composition. Understanding this composition can aid in the setting up of resilient, extensive groves that offer multiple products and ecosystem services. This research aimed at investigating the antioxidant properties and phenolic compounds of ancient pear cultivars grown extensively in Sardinia (Italy); Methods: the cultivars Buttiru, Camusina, Spadona, and Coscia (as a reference) were compared. Fruit samples were manually peeled and cut. Their flesh, peel, core, and peduncle were frozen separately, lyophilized, and milled before being analysed; Results: The content of total phenolics (TotP), total flavonoids (TotF), condensed tannins (CT), and antioxidant capacity in each fruit part varied significantly among the cultivars. The TotP content was high in the peduncle (42.2-58.8 g GAE kg
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Registered trials
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