Optimization of Extraction Parameters to Enhance the Antioxidant Properties of <i>Pyrus spinosa</i> Fruit Extract

Abstract

Pyrus spinosa (PS), also known as wild pear, is an indigenous species to the Mediterranean basin. It has attracted interest for its potential use in the food and beverage industries due to its antioxidant properties. This research aims to develop an antioxidant-rich PS fruit extract by optimizing the extraction parameters. More specifically, through a comprehensive study of the extraction parameters (including extraction duration, temperature, and ethanol concentration), the optimal conditions were determined that can achieve the highest antioxidant properties. High-Performance Liquid Chromatography (HPLC) was employed for the identification and quantitation of the polyphenolic compounds present in PS fruits. The optimized extraction conditions significantly enhanced the antioxidant properties of the extract, with the total polyphenol content increasing by up to 345% (reaching a value of 50.97 mg gallic acid equivalents per g of dry weight in the optimum sample), total flavonoid content by up to 273%, and ascorbic acid content by up to 653%. Furthermore, the antioxidant capacity of the extracts increased by 2356% (by FRAP method) and 1622% (by the DPPH method), with varying extraction parameters. These findings highlight the importance and the effectiveness of optimizing the extraction parameters in order to increase the antioxidant properties of PS fruit extract. Based on these findings, PS extracts can be further utilized in the food and beverage industries to develop new products that will benefit from the antioxidant properties.

Keywords

• <i>Pyrus spinosa</i>
• polyphenols
• flavonoids
• antioxidants
• HPLC-DAD
• Box–Behnken design