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Pear ripeness and tissue type impact procyanidin-cell wall interactions.

M. Brahem,C. Renard,S. Bureau,Aude A. Watrelot,C. Le Bourvellec

Published 2019 in Food Chemistry

ABSTRACT

Procyanidins and cell walls were extracted from pear at ripe and overripe stages in order to investigate the impact of ripening stage on their association. Procyanidin composition and structure remained stable at the overripe stage. Mid Infrared Spectroscopy (MIR) discriminated cell wall-procyanidin complex from initial purified cell wall material (CWM). Interactions between procyanidins and CWM isolated from the whole flesh (FL), parenchyma cells (PC), stone cells (ST) and skin (SK) at ripe and overripe stage were characterized using UV-Vis spectrometry using Langmuir isotherm formulation and Isothermal Titration Microcalorimetry (ITC). The affinity between procyanidins and CWM decreased as follows: PC > FL > ST > SK. The proportion of bound procyanidins increased at the overripe stage for all CWM and the maximal saturation level was obtained for overripe FL and ST. ITC indicated that associations between pear cell walls and procyanidins involved hydrogen bonds and mainly hydrophobic interactions for overripe PC.

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