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Difference of chemical components in apple and pear tea depending on preparation

Milica Buhovac
Birčaninova 18, Beograd; migoma@eunet.rs
Results for the proanthocyanidins are similar to the
previous ones. Again, the apples were richer with these
1. Introduction compounds (infusion 14,34 ± 1,64 or 42,25 ± 0,4 Dekokt
mg katehina/100 ml) compared to pears (traces in infusion
Apples and pears are among the most widespread fruits in Dekokt: 11.67 ± 0.18 mg of catechin / 100 ml).
our country, and thanks to their presence in the market
throughout the year, as well as the rich content of
polyphenolic compounds, they represent a significant
source of secondary metabolites in the diet. Apples and
pears contain a number of phytochemicals , including
phenolic compounds ( flavonoids , anthocyanins ,
proanthocyanidins , tannins ) . There is a growing interest
of researchers to study the phytochemical, because the
results showed that they can slow the proliferation of
malignant cells , regulate the immune defense system and
protect against lipid oxidation( 1,2 ). Epidemiological
studies have linked the consumption of apples and pears
with a reduced risk of cardiovascular disease, asthma, Chart1- Results
diabetes, Alzheimer's disease, increasing lung capacity, and
weight loss. Besides fresh fruits that is available in our
environment generally most of the year, products are also 4. Conclusion
signigicant, and especially dry fruits which are prepared in
the form of vitamin drinks, teas. There are two traditional The aim was to see which of the two modes in a better for
and pharmacopoeia recognized method of preparation of apples and pears in terms of extraction and conservation of
tea, such as infusion and Dekokt. The aim was to see which active ingredient that are known to possess beneficial
of the two modes in a better for apples and pears in terms of effects on human health. It has been concluded that using
extraction and conservation of active ingredient that are Dekokt method, researched phytochemicals were preserved
known to possess beneficial effects on human health.
better, and also that apples contain more of them.

2. Methodes 5. Literature

Of grinded fruit (apples and pears) first was made tea using 1. Hollman P, Katan M: Absorption, metabolism and health
methods of infusion and Dekokt. Then the cooled sample effects of dietary flavonoids in man. Biomed
was tested. We did: total phenols with Ciucalteu-Folin's Pharmacother 1997, 51:305-310
reagent, total flavonoids with the aluminum chloride and
the total proanthocyanidins (DMACA-reagent). All 2. Liu RH: Health benefits of fruit and vegetables are from
measurings were done three times. additive and synergistic combinations of phytochemicals.
Am J Clin Nutr 2003, 78(3 Suppl):517S-520S.

3. Results and discussion 3. Adamus W, Greda A: Contents of polyphenols in fruit
and vegetables. Elseliver Ldt. 2004, 137
In the tea prepared with infusion method, both in apples and
pears, where less of phenols (39.27 ± 0.11 and 17.22 ± 0.05
mg GAE/100 ml) compared to ones prepared with Dekokt
method (56.65 ± 0 77 and 27, 69 ± 0,03 mg GAE/100 ml).
A higher concentration of phenols in apples was expected,
because there is more in the fresh tissue. Earlier studies
have shown that apples, as grapes, have the highest
numbeer of phenols of all the fruits. It was also shown that
pears have significantly high number of these phyto-
chemicals compared to the other fruit (3).

In apples there are more total flavonoids (infusion 14.4 ±
0.04, Dekokt 17.2 ± 0.03 katehina/100 mg ml) than in pears
(infusion 4.11 ± 0.01 and 9.3 ± 0, 01 Dekokt mg
katehina/100 ml).