Chemical characterization of carbohydrate fractions and free amino acids in fruits of wild pear (Pyrus pyraster L.)

Authors

  • Rakhmonov Bobur Dilshodjon Ugli Department of Chemistry, National University of Uzbekistan Named after Mirzo Ulugbek, and Scientific and Production Center for the Cultivation and Processing of Medicinal Plants, Tashkent, Uzbekistan. https://orcid.org/0009-0008-6603-3223
  • Esanov Rakhmat Sulton Ugli Department of Chemistry, National University of Uzbekistan Named after Mirzo Ulugbek, and Department of Low-Molecular Biologically Active Compounds, A.S. Sadykov Institute of Bioorganic Chemistry, Academy of Sciences of Uzbekistan, Tashkent, Uzbekistan. https://orcid.org/0000-0002-5741-2570
  • Matchanov Alimdjan Davlatbayevich Department of Low-Molecular Biologically Active Compounds, A.S. Sadykov Institute of Bioorganic Chemistry, Academy of Sciences of Uzbekistan, Tashkent, Uzbekistan. https://orcid.org/0000-0002-4176-3990
  • Ishimov Uchkun Jomuradovich Department of Physicochemical Research Methods, Proteins and Peptides and Pharmacology, A.S. Sadykov Institute of Bioorganic Chemistry, Academy of Sciences of Uzbekistan, Tashkent, Uzbekistan. https://orcid.org/0009-0001-9021-6782
  • Kodiralieva Fotimakhon Akbarovna Laboratory of High-Molecular Plant Substances, S.Yu. Yunusov Institute of Plant Chemistry, Academy of Sciences of Uzbekistan, Tashkent, Uzbekistan. https://orcid.org/0009-0009-7077-4080

DOI:

https://doi.org/10.18488/jftr.v13i3.5123

Keywords:

Free amino acids, Functional food ingredients, Hemicelluloses, Pectic substances, Polysaccharide fractions, Pyrus pyraster, Wild pear.

Abstract

This study aimed to characterize the carbohydrate fractions and free amino acid composition of fruits of wild pear (Pyrus pyraster L.) growing in the Jizzakh region of Uzbekistan. Particular attention was given to both low-molecular-weight sugars and structural polysaccharides, as well as their contribution to the overall chemical profile of the fruit. Carbohydrate fractions were obtained using stepwise extraction, including alcohol-soluble sugars, water-soluble polysaccharides, pectic substances, and hemicelluloses. Monosaccharide composition was determined after acid hydrolysis, while sugars were analyzed by HPLC with refractive index detection. Free amino acids were quantified by HPLC after derivatization. The results showed that the fruits contain typical mono- and disaccharides, including fructose, glucose, and sucrose. The yields of water-soluble polysaccharides, pectic substances, and hemicelluloses ranged from 1.9% to 2.8%. The isolated polysaccharides exhibited a heteropolysaccharide structure with the presence of neutral sugars and uronic acids. The degree of esterification of pectic substances was 15.6%, indicating their low-esterified nature. The total content of free amino acids reached 12.857 mg/g (dry weight), with alanine, valine, and leucine being the predominant components. The obtained data indicate that wild pear fruits represent a source of structurally diverse polysaccharides and free amino acids. These findings may be useful for further evaluation of their nutritional properties and potential application in food systems.

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Published

2026-08-25

Issue

Vol. 13 No. 3 (2026): In Progress

Section

Articles