Phenolic Compounds from Pyrus communis Residues: Mechanisms of Antibacterial Action and Therapeutic Applications
Abstract
Background/objectives: The food industry produces substantial amounts of fruit byproducts, which are often discarded despite their high content of bioactive compounds with potential therapeutic applications. Pyrus communis (pear) residues, which are particularly rich in phenolic compounds, represent a valuable yet underutilized resource. These byproducts have demonstrated significant antioxidant and antibacterial properties, suggesting their potential for medical and pharmaceutical applications. This review aims to provide a comprehensive analysis of the phenolic profile of P. communis byproducts, emphasizing their antioxidant and antibacterial mechanisms and their prospective use in combating oxidative stress and antibacterial resistance.
Methods: A comprehensive review of the key phenolic compounds from P. communis residues was conducted using ScienceDirect and Google Scholar databases (from 2014 to 2024). Studies assessing antioxidant and antibacterial activities were reviewed, with a focus on their mechanisms of action against Gram-positive and Gram-negative bacterial pathogens.
Results: A minimum of 14 distinct phenolic compounds were identified among P. communis residues. However, chlorogenic acid and catechin were identified as the primary contributors to the antioxidant activity of P. communis residues. Hydroquinone and chlorogenic acid exhibited strong antibacterial effects through membrane disruption, enzyme inhibition, and metabolic interference. Despite this…
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