NUTRITIONAL AND COMPOSITIONAL CHARACTERIZATION OF ARGENTINEAN 'WILLIAMS BON CHRETIEN' PEARS

Nutritional and compositional profiling of European pear ‘Williams Bon Chretien’ (Pyrus communis L.) was carried out for three years with the aim of obtaining reliable data that could be used for a variety of applications such as promotion of the product in the international and local market, as well as for research, health assessment, formulation of appropriate institutional and therapeutic diets, nutrition education, nutrition labeling and consumer information. Analyses performed included proximate composition, fiber content, minerals, carbohydrates, acids, aminoacids, fatty acids and vitamins. Data obtained were compared against nutritional and compositional tables of international recognition such as United States Department of Agriculture (USDA) and European Fruit Juice Association (AIJN) among others. Data not reported in the tables, were compared with the published ones in the literature. Most of the analyzed compounds were within the previously reported range for pear in the tables consulted. Total polyphenol content was in agreement with values published in the literature for this cultivar. Regarding individual phenols, only p. arbutine was within the range reported. The rest were below. The most relevant dietary component in pear is the fiber, so much in its content as in its quality. One medium size pear provides about 25% of the daily needs. Pear fruit contains a low amount of sodium, and none of cholesterol or fat, while 49% of their carbohydrate content consists of fructose, which makes this fruit good for people suffering from diabetes. With part of the obtained data, a nutritional label was developed in accordance to Argentinean legislation, to be used on packaging or supermarket shelves, even though in this country, labeling is not mandatory for fresh products. Compositional data were transferred to the Red Latinoamericana de Composición de Alimentos - Latinfoods database, sponsored by the FAO through the International Network of Food Data System (INFOODS) project that promotes the generation of harmonized and reliable information on the composition of regional foods.