Evaluation of Nutritional Value, Fatty Acids and Polyphenols Profiles of Pyrus amygdaliformis L. Grown in North-East Kurdistan Regional Government, Iraq

Abstract

The present research evaluated some chemical composition in tissues from the leaves, seed, and fruits P. amygdaliformis. In leaf samples, phenolics compounds are predominated, whereas, in fruit samples, sugars, organic acid predominated. Among phenolic compounds, chlorogenic acid and fumaric acid were found in the highest amount in leaf tissue. In addition, the amounts of minerals in the fruit tissue had high values. In the P. Amigdaliformis seed oil, oleic and linoleic acid were the primary fatty acids. This study shows that these wild pears have beneficial natural compounds and can also be used as a new source of natural oil.

graphical abstract