Characterization of phenolic compounds in different anatomical pear (Pyrus communis L.) parts by ultra-performance liquid chromatography photodiode detector-quadrupole/time of flight-mass spectrometry (UPLC-PDA-Q/TOF-MS)

- Fruit by-products contain high levels of phenolic compounds.
- The leaves and the seeds are characterized by the greatest diversity of phenolics.
- Pear phenolics could be applied in the formulation of nutritional supplements.