<i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review
This literature review deals with the characteristics of <i>Chaenomeles</i> species and the physicochemical properties of <i>Chaenomeles</i> fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/22/3036 |
| _version_ | 1797464202005184512 |
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| author | Natalia Marat Marzena Danowska-Oziewicz Agnieszka Narwojsz |
| author_facet | Natalia Marat Marzena Danowska-Oziewicz Agnieszka Narwojsz |
| author_sort | Natalia Marat |
| collection | DOAJ |
| description | This literature review deals with the characteristics of <i>Chaenomeles</i> species and the physicochemical properties of <i>Chaenomeles</i> fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed <i>Chaenomeles</i> fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation. |
| first_indexed | 2024-03-09T18:03:38Z |
| format | Article |
| id | doaj.art-16299adbf6a14f0eb268991f0683d0bf |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T18:03:38Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-16299adbf6a14f0eb268991f0683d0bf2023-11-24T09:38:37ZengMDPI AGPlants2223-77472022-11-011122303610.3390/plants11223036<i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A ReviewNatalia Marat0Marzena Danowska-Oziewicz1Agnieszka Narwojsz2Department of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandDepartment of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandDepartment of Human Nutrition, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, PolandThis literature review deals with the characteristics of <i>Chaenomeles</i> species and the physicochemical properties of <i>Chaenomeles</i> fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed <i>Chaenomeles</i> fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.https://www.mdpi.com/2223-7747/11/22/3036<i>Chaenomeles</i>fruitprocessed productsbioactive compounds |
| spellingShingle | Natalia Marat Marzena Danowska-Oziewicz Agnieszka Narwojsz <i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review Plants <i>Chaenomeles</i> fruit processed products bioactive compounds |
| title | <i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review |
| title_full | <i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review |
| title_fullStr | <i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review |
| title_full_unstemmed | <i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review |
| title_short | <i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review |
| title_sort | i chaenomeles i species characteristics of plant fruit and processed products a review |
| topic | <i>Chaenomeles</i> fruit processed products bioactive compounds |
| url | https://www.mdpi.com/2223-7747/11/22/3036 |
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