Changes in Physicochemical and Bioactive Properties of Quince (<i>Cydonia oblonga</i> Mill.) and Its Products
Quince (<i>Cydonia oblonga</i> Miller) is a plant that is commonly cultivated around the world, known for centuries for its valuable nutritional and healing properties. Although quince fruit are extremely aromatic, due to their high hardness and sour, astringent, and bitter taste, they a...
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MDPI AG
2023-03-01
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| Series: | Molecules |
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| author | Katarzyna Najman Sylwia Adrian Anna Sadowska Katarzyna Świąder Ewelina Hallmann Krzysztof Buczak Bożena Waszkiewicz-Robak Arkadiusz Szterk |
| author_facet | Katarzyna Najman Sylwia Adrian Anna Sadowska Katarzyna Świąder Ewelina Hallmann Krzysztof Buczak Bożena Waszkiewicz-Robak Arkadiusz Szterk |
| author_sort | Katarzyna Najman |
| collection | DOAJ |
| description | Quince (<i>Cydonia oblonga</i> Miller) is a plant that is commonly cultivated around the world, known for centuries for its valuable nutritional and healing properties. Although quince fruit are extremely aromatic, due to their high hardness and sour, astringent, and bitter taste, they are not suitable for direct consumption in an unprocessed form. However, they are an important raw material in fruit processing, e.g., in the production of jams, jellies, and juices. Quince fruits fall under the category of temperate fruits, so their shelf life can be predicted. Considering that technological processing affects not only the organoleptic properties and shelf life but also the functional properties of fruits, the aim of this research was to determine the impact of various types of technological treatments on the physicochemical and bioactive properties of quince fruit. In fresh, boiled, and fried fruits and in freshly squeezed quince fruit juice, basic parameters, such as the content of dry matter, moisture, soluble solids (°Brix), pH, total acidity, water activity, and color parameters (<i>L*a*b*</i>) were determined. The content of key bioactive ingredients, i.e., tannins, carotenoids, flavonoids, phenolic acids, and total polyphenols, was also determined, as well as the antioxidant activity of raw and technologically processed (cooked, fried, and squeezed) quince fruits. The conducted research showed that fresh quince fruit and processed quince products can be a very good source of bioactive ingredients in the diet, such as tannins (3.64 ± 0.06 mg/100 g in fresh fruit; from 2.22 ± 0.02 mg/100 g to 5.59 ± 0.15 g/100 g in products), carotenoids (44.98 ± 0.18 mg/100 g in fresh fruit; from 141.88 ± 0.62 mg/100 g to 166.12 ± 0.62 mg/100 g in products), and polyphenolic compounds (246.98 ± 6.76 mg GAE/100 g in fresh fruit; from 364.53 ± 3.76 mg/100 g to 674.21 ± 4.49 mg/100 g in products). Quince fruit and quince products are also characterized by high antioxidant properties (452.41 ± 6.50 µM TEAC/100 g in fresh fruit; 520.78 ± 8.56 µM TEAC/100 g to 916.16 ± 6.55 µM TEAC/100 g in products). The choice of appropriate technological processing for the quince fruit may allow producers to obtain high-quality fruit preserves and act a starting point for the development of functional products with the addition of quince fruit in its various forms, with high health-promoting values and a wide range of applications in both the food and pharmaceutical industries. |
| first_indexed | 2024-03-11T05:30:08Z |
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| publishDate | 2023-03-01 |
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| spelling | doaj.art-ceedebdc389e46c683baebe2c65fc6162023-11-17T17:13:02ZengMDPI AGMolecules1420-30492023-03-01287306610.3390/molecules28073066Changes in Physicochemical and Bioactive Properties of Quince (<i>Cydonia oblonga</i> Mill.) and Its ProductsKatarzyna Najman0Sylwia Adrian1Anna Sadowska2Katarzyna Świąder3Ewelina Hallmann4Krzysztof Buczak5Bożena Waszkiewicz-Robak6Arkadiusz Szterk7Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, PolandDepartment of Surgery, Faculty of Veterinary Medicine, Wroclaw University of Environmental and Life Science, Pl. Grunwadzki 51, 50-366 Wroclaw, PolandSchool of Health & Medical Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warsaw, PolandCenter for Translational Medicine, Warsaw University of Life Sciences, Nowoursynowska 100, 02-797 Warsaw, PolandQuince (<i>Cydonia oblonga</i> Miller) is a plant that is commonly cultivated around the world, known for centuries for its valuable nutritional and healing properties. Although quince fruit are extremely aromatic, due to their high hardness and sour, astringent, and bitter taste, they are not suitable for direct consumption in an unprocessed form. However, they are an important raw material in fruit processing, e.g., in the production of jams, jellies, and juices. Quince fruits fall under the category of temperate fruits, so their shelf life can be predicted. Considering that technological processing affects not only the organoleptic properties and shelf life but also the functional properties of fruits, the aim of this research was to determine the impact of various types of technological treatments on the physicochemical and bioactive properties of quince fruit. In fresh, boiled, and fried fruits and in freshly squeezed quince fruit juice, basic parameters, such as the content of dry matter, moisture, soluble solids (°Brix), pH, total acidity, water activity, and color parameters (<i>L*a*b*</i>) were determined. The content of key bioactive ingredients, i.e., tannins, carotenoids, flavonoids, phenolic acids, and total polyphenols, was also determined, as well as the antioxidant activity of raw and technologically processed (cooked, fried, and squeezed) quince fruits. The conducted research showed that fresh quince fruit and processed quince products can be a very good source of bioactive ingredients in the diet, such as tannins (3.64 ± 0.06 mg/100 g in fresh fruit; from 2.22 ± 0.02 mg/100 g to 5.59 ± 0.15 g/100 g in products), carotenoids (44.98 ± 0.18 mg/100 g in fresh fruit; from 141.88 ± 0.62 mg/100 g to 166.12 ± 0.62 mg/100 g in products), and polyphenolic compounds (246.98 ± 6.76 mg GAE/100 g in fresh fruit; from 364.53 ± 3.76 mg/100 g to 674.21 ± 4.49 mg/100 g in products). Quince fruit and quince products are also characterized by high antioxidant properties (452.41 ± 6.50 µM TEAC/100 g in fresh fruit; 520.78 ± 8.56 µM TEAC/100 g to 916.16 ± 6.55 µM TEAC/100 g in products). The choice of appropriate technological processing for the quince fruit may allow producers to obtain high-quality fruit preserves and act a starting point for the development of functional products with the addition of quince fruit in its various forms, with high health-promoting values and a wide range of applications in both the food and pharmaceutical industries.https://www.mdpi.com/1420-3049/28/7/3066quince<i>Cydonia oblonga</i>physicochemical propertiestanninspolyphenol compoundscarotenoids |
| spellingShingle | Katarzyna Najman Sylwia Adrian Anna Sadowska Katarzyna Świąder Ewelina Hallmann Krzysztof Buczak Bożena Waszkiewicz-Robak Arkadiusz Szterk Changes in Physicochemical and Bioactive Properties of Quince (<i>Cydonia oblonga</i> Mill.) and Its Products Molecules quince <i>Cydonia oblonga</i> physicochemical properties tannins polyphenol compounds carotenoids |
| title | Changes in Physicochemical and Bioactive Properties of Quince (<i>Cydonia oblonga</i> Mill.) and Its Products |
| title_full | Changes in Physicochemical and Bioactive Properties of Quince (<i>Cydonia oblonga</i> Mill.) and Its Products |
| title_fullStr | Changes in Physicochemical and Bioactive Properties of Quince (<i>Cydonia oblonga</i> Mill.) and Its Products |
| title_full_unstemmed | Changes in Physicochemical and Bioactive Properties of Quince (<i>Cydonia oblonga</i> Mill.) and Its Products |
| title_short | Changes in Physicochemical and Bioactive Properties of Quince (<i>Cydonia oblonga</i> Mill.) and Its Products |
| title_sort | changes in physicochemical and bioactive properties of quince i cydonia oblonga i mill and its products |
| topic | quince <i>Cydonia oblonga</i> physicochemical properties tannins polyphenol compounds carotenoids |
| url | https://www.mdpi.com/1420-3049/28/7/3066 |
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