Antioxidant property and storage stability of quince juice phenolic compounds

Food Chem. 2014:152:261-70. doi: 10.1016/j.foodchem.2013.11.124. Epub 2013 Nov 28.

Abstract

The aim of this study was to characterise, in depth, 11 quince cultivars to provide data for their industrial processing into high-quality juices. Polyphenolic composition analyses (identification and quantification), soluble fraction of procyanidins, antioxidant capacity assays and cluster analysis were measured. A total of 19 kinds of polyphenolic compounds were the following in the juices: before and after 6 month of storage time at 4 and 30 °C. Large variations in polyphenolic compounds content were found as affected by quince cultivar. The total phenolics determined by UPLC ranged from 4045 mg to 721 mg/100 mL of juices, and was high correlated with antioxidant activity. During 6 months of storage a significant change was observed in the content of polyphenols, especially in procyanidins (37% and 55%, respectively). This result may be useful for the juice industry as a starting point for the development of tasty quince juices with high levels of bioactive compounds.

Keywords: ABTS; Cydonia oblonga Miller; DPPH; FRAP; Flavan-3-ols; Juices; Phenolic compounds; Stability; UPLC; mDP.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / chemistry*
  • Beverages / analysis*
  • Food Storage
  • Fruit / chemistry
  • Plant Extracts / chemistry*
  • Polyphenols / chemistry
  • Rosaceae / chemistry*

Substances

  • Antioxidants
  • Plant Extracts
  • Polyphenols