Research ArticleCold-pressed Japanese quince (Chaenomeles japonica (Thunb.) Lindl. ex Spach) seed oil as a rich source of a-tocopherol, carotenoids and phenolics: A comparison of the composition and antioxidant activity with nine other plant oils New cold-pressed oil recovered from seeds of Japanese quince (Chaenomeles japonica (Thunb.) Lindl. ex Spach, family: Rosaceae), obtained as a by-product of fruit processing, was characterized and compared with nine well-known oils. The Japanese quince seed oil had the highest amounts of tocopherols, b-carotene, and total phenolic compounds (726.20; 10.77 and 64.03 mg/kg, respectively) and the lowest amount of chlorophyll (0.12 mg/kg) and peroxide value (0.59 mEq O 2 /kg) compared to sesame, poppy, peanut, flaxseed, pumpkin, sunflower, almond, hazelnut, and walnut oils. A correlation was found between the total contents of tocochromanols, b-carotene, phenolic compounds, and the radical-scavenging capacity of the oils (0.94, 0.68, 0.63, respectively), and also between the amount of chlorophyll and the CIE a à coordinate (0.80) and the amount of b-carotene and the CIE b à coordinate (0.47). In Japanese quince seed oil, 13 fatty acids were identified with three predominating: palmitic acid (10.07%), oleic acid (34.55%), and linoleic acid (52.35%). The highest consumer acceptance was noted for hazelnut and walnut oils, while it was lowest for the poppy and flaxseed oils. Amygdalin was not detected in the Japanese quince seed oil.Practical applications: This study demonstrated that Japanese quince seed oil is a richer source of nutritional bio-components than other commercial cold-pressed oils. The positive results of sensory evaluation and the absence of amygdalin in the oil indicates its potential future use in food. Moreover, it is recovered from by-products of fruit industry; therefore, its utilization in obtaining of new, healthy products ensures environmental sustainability and a more effective use of harvested plant material.

The results obtained indicate that the dried and powdered pomace of unripe apples can be used as a health-promoting natural product for the reduction of postprandial glycaemia and to improve the health of patients with diabetes.

The objective of this study was to determine the effects on quality of incorporating raspberry and cranberry pomaces into American-style muffins prepared under various baking conditions. The different baking conditions did not affect the texture or microstructure of the control muffins. The enhanced samples baked at 140 °C for 30 min were characterized by a harder texture than the control muffins and by a distributed protein matrix and distorted starch granules, while those baked at 240 °C for 15 min had a moist texture and showed incomplete starch gelatinization. The mean percent recovery of ellagic acid, flavonols, tocopherols, tocotrienols, and anthocyanins after baking were 156, 53, 48, 43, and 22 %, respectively. Lower baking temperature was better for ellagic acid and tocotrienols, but worse for flavonols, tocopherols, and anthocyanins. It seems that, for the enhanced samples, the intermediate baking conditions (180 °C for 20 min) guarantee the best microstructure and texture and the appropriate retention of phytochemicals in muffins.Electronic supplementary materialThe online version of this article (doi:10.1007/s11130-016-0539-4) contains supplementary material, which is available to authorized users.

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