Antioxidant property and storage stability of quince juice phenolic compounds

Wojdyło, Aneta; Teleszko, Mirosława; Oszmiański, Jan

doi:10.1016/j.foodchem.2013.11.124

Cited by 53 publications

(64 citation statements)

References 31 publications

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“…Among the hydroxycinnamic acids were identified five compounds: neochlorogenic acid (R t = 3.08 min, [M-H] -at m/z = 353), chlorogenic acid (R t = 4.14 min, [M-H] -at m/z = 353), 4-O-caffeoylquinic acid (R t = 5.22 min, [M-H] -at m/z = 353), 3-p-coumaroylquinic acid (R t = 3.62 min, [M-H] -at m/z = 337), and 2,3-dicaffeoylquinic acid (R t = 7.65 min, [M-H] -at m/z = 515), wherein in the highest concentration was chlorogenic acid (96% total content of hydroxycinnamic acid). Wojdyło et al (2014c) in their study also detected these compounds in quince juice, but they found neochlorogenic acid to be the dominant component in all quince juices. In addition, in the QJ were determined four flavan-3-ols, the same as in the pear juice, the contents of which were confirmed by Wojdyło et al (2014c).…”

Section: Sour Cherry-quince Smoothiesmentioning

confidence: 88%

“…Wojdyło et al (2014c) in their study also detected these compounds in quince juice, but they found neochlorogenic acid to be the dominant component in all quince juices. In addition, in the QJ were determined four flavan-3-ols, the same as in the pear juice, the contents of which were confirmed by Wojdyło et al (2014c). The totazzzzzzl content of flavan-3-ols (monomer, dimers and polymeric procyanidins) in QJ was 289.18 mg/100 ml of juice.…”

Section: Sour Cherry-quince Smoothiesmentioning

confidence: 88%

“…In this sense, apple, pear and quince have a sweet taste and are a richer source of pectin and other polyphenol compounds, e.g. flavonols and flavan-3-ols, than sour cherry, therefore after mixing these fruits with sour cherry valuable products could be obtained (Kolniak-Ostek and Oszmiański 2015;Wojdyło et al 2008;Wojdyło et al 2014c). In turn, flowering quince fruits are very acidic and not suitable for consumption when raw.…”

Section: Introductionmentioning

confidence: 99%

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Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Nowicka

Teleszko

2017

J Food Sci Technol

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The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole timeof-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherryflowering quince smoothie, while the lowest was observed in the sour cherry-pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.

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Section: Sour Cherry-quince Smoothiesmentioning

confidence: 88%

Section: Sour Cherry-quince Smoothiesmentioning

confidence: 88%

Section: Introductionmentioning

confidence: 99%

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Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Nowicka

Teleszko

2017

J Food Sci Technol

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“…The solvent for analysis of polyphenols was prepared as described previously by Wojdyło et al (2014). Analysis was carried out on a UPLC system Acquity (Waters Corp., Milford, MA, USA) with a binary solvent manager, sample manager, PDA (model λe) and fluorescence detector (FL).…”

Section: Determination Of Phenolic Compounds Uplc Coupled To Pda and mentioning

confidence: 99%

“…Polymeric proanthocyanidins content were determined in freeze-dried apple juices (Alpha 1-4 LSC; Martin Christ GmbH, Osterode am Harz, Germany) according to method described by Wojdyło et al (2014). Parameters of freezedrying process: 18 h (time), 0.960 mbar (vacuum), 26 °C (shelf temperature).…”

Section: Analysis Of Proanthocyanidins By Phloroglucinolysismentioning

confidence: 99%

Chemical, enzymatic and physical characteristic of cloudy apple juices

Teleszko

Nowicka

Wojdyło

2016

AFSci

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In this study cloudy juices from six apple cultivars: ‘Alwa’, ‘Fiesta’, ‘Gloster’, ‘Golden Delicious’, ‘Mutsu’ and ‘Pinova’ were characterized in respect of polyphenols content by UPLC, PME (pectin methylesterase) activity, color, viscosity, and stability of turbidity. Apple cultivar affected significantly the chemical, enzymatic and physical properties of juices. Total quantitated polyphenols ranged from 686.63 mg l-1 (‘Gloster’) to 988.63 mg l-1 (‘Alwa’), and polymeric proanthocyanidins were a dominant group of these compounds. All of products contained also high content of phenolic acids, mainly chlorogenic. The thermal treatment of juices did not cause a complete inactivation of pectin methylesterase. Taking into account the % of residual enzyme activity, the pasteurization was more efficient in the case of ‘Fiesta’ and ‘Pinova’ juices (13% and 14% of the initial activity, respectively). Examined juices were characterized by low values of a stable turbidity (18.07–37.75%), despite relatively high viscosity (2.40–9.60 mPas).

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Effect of processing on quality attributes and phenolic profile of quince dried bar snack

2019

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BACKGROUND: Fruit and vegetable processing can often alter and damage antioxidants. Phenolic compounds, which are major antioxidants in these products, can suffer dissociation and changes in their concentration. Quince is an excellent source of antioxidants, with health-improving potential for consumers. The phenolic profile (by ultra-high-performance liquid chromatography-mass spectrometry) and quality attributes (pH, soluble solids, acidity, water activity) were determined for processed quince products (fresh fruit puree, cooked puree and dried bars), in addition to the effect of puree cooking time (5, 10, 15 and 20 min). RESULTS: Soluble solids in purees averaged 14.4 ∘ Brix and increased to 75 ∘ Brix in bars, as did titratable acidity, reaching 1.5 g malic acid kg −1 fresh weight after 20 min of cooking at 120 ∘ C. Quercetin, p-coumaric acid and trans-cinnamic acid were predominant in fresh fruit puree. Thermal processing significantly increased the concentration of p-coumaric acid, trans-cinnamic acid, apigenin and quercetin, and decreased gallic acid. This increase was 242%, on average, for all of them when comparing fresh fruit puree with bars on a fresh weight basis, demonstrating their concentration throughout the dehydration process during bar production. CONCLUSION: Although a minimum puree cooking time of 5 min was sufficient to obtain the highest concentration of most phenolics, p-coumaric acid showed a higher concentration after 20 min of cooking. Ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS) phenolic profilingFresh and cooked fruit puree (350 mg each), as well as bar samples, were weighed and ground into a fine powder in a mortar and pestle using 5 mL of a 75% methanol solution and then mixed with 100 μL (60 μg mL −1 ) of internal standard Luteolin (Sigma-Aldrich, St Louis, MO, USA). The solution was centrifuged J Sci Food Agric 2019; 99: 2556-2564

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Antioxidant property and storage stability of quince juice phenolic compounds

Cited by 53 publications

References 31 publications

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Chemical, enzymatic and physical characteristic of cloudy apple juices

Effect of processing on quality attributes and phenolic profile of quince dried bar snack

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