Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale
The content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at industrial scale. Waste samples from industrial processing were also analyzed. Twelve phenolics and one organic acid were identified and quantified...
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doaj-bf58a9c819e04696b5e3531dd6d9c19a2020-11-24T21:37:54ZengHindawi-WileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/14607581460758Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial ScaleMaría V. Baroni0Joaquín Gastaminza1Natalia S. Podio2Mariana S. Lingua3Daniel A. Wunderlin4Jose L. Rovasio5Roberto Dotti6Juan Carlos Rosso7Silvina Ghione8Pablo D. Ribotta9Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, ArgentinaInstituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, ArgentinaInstituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, ArgentinaInstituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, ArgentinaInstituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, ArgentinaDulcor Alimentos, Arroyito, Cordoba, ArgentinaDulcor Alimentos, Arroyito, Cordoba, ArgentinaDulcor Alimentos, Arroyito, Cordoba, ArgentinaDulcor Alimentos, Arroyito, Cordoba, ArgentinaInstituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, ArgentinaThe content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at industrial scale. Waste samples from industrial processing were also analyzed. Twelve phenolics and one organic acid were identified and quantified by HPLC-DAD-QTOF. According to the results, jam processing did not produce a decrease in polyphenolic content, and, in some cases, the polyphenolic content even increased. Antioxidant capacities determined by DPPH and FRAP assays showed similar results. On the other hand, the waste samples analyzed retained large amounts of polyphenols, even though their antioxidant capacity was lower than that in pulp samples. Boosted Regression Trees analysis showed a good correlation between phenolic profile and antioxidant capacity, with 5-p-coumaroylquinic acid being the most relevant compound to explain the antioxidant capacity by both methods.http://dx.doi.org/10.1155/2018/1460758 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
María V. Baroni Joaquín Gastaminza Natalia S. Podio Mariana S. Lingua Daniel A. Wunderlin Jose L. Rovasio Roberto Dotti Juan Carlos Rosso Silvina Ghione Pablo D. Ribotta |
spellingShingle |
María V. Baroni Joaquín Gastaminza Natalia S. Podio Mariana S. Lingua Daniel A. Wunderlin Jose L. Rovasio Roberto Dotti Juan Carlos Rosso Silvina Ghione Pablo D. Ribotta Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale Journal of Food Quality |
author_facet |
María V. Baroni Joaquín Gastaminza Natalia S. Podio Mariana S. Lingua Daniel A. Wunderlin Jose L. Rovasio Roberto Dotti Juan Carlos Rosso Silvina Ghione Pablo D. Ribotta |
author_sort |
María V. Baroni |
title |
Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale |
title_short |
Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale |
title_full |
Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale |
title_fullStr |
Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale |
title_full_unstemmed |
Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale |
title_sort |
changes in the antioxidant properties of quince fruit (cydonia oblonga miller) during jam production at industrial scale |
publisher |
Hindawi-Wiley |
series |
Journal of Food Quality |
issn |
0146-9428 1745-4557 |
publishDate |
2018-01-01 |
description |
The content of phenolic compounds and their relationship with the antioxidant capacity of quince fruit were evaluated before and after jam processing at industrial scale. Waste samples from industrial processing were also analyzed. Twelve phenolics and one organic acid were identified and quantified by HPLC-DAD-QTOF. According to the results, jam processing did not produce a decrease in polyphenolic content, and, in some cases, the polyphenolic content even increased. Antioxidant capacities determined by DPPH and FRAP assays showed similar results. On the other hand, the waste samples analyzed retained large amounts of polyphenols, even though their antioxidant capacity was lower than that in pulp samples. Boosted Regression Trees analysis showed a good correlation between phenolic profile and antioxidant capacity, with 5-p-coumaroylquinic acid being the most relevant compound to explain the antioxidant capacity by both methods. |
url |
http://dx.doi.org/10.1155/2018/1460758 |
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