Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale

María V. Baroni,Jose L. Rovasio,Joaquín Gastaminza,Natalia S. Podio,Roberto Dotti,Juan Carlos Rosso,Mariana S. Lingua,Silvina Ghione,Pablo D. Ribotta,Daniel A. Wunderlin

doi:10.1155/2018/1460758

María V. Baroni, Jose L. Rovasio + Show 8 more

Open Access

https://doi.org/10.1155/2018/1460758

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Abstract

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.

Highlights

In recent years, it has become evident that significant health risks and benefits are associated with dietary food choices [1, 2]
Quince samples were analyzed by HPLC-DAD-MS/MS, and 12 phenolic compounds and one organic acid were identified according to their retention times, fragmentation patterns data, and UV-vis spectra data (Table 1) and quantified in all samples (Table 2)
We propose the use of Boosted Regression Trees (BRT) analysis to explore the relationship between phenolic profile and Antioxidant Capacity (AC)

Summary

Introduction

It has become evident that significant health risks and benefits are associated with dietary food choices [1, 2]. Several studies have shown that quince fruit is rich in polyphenols, organic acids, and amino acids with recognized beneficial effects on health [1, 6,7,8]. Quince is recognized as an important dietary source of compounds that promote health due to their antioxidant, antimicrobial, and antiulcerative action [9,10,11,12]. Several studies have been published evaluating the effect of processing on the phenolic content and antioxidant capacity of quince fruit [1, 13,14,15]. Several reports describe polyphenolic content of peel and seeds obtained from quince fruits [1, 16]

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