Chapter 39 - Quinces

Abstract

Quince (Cydonia oblonga Miller) is a species native to Southwest Europe and Asia Minor. The quince fruits have received attention in the last decade from scientists and nutritionists mainly because of their high antioxidant capacity, phenolic composition, and hypoglycemic, antiinflammatory, anticarcinogenic, antimicrobial, antiallergic, and antiulcerative activities, and because it might act as a tonic for heart and brain. There has been also increasing attention to quince nonedible parts, especially leaves and seeds. Twenty-seven polyphenolic compounds have been identified in different parts of quinces: pulp, peel, seeds, leaves, and whole fruits. The profile of organic acids identified in quince fruit (pulp, peel, and seeds) included citric, ascorbic, malic, quinic, shikimic, oxalic, and fumaric acids. The quince fruit is characterized by large amounts of malic and quinic acids; while the sugar profile included fructose, glucose, sucrose, and maltose. The unique fragrance of quince fruit is attributable to the specific composition of its essential oil, thus 85 volatile components of quince fruit have been reported.