Quince Jam Research Articles

Effect of geographical location, processing and simulated digestion on antioxidant characteristics of quince (Cydonia oblonga)

Quince fruit (Cydonia oblonga Miller) is an important source of bioactive compounds, especially of phenolic compounds, that’s why it is considered a good source of antioxidants. However, it is known that the antioxidant characteristics and the beneficial effect of foods are affected by the variety, geographical origin, processing and gastrointestinal digestion. In this work, the effects of the geographical origin, processing, and simulated digestion of quince jam on its antioxidant characteristics were studied. Phenolic composition and antioxidant capacity were determined in quince fruit and jam from four different locations in San Juan, Argentina. The results showed that quince fruit samples from St. Lucia had the highest total phenolic content (5.13 mg GAE/g; p < 0.05) and in vitro antioxidant capacity measured by ferric-reducing antioxidant power assay (FRAP) and radical-scavenging capacity assay (DPPH· and ABTS·+). With regard to quince jam, a positive effect was observed on its antioxidant characteristics after processing. Twenty-one phenolics were detected in jam, being most of them derivatives of hydroxycinnamic acids (eg. 5-caffeoylquinic acid; 4-caffeoylquinic acid and quinic acid). Studies on stability and bioaccessibility of quince phenolics showed that less than 25% of the initial phenolics in jam were detected after digestion being quinic acid and hydroxycinnamic acids the most resistant. The in vitro antioxidant capacity showed, in general, a similar trend to the phenolics content throughout the digestion process. The results obtained showed that the antioxidant activity of quince and jam is related to the type and amount of phenolics in the samples, which depends on the geographical origin, processing, and gastrointestinal digestion. These variables are not always taken into account when studying the probable antioxidant activity of food, even though they should be considered for a complete nutritional evaluation of a food.

PEKTİN İKAMESI OLARAK GINKGO BILOBA ÖZÜ İLE AYVA REÇELİ ÜRETİMİ: FİZİKOKİMYASAL, MİKROBİYOLOJİK, REOLOJİK VE DUYUSAL KALİTE ÜZERİNE ETKİLERİ

In this study Ginkgo biloba leaf extract which is rich in phytochemical metabolites was used as a pectin substitute in quince jam. The extraction process was performed ultrasonically at 70°C with ethanol that gives the highest flavonoid content. The jam was produced with pectin in the traditional procedure and pectin-free jams were made using two different weight concentrations (0.05% and 0.1%) of Ginkgo biloba extract and compared to the pectin group. Shear stress value decreased when Ginkgo biloba was used as a pectin substitute so the jam becomes softer. Phenolic content 170.09 (mg/g GAE), and antioxidant activity (1.80 mM Trolox/100g) was found highest in the 0.1 g extract group. Lightness and yellowness increased with Ginkgo biloba compared to the pectin group. The jam sample with 0.1 g extract was preferred in sensory tests.

Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar

Investigation of physicochemical and organoleptic properties of low-calorie functional quince jam using pectin, quince seed gum and enzymatic invert sugar

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

Chemical, Sensory and Microbiological Assessment of Some Local and Imported Jam in the Egyptian Market

In this study, a survey was carried out on some jam types in the Egyptian market, such as vitrac (strawberry, apricot and fig jam), El Rashidi El Mizan (strawberry, apricot and fig jam), Halwani Bros (apricot and fig jam) Hero (strawberry, apricot and fig jam) . Futher more, some imported jam in the Egyptian market, such as such as Menz Gasser (apricot and strawberry jam) from Italian, Hartleys apricot jam from England, Altunsa strawberry jam from Turky and Al Rakyzen quince jam from Iraqi. Chemical and physiochemical properties were analysis, the Altunsa strawberry jam from Turky was higher in moisture content 37.47%, while the least was Hartleys apricot jam from England 30.50%, also Altunsa strawberry jam from Turky was higher in total sugars 58.536% and the least was Menz Gasser apricot jam from Italian 54.24%. On the other hand,the local and imported generality jam samples acceptable in sensory evaluation of the overall acceptability ranged from 84.82 to 91.00%. All local and imported jams were not detected in heavy metals such as cadmium, mercury, arsenic, lead, tin and cobalt. The results showed that most of the pesticide residues were not detected for all local and imported jam samples. Also, local and imported jam samples were microbiological safety fortotal bacterial count, coliform group bacteria and total yeastsandmolds. The results showed that all local and imported jam samples were not detected for coliform group, that due to the high temperatue during manufacture of jam. Finally, these results its clear that local jam was better than imported jam and both of them jams meet with the Egyptian standards and the CODEX standards.

Physicochemical and Nutritional Stability of Optimized Low-calorie Quince (Cydonia oblonga) Jam Containing Stevioside During Storage

Physicochemical and Nutritional Stability of Optimized Low-calorie Quince (Cydonia oblonga) Jam Containing Stevioside During Storage

Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams

Aims: The aim of the study was to establish whether the addition of some berries and fruits during quince jam processing, improves its colour and enriches it in polyphenol compounds, other than those found in quince fruits. Methods: Phenolic compounds were identified and quantified by LC-MS Q/TOF and HPLC. Antioxidant activity was measured by ABTS, DPPH and FRAP methods. The colour of jams was expressed as L, a*, b* value. Results: The total content of polyphenolic compounds in quince jam was 484.5 mg/100 g. The highest level of phenolic compounds and antioxidant activity (p < 0.05) was observed in samples with the addition of chokeberry > black currant > flowering quince. The colour of examined jams could be due to the type of fruit addition, the nature of the pigments in these fruits. Conclusion: Overall, the results indicated that some mixed jams can represent a good source of antioxidant compounds and can have an attractive colour for the consumer.

FRUIT FUNCTIONAL FOOD FOR DIABETIC DIET

Restricting intake of sugar required to diabetes generates, often, an excessive desire to violate the prohibition of food. However, to prevent this phenomenon, producing products that keep foods taste sweet without altering the glycaemic control of diabetic patients is an important objective for the food industry professionals, doctors and nutritionists. This paper presents results of research performed for the development of processed fruit products, that are diet for diabetics: jams, compotes, nectars. There were used as allowed sweeteners in diabetic diet: fructose (nutrient natural sweetener) and acesulfame potassium (non-nutrient synthetic sweetener). Processed fruit products for diabetics have sensory characteristics (appearance, taste, smell, flavor) similar to those of conventional, sugar-based use. Jams (Apple jam for diabetics and Quince jam for diabetics) have a total carbohydrate content from 48.90 to 50.65%, and fructose content is between 34 and 34.8%. Compotes (Cherry compote for diabetics, Morello cherry compote for diabetics) have a total carbohydrate content from 5.30 to 5.65%. Nectars (Apple nectar for diabetics, Quince nectar for diabetics) have a total carbohydrate content from 4.10 to 4.13%. Jams for diabetics were used in composition of Croissants for diabetics (Croissant with apple jam for diabetics, Croissant with quince jam for diabetics). Their total carbohydrate content is from 55.98 to 56.11%, and the fructose content is 17%. Diabetic products mentioned above have been clinically tested in the “Maria Sklodowska Curie” Emergency Hospital for Children, Bucharest. Clinical trials have shown that these products are valued from the sensorial point of view by diabetics, and the recommended daily dose does not change their glycaemic control.

Nota científica: Avaliação sensorial de geleia de marmelo ‘Japonês’ em diferentes concentrações de sólidos solúveis totais

In recent years, Japanese quince (Chaenomeles sinensis Koehne) plants have been widely studied due to their high productivity, resistance to entomosporium and ability to serve as rootstock for other cultivars. In order to facilitate the use of this cultivar for human consumption, the present study aimed to develop and evaluate the acceptance of a Japanese quince jam with different concentrations of total soluble solids. The fruits used in the experiment were harvested at the Experimental Farm of EPAMIG, located in the city of Maria da Fe, MG, Brazil. To obtain the jams, the fruits were processed to obtain a final product with concentrations of 66, 68 and 70 °Brix with respect to the total soluble solids. Acceptance testing was performed by a group of fifty non-trained panellists, who evaluated the appearance, texture, aroma, taste, overall acceptance and purchasing intention of the different treatments. The results showed that the Japanese quince jams were well accepted with respect to all the attributes, and that, in general, the samples with 68 and 70 oBrix showed greater acceptability and purchasing intention amongst the tasters.

모과잼 제조시 혼합물 실험계획법에 의한 재료 혼합비율의 최적화

본 연구에서는 다양한 약리적 효능에도 불구하고 현재 한정된 범위의 가공식품의 재료로 쓰이는 모과의 이용성을 증진시키고자하는 방안으로 모과잼을 제조해 보고자 혼합물 실험계획법으로(mixture design) 중 D-optimal design을 이용하였다. 실험에 사용한 모과의 수용성 펙틴 함량을 측정한 결과 4.32 ㎎/g이었다. 이는 잼을 만들기에는 적당하지 않은 수용성 펙틴 함량이므로 모과잼을 만들기 위해서는 펙틴을 첨가할 필요가 있음을 알 수 있었다. 잼 품질에 가장 영향을 미치는 모과, 펙틴과 설탕 첨가량을 독립변수로 설정하였고, 예비실험을 거쳐 모과 페이스트 45～60%, 펙틴 1.5～4.5%, 설탕 45.5～63.5%의 범위로 결정하였다. 14개의 실험결과를 모델링화 하여 F-test를 통해 유의성을 검증한 결과 당도(˚Brix), pH, 명도, 황색도, 총색차, 견고성은 각각의 인자들이 독립적으로 작용을 하는 linear 모델이, 퍼짐성, 적색도, 관능검사의 모든 항목에서는 각각의 인자들이 서로 교호작용을 하는 quadratic 모델이 결정되었다. 모델의 적합성을 분석한 결과 모든 항목에서 유의성을 보여주어 모델로서 적합함이 인정되었다. 반응표면과 trace plot의 결과 모과 페이스트 첨가량이 적고 설탕 첨가량이 많을수록 당도(˚Brix)와 총색차는 증가하였고, 모과 페이스트와 펙틴의 첨가량이 많고 설탕 첨가량이 적을수록 원재료의 pH에 영향을 받아 pH는 낮아졌다. 퍼짐성과 견고성의 경우 모과 페이스트와 펙틴의 영향을 많이 받은 것으로 나타났다. 색도 중 명도와 적색도의 경우 모과 페이스트 첨가량이 많고 설탕 첨가량이 적을수록 모과잼의 색이 밝고 붉은 것으로, 모과 페이스트와 설탕의 첨가량이 많을수록 황색도가 증가해 잼의 색이 노란 것으로 나타났다. 관능검사 결과에서는 모과 페이스트, 펙틴, 설탕을 적거나 많이 첨가할 경우에는 오히려 낮은 점수를 받았고, 모과 페이스트와 펙틴의 상호작용이 가장 크게 작용한 것으로 나타났다. 모과잼의 재료 혼합비의 최적화는 수치적 최적화와 모형적 최적화 결과를 통해 모과 페이스트 54.48%, 펙틴 2.45%, 설탕 53.07%로 결정되었고, 이 재료 배합비로 모과잼을 제조할 경우 모과의 이용성 향상과 모과잼의 산업화가 가능할 것으로 기대된다. 본 연구에서는 다양한 약리적 효능에도 불구하고 현재 한정된 범위의 가공식품의 재료로 쓰이는 모과의 이용성을 증진시키고자하는 방안으로 모과잼을 제조하기 위하여 혼합물 실험계획법으로 최적의 재료 혼합비율을 찾아 고품질의 모과잼을 개발하고자 하였다.

Determination of patulin in apple and quince products by GC–MS using 13C 5–7 patulin as internal standard

A reliable gas chromatographic mass spectrometric method has been validated for the determination of trace levels (<10 μgL −1) of patulin in apple products and quince jam. The method was based on extraction of patulin with ethyl acetate-hexane, alkalinisation and silylation with N,O-bis-trimethylsilyltrifluoroacetamide with 1% of trimethylchloro-silane. The accurate determination of patulin was achieved by employing commercial 13C 5–7 patulin labelled as an internal standard, which allowed compensating target analyte losses and enhancement or suppression matrix effects. Limits of detection and quantification of method using real samples were 0.4 and 1.6 μgkg −1, respectively. Recoveries of patulin from samples spiked at 8–50 μgkg −1 levels ranged between 71% and 89%. The repeatability of measurements (expressed as relative standard deviation) was lower than 16%. The method was successfully applied to the determination of patulin in apple fruit and apple products including juice, cider and baby food, and also in quince fruit and quince jam. A new PCR system for the detection of Penicillium expansum in samples containing highly degraded DNA was developed which permitted the detection of the mould in 2/3 of the samples containing patulin, including juices and jams.

Adding value to hard date ( Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam

Second-grade dates (with a hard texture) from three potential Tunisian cultivars (Deglet Nour, Allig and Kentichi) showed the same sugar (∼73.30–89.55 g/100 g dry matter), fibre (∼7.95–18.83 g/100 g dry matter) and total phenolics (∼280.6–681.8 mg of GAE/100 g) content as dates of high quality. Deglet Nour and Kentichi varieties were characterised by a high content of sucrose and low reducing sugar content; contrary to Allig and the majority of other date varieties tested. This work intended to add value to these raw materials by using them in jam production. The corresponding jams were characterised in terms of chemical composition, physical (texture and water retention capacities) and sensory properties. Results showed a significant effect of the date variety on the composition and physical characteristics of date jams. Indeed, Allig jam was richer in reducing sugars and was characterised by its higher firmness and water retention capacity. To test the acceptability of these new products, we compared them with quince jam (the most consumed in Tunisia). Results showed that Allig and Kentichi jams presented a higher overall acceptability. However, quince and Deglet Nour jams did not show any significant differences ( P > 0.05). Results from this work revealed essential information that could promote the commercialization of dzate jam.

Principal component analysis as tool of characterization of quince ( Cydonia oblonga Miller) jam

Fifty-one quince jams from several different brands, commercialised in three consecutive years, traditionally prepared and industrially manufactured, were studied. Principal component analysis (PCA) was performed, in order to assess the correlations between the different components of quince jam phenolics, organic acids and free amino acids. Phenolics determination was the most interesting. The differences between phenolic profiles of traditional and industrial quince jams were emphasised during PCA. Two main PC characterise the quince jam phenolic composition (54.4% of all variance): PC1 (37.4%) and PC2 (17.0%). The PC1 describes the differences between the contents of 3- O- and 5- O-caffeoylquinic acids and all flavonoids and the PC2 relates the contents of 4- O- and 5- O-caffeoylquinic acids against 3- O-caffeoylquinic and 3,5-dicaffeoylquinic acids. The results indicate that many industrial manufacturers usually use unpeeled fruits in the preparation of the jams. The PCA of phenolic compounds enabled clear discrimination between quince jams prepared with peeled and unpeeled fruits.

Free amino acid composition of quince (Cydonia oblonga Miller) fruit (pulp and peel) and jam.

Twenty-one free amino acids present in several samples of quince fruit (pulp and peel) and quince jam (homemade and industrially manufactured) were analyzed by GC/FID. The analyses showed some differences between quince pulps and peels. Generally, the highest content in total free amino acids and in glycine was found in peels. As a general rule, the three major free amino acids detected in pulps were aspartic acid, asparagine, and hydroxyproline. For quince peels, usually, the three most abundant amino acids were glycine, aspartic acid, and asparagine. Similarly, for quince jams the most important free amino acids were aspartic acid, asparagine, and glycine or hydroxyproline. This study suggests that the free amino acid analysis can be useful for the evaluation of quince jam authenticity. It seems that glycine percentage can be used for the detection of quince peel addition while high alanine content can be related to pear addition.

Quince jam quality: microbiological, physicochemical and sensory evaluation

The present work aimed to study the quality of 18 brands of quince jam commercially available in the Portuguese market. Microbiological analyses included enumeration of yeasts and molds. Sugar content was determined by refractometry (°Brix), while the quantification of the preservatives benzoic and sorbic acids as well as other organic acids (citric, malic, lactic, quinic, succinic) was carried out by HPLC/UV. For sensory analysis, a panel of 10 assessors with slight training was used following the quantitative descriptive analysis methodology. Microbiological analyses revealed that four quince jam samples presented a total number of yeasts and molds higher than 10 3 cfu/g, which is above the expected levels for this parameter. With respect to sugar content, four samples presented °Brix lower than 63%, while most of the samples (eleven) contained between 63% and 70% of sucrose. Only three samples presented °Brix higher than 70%. A large variability among the commercial brands of quince jam was noticed for benzoic, sorbic, citric, malic, quinic and succinic acids contents. Benzoic acid content exceeded the legal limits of 500 mg/kg in five samples. The sum of benzoic and sorbic acids was above the limits allowed by legislation (1000 mg/kg) in two samples. Categorical principal components analysis using number of molds, number of yeasts, benzoic, sorbic, succinic, malic, citric, quinic acids as variables was performed to determine similarities/differences between quince jam samples. Results from sensory analysis revealed mainly a group of samples with typical soft odour and taste, attributes correlated with low granulous texture and shiny surfaces, in contrast to another group of samples with intense odour, but less typical, more acid and puree, sandy type of texture. Other samples were situated between this two extremes. Apart from the few points raised above, mainly in what concerns preservative levels, in general terms one can say that the products investigated are in good agreement with the major national specifications, though some action should be undertaken to assure that better practices will help lowering the number of easily avoidable non-conformities.

Study of the organic acids composition of quince (Cydonia oblonga Miller) fruit and jam.

The organic acids present in several samples of quince fruit (pulp and peel) and quince jam (homemade and industrially manufactured) were analyzed by HPLC. The sample preparation was simple, involving only extraction with methanol (40 degrees C) and filtration through a Sep-pack C18 cartridge. The chromatographic separation was achieved using an ion exclusion column, Nucleogel Ion 300 OA (300 x 7.7 mm), in conjunction with a column heating device at 30 degrees C. An isocratic elution with H(2)SO(4) 0.01 N as the mobile phase, with a flow rate of 0.1 mL/min, and UV detection at 214 nm were used. These analyses showed that all samples presented a similar profile composed of at least six identified organic acids: citric, ascorbic, malic, quinic, shikimic, and fumaric acids. Several samples also contained oxalic acid. This study suggests that the organic acids levels and ratios may be useful for the determination of percent fruit content of quince jams. The citric acid value can also be used in the differentiation of the type of manufacture of the commercial quince jams (homemade or industrially manufactured).

DETERMINATION OF SELECTED PHENOLIC COMPOUNDS IN QUINCE JAMS BY SOLID-PHASE EXTRACTION AND HPLC

With the purpose of improving an analytical method for the determination of selected phenolic compounds in quince jams, a comparative study of recoveries by two different non-polar sorbents, Isolute C18 non end-capped (NEC) and Isolute C18 end-capped (EC), was performed. Significant differences in the recovery percentages were found. The results suggest that Isolute C18 (NEC) is the most suitable for the recovery of the selected phenolics from quince jams, when 1% of methanol was added to the samples. The reversed-phase High-Performance Liquid Chromatography/Diode Array Detector (HPLC/DAD) procedure is rapid, sensitive, reproducible, and accurate. The improved sample preparation was simple, involving only a C18 Solid-Phase Extraction (SPE) purification step. The detection limit values for phenolic compounds were between 0.1 and 1.6 μg mL−1 and the method was precise. As a general rule, the recovery values were high, except for arbutin. This technique can also be useful in the evaluation of commercial quince jams genuineness.

Analysis of phenolic compounds in the evaluation of commercial quince jam authenticity.

The phenolic compounds present in 17 samples of Portuguese commercial and three homemade quince jams were analyzed by reversed-phase HPLC/DAD, to determine their authenticity. Two different extraction methods were needed for the complete definition of quince jams profiles, one of them including an Amberlite XAD-2 cleaning step. These analyses showed that all the samples presented a similar profile composed of at least eight identified phenolic compounds, several unidentified characteristic procyanidin polymers, and sodium benzoate as preservative of quince jams. Several samples also contained arbutin, suggesting that these quince jam samples were fraudulently adulterated with pear puree.

Simultaneous determination of benzoic and sorbic acids in quince jam by HPLC

An isocratic HPLC technique is described for the determination of benzoic acid and sorbic acid in industrial quince jam. The preparation procedure was optimized. Precipitation of proteins and fat by the addition of methanol, followed by centrifugation and/or filtration provided an extract suitable for chromatographic analysis. The chromatographic separation was achieved with a C18 column and acetate buffer (pH=4.4) - methanol (65:35) as the mobile phase. The effluent was monitored at 235 nm. Effective separation and quantification was achieved in less than 7 min. Specificity of the method was checked against common food additives added to industrial quince jam, such as l-ascorbic acid and citric acid. Diode array detection was used for confirmation of the preservatives. Mean recoveries of 95–104% were obtained with a precision less than 2.6%, detection limits of 25 and 6.25 mg/kg were obtained for benzoic and sorbic acids, respectively. Results were in good agreement with the reference methods. The presence of benzoic and sorbic acids in quince jams available on the Portuguese market, was also determined. Eleven commercial brands of quince jam were analysed. All contained benzoic acid. The concentration ranged from 413.9±10.4 to 1501±4.2 mg of benzoic acid/kg of quince jam. Only two brands also contained sorbic acid. The concentrations were 515.0±7.0 and 908.3±5.3 mg of sorbic acid/kg of quince jam.

DEVELOPMENT OF AN HPLC/DIODE-ARRAY DETECTOR METHOD FOR SIMULTANEOUS DETERMINATION OF SODIUM BENZOATE AND PHENOLIC COMPOUNDS IN QUINCE JAM

A simple, rapid, sensitive, reproducible, and accurate reversed-phase HPLC procedure is proposed for the determination of sodium benzoate in quince jam samples. The sample preparation was simple, involving only extraction with methanol. The chromatographic separation was achieved using a reversed-phase column Spherisorb ODS2 (5μm; 25.0 × 0.46 cm). Gradient elution was carried out using water-formic acid (19:1) (A) and methanol (B). The effluent was monitored by a diode-array detector and chromatograms were recorded at 280 nm. The detection limit value of the method for sodium benzoate was 0.5 μg/mL and the method was precise (SD=0.003; CV%=2.76; n=6). Recovery values of sodium benzoate from spiked quince jam samples were between 94.7 and 100 %. This technique can also be useful for the simultaneous definition of the phenolic profile (phenolic acids, flavonoids, and glycosides of procyanidin polymers) of quince jam.