Effect of Various Drying Methods on Physicochemical and Bioactive Properties of Quince Fruit (Cydonia oblonga Mill.)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
- Physicochemical properties
2.2.1. Dry Matter Content
2.2.2. Water Activity (aw)
2.2.3. pH
2.2.4. Total Acidity (TA)
2.2.5. Soluble Solids Content (°Brix)
2.2.6. Instrumental Color Measurement
- Bioactive properties
2.2.7. The Content of Selected Carotenoids
2.2.8. The Content of Selected Flavonoids and Phenolic Acids
2.2.9. Tannin Content
2.2.10. Preparation of Extracts for Determination of Total Polyphenol Content and Antioxidant Activity
2.2.11. Total Polyphenol Content
2.2.12. Antioxidant Activity
2.2.13. Statistical Analysis
3. Results and Discussion
3.1. Physicochemical Properties of Quince Fruit Fresh and Dried by Various Methods
3.2. Bioactive Properties of Fresh and Dried by Various Methods Quince
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Parameter | Fresh | Conv-50 | Conv-70 | Freeze-Dried |
---|---|---|---|---|
Dry matter (%) | 18.60 ± 0.16 a | 86.99 ± 0.11 b | 87.20 ± 0.39 b | 98.58 ± 0.18 c |
Water activity (aw) | 0.9857 ± 0.00 d | 0.2633 ± 0.00 c | 0.2133 ± 0.00 b | 0.1352 ± 0.00 a |
pH | 4.19 ± 0.03 | - | - | - |
Total acidity (g/100 g) | 0.26 ± 0.00 a | 1.65 ± 0.01 b | 1.83 ± 0.04 c | 1.87 ± 0.01 c |
°Brix (%) | 12.50 ± 0.50 | - | - | - |
Color Parameter | Fresh | Conv-50 | Conv-70 | Freeze-Dried |
---|---|---|---|---|
L* (lightness) | 82.11 ± 3.48 c | 59.21 ± 1.31 b | 56.31 ± 1.46 a | 91.72 ± 0.22 d |
a* (redness) | 11.54 ± 0.59 d | 9.02 ± 0.86 c | 8.53 ± 0.18 b | −1.37 ± 0.16 a |
b* (yellowness) | 58.76 ± 2.01 d | 35.27 ± 0.50 c | 34.55 ± 0.10 b | 33.12 ± 0.59 a |
Carotenoids | Fresh | Conv-50 | Conv-70 | Freeze-Dried |
---|---|---|---|---|
Lutein (mg/100 g) | 3.55 ± 0.06 a | 9.62 ± 0.15 c | 8.88 ± 0.19 b | 13.57 ± 0.21 d |
Zeaxanthin (mg/100 g) | 1.39 ± 0.00 a | 5.56 ± 0.00 b | 5.56 ± 0.00 b | 5.57 ± 0.00 b |
Chlorophyll a (mg/100 g) | 14.22 ± 0.13 a | 39.31 ± 0.46 c | 35.72 ± 0.24 b | 57.88 ± 0.22 d |
Chlorophyll b (mg/100 g) | 12.22 ± 0.16 a | 36.68 ± 1.05 c | 33.40 ± 0.62 b | 49.23 ± 0.37 d |
β-carotene (mg/100 g) | 13.61 ± 0.00 a | 54.00 ± 0.00 b | 54.32 ± 0.00 b | 54.42 ± 0.01 b |
Flavonoids | Fresh | Conv-50 | Conv-70 | Freeze-Dried |
---|---|---|---|---|
Catechin (mg/100 g) | 3.33 ± 0.09 b | 3.10 ± 0.03 ab | 2.95 ± 0.02 a | 13.39 ± 0.28 c |
Epigallocatechin (mg/100 g) | 8.04 ± 0.05 a | 14.96 ± 0.61 c | 10.89 ± 0.23 b | 30.69 ± 0.62 d |
Rutoside-3-O-quercetin (mg/100 g) | 4.60 ± 0.26 a | 19.11 ± 1.04 d | 15.98 ± 0.39 b | 17.34 ± 0.25 c |
Quercetin (mg/100 g) | 0.95 ± 0.01 a | 2.74 ± 0.02 c | 2.34 ± 0.06 b | 3.87 ± 0.01 d |
Phenolic Acids | Fresh | Conv-50 | Conv-70 | Freeze-Dried |
---|---|---|---|---|
Gallic acid (mg/100 g) | 1.10 ± 0.02 a | 5.17 ± 0.15 b | 4.68 ± 0.05 b | 17.68 ± 0.17 c |
Chlorogenic acid (mg/100 g) | 14.47 ± 0.14 a | 45.34 ± 1.41 c | 39.20 ± 0.38 b | 244.12 ± 7.85 d |
Caffeic acid (mg/100 g) | 0.61 ± 0.00 a | 3.79 ± 0.10 b | 3.50 ± 0.06 b | 9.83 ± 0.15 c |
p-coumaric (mg/100 g) | 0.39 ± 0.00 a | 6.73 ± 0.08 bc | 6.22 ± 0.37 b | 7.19 ± 0.36 c |
Ferulic acid (mg/100 g) | 0.31 ± 0.00 a | 1.92 ± 0.05 b | 1.81 ± 0.12 b | 4.85 ± 0.07 c |
Bioactive Compounds | Fresh | Conv-50 | Conv-70 | Freeze-Dried |
---|---|---|---|---|
Tannins (g/100 g) | 3.64 ± 0.06 a | 5.08 ± 0.04 b | 6.85 ± 0.61 c | 9.74 ± 0.05 d |
Total polyphenols (mg GAE/100 g) | 364.53 ± 3.76 c | 220.15 ± 2.30 a | 287.87 ± 7.11 b | 976.16 ± 11.48 d |
Antioxidant activity (µM TEAC/100 g) | 520.78 ± 8.56 c | 426.08 ± 9.92 a | 467.94 ± 2.18 b | 1478.08 ± 6.24 d |
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Najman, K.; Adrian, S.; Hallmann, E.; Sadowska, A.; Buczak, K.; Waszkiewicz-Robak, B.; Szterk, A. Effect of Various Drying Methods on Physicochemical and Bioactive Properties of Quince Fruit (Cydonia oblonga Mill.). Agriculture 2023, 13, 446. https://doi.org/10.3390/agriculture13020446
Najman K, Adrian S, Hallmann E, Sadowska A, Buczak K, Waszkiewicz-Robak B, Szterk A. Effect of Various Drying Methods on Physicochemical and Bioactive Properties of Quince Fruit (Cydonia oblonga Mill.). Agriculture. 2023; 13(2):446. https://doi.org/10.3390/agriculture13020446
Chicago/Turabian StyleNajman, Katarzyna, Sylwia Adrian, Ewelina Hallmann, Anna Sadowska, Krzysztof Buczak, Bożena Waszkiewicz-Robak, and Arkadiusz Szterk. 2023. "Effect of Various Drying Methods on Physicochemical and Bioactive Properties of Quince Fruit (Cydonia oblonga Mill.)" Agriculture 13, no. 2: 446. https://doi.org/10.3390/agriculture13020446