Phenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index

Authors

  • Giampaolo BLANDA Universita di Bologna, Dipartimento di Scienze degli Alimenti, Piazza Goidanich, 60, Cesena, FC, 47521 (IT)
  • Maria J. RODRIGUEZ-ROQUE Universidad Autonoma de Chihuahua, Facultad de Ciencias Agrotecnologicas, Presa de la Amistad 2015, Barrio la Presa, Cuauhtemoc, Chihuahua, 31510 (MX)
  • Patrizia COMANDINI Universita di Bologna, Dipartimento di Scienze degli Alimenti, Piazza Goidanich, 60, Cesena, FC, 47521 (IT)
  • Maria A. FLORES-CORDOVA Universidad Autonoma de Chihuahua, Facultad de Ciencias Agrotecnologicas, Presa de la Amistad 2015, Barrio la Presa, Cuauhtemoc, Chihuahua, 31510 (MX)
  • Nora A. SALAS-SALAZAR Universidad Autonoma de Chihuahua, Facultad de Ciencias Agrotecnologicas, Presa de la Amistad 2015, Barrio la Presa, Cuauhtemoc, Chihuahua, 31510 (MX)
  • Oscar CRUZ-ALVAREZ Universidad Autonoma de Chihuahua, Facultad de Ciencias Agrotecnologicas, Presa de la Amistad 2015, Barrio la Presa, Cuauhtemoc, Chihuahua, 31510 (MX)
  • Mayra C. SOTO-CABALLERO Universidad Autonoma de Chihuahua, Facultad de Ciencias Agrotecnologicas, Presa de la Amistad 2015, Barrio la Presa, Cuauhtemoc, Chihuahua, 31510 (MX)

DOI:

https://doi.org/10.15835/nbha48412108

Keywords:

phenolic compounds; physicochemical parameters; quince; ripening

Abstract

The ripening of fruits is a determinant factor on the composition of phytochemical compounds such as phenolic compounds. In this study the phenolic profile of quince fruits was determined as a function of its maturity index. Based on the total soluble solids (TSS) and the acidity (TA) of the fruits, four maturity indexes were established (12.55, 14.56, 21.86 and 24.77), using the ratio of TSS/TA. The phenolic profile of quince fruits with different maturity indexes were obtained by a reversed-phase HPLC-DAD and HPLC-DAD/MS. A PCA loading plot was generated to explain the relationship between physicochemical parameters and the phenolic compounds. The phenolic compounds identified in the quince fruits were 3-0-caffeoylquinic acid, catechin, 4-0-caffeoylquinic acid, 5-0-caffeoylquinic acid, coumaric acid, quercetin-3-0-rutinoside and quercetin-3-0-glycosides. The maturity index increase caused in general a reduction of phenolic compounds, these compounds were also influenced by pH and acidity of fruits. Quince is a valuable source of natural phenolic antioxidants, and can be used as raw material to elaborate diverse food products, providing important functional properties.

References

Acikgoz C (2011). Extraction and characterization of pectin obtained from Quince fruits (Cydonia vulgaris pers) grown in Turkey. Asian Journal of Chemistry 23:149-152.

Akhtar I, Rab A (2015). Effect of fruit ripening stages on strawberry (Fragaria × ananassa. Duch) fruit quality for fresh consumption. Journal of Agricultural Research 53(3):43-424.

Arena ME, Postemsky, P, Curvetto, NR (2012). Accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia, a native Patagonian species. New Zealand Journal of Botany 50(1):15-28. https://doi.org/10.1080/0028825X.2011.638644

Baroni MV, Gastaminza J, Podio NS, Lingua MS, Wunderlin DA, Rovasio JL, … Ribotta PD (2018). Changes in the antioxidant properties of quince fruit (Cydonia oblonga Miller) during jam production at industrial scale. Journal of Food Quality 2018:1-9. https://doi.org/10.1155/2018/1460758

Behboudi-Jobbehdar S, Soukoulis C, Yonekura L, Fisk I (2013). Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748. Drying Technology 31(11):1274-1283. https://doi.org/10.1080/07373937.2013.788509

Benzarti S, Hamdi H, Lahmayer I, Toumi W, Kerkeni A, Belkadhi K, Sebei, H (2015). Total phenolic compounds and antioxidant potential of quince (Cydonia oblonga Miller) leaf methanol extract. International Journal of Innovation and Applied Studies 13(3):518-526.

Blanda G, Cerretani L, Cardinali A, Barbieri S, Bendini A, Lercker G (2009). Osmotic dehydro freezing of strawberries: Polyphenolic content, volatile profile and consumer acceptance. LWT-Food Science and Technology 42(1):30-36. https://doi.org/10.1016/j.lwt.2008.07.002

Borazan AA, Acikgoz C (2017). Effect of quince variety on the quality of pectin: Chemical composition and characterization. International Journal of Pharmaceutical, Chemical & Biological Sciences 7(4):393-400. https://hdl.handle.net/11552/1373

Butkhup L, Samappito S (2011). Changes in physico-chemical properties, polyphenol compounds and antiradical activity during development and ripening of maoluang (Antidesma bunius L. Spreng) fruits. Journal of Fruit and Ornamental Plant Research 19(1):85-99.

Brahem M, Renard CM, Eder S, Loonis M, Ouni R, Mars M, Le Bourvellec C (2017). Characterization and quantification of fruit phenolic compounds of European and Tunisian pear cultivars. Food Research International 95:125-133. https://doi.org/10.1016/j.foodres.2017.03.002

Carvalho M, Silva BM, Silva R, Valentão P, Andrade PB, Bastos ML (2010). First report on Cydonia oblonga Miller anticancer potential: Differential antiproliferative effect against human kidney and colon cancer cells. Journal of Agricultural and Food Chemistry 58:3366-3370. https://doi.org/10.1021/jf903836k

Chen F, Long X, Liu Z, Shao H, Liu L (2014). Analysis of phenolic acids of Jerusalem artichoke (Helianthus tuberosus L.) responding to salt-stress by liquid chromatography/tandem mass spectrometry. Science World Journal 2014:1-8. https://doi.org/10.1155/2014/568043

Cheynier V (2012). Phenolic compounds: From plants to foods. Phytochemistry Reviews 11(2-3):153-177. https://doi.org/10.1007/s11101-012-9242-8

Comandini P, Blanda G, Cardinali A, Cerretani L, Bendini A, Caboni MF (2008). CZE separation of strawberry anthocyanins with acidic buffer and comparison with HPLC. Journal of Separation Science 31(18):3257-3264. https://doi.org/10.1002/jssc.200800199

Costa RM, Magalhães AS, Pereira JA, Andrade PB, Valentão P, Carvalho M, Silva BM (2009). Evaluation of free radical-scavenging and antihemolytic activities of quince (Cydonia oblonga) leaf: A comparative study with green tea (Camellia sinensis). Food and Chemical Toxicology 47:860-865. https://doi.org/10.1016/j.fct.2009.01.019

Eriksson L, Byrne T, Johansson E, Trygg J, Vikström C (2013). Multi-and megavariate data analysis basic principles and applications. 3rd ed. Sweden: Umetrics Academy pp 33-35.

Famiani F, Battistelli A, Moscatello S, Cruz-Castillo JG, Walker RP (2015). The organic acids that are accumulated in the flesh of fruits: Occurrence, metabolism and factors affecting their contents-a review. Revista Chapingo Serie Horticultura 21(2):97-128. https://doi.org/10.5154/r.rchsh.2015.01.004

Ferreira IM, Pestana N, Alves MR, Mota FJ, Reu C, Cunha S, Oliveira MBP (2004). Quince jam quality: microbiological, physicochemical and sensory evaluation. Food Control 15(4):291-295. https://doi.org/10.1016/S0956-7135(03)00079-3

Gharras H (2009). Polyphenols: Food sources, properties and applications - a review. International Journal of Food Science & Technology 44(12):2512-2518. https://doi.org/10.1111/j.1365-2621.2009.02077.x

Gougoulias N, Papachatzis A, Vyrlas P, Kalfountzos D, Karaboula A (2018). Evaluation of certain qualitative and quantitative characteristics of hydroponic tomato grown to a geothermal and a conventional greenhouse. Annals of the University of Craiova 23:115-120.

Häkkinen K, Alen M, Kallinen M, Newton RU, Kraemer WJ (2000). Neuromuscular adaptation during prolonged strength training, detraining and re-strength-training in middle-aged and elderly people. European Journal of Applied Physiology 83(1):51-62. https://doi.org/10.1007/s004210000248

Hussain PR, Rather SA, Suradkar PP, Ayob O (2019). Gamma irradiation treatment of quince fruit (Cydonia oblonga Mill): Effect on post-harvest retention of storage quality and inhibition of fungal decay. Journal of Radiation Research and Applied Sciences 12(1):118-131. https://doi.org/10.1080/16878507.2019.1618588

Klepacka J, Gujska E, Michalak J (2011). Phenolic compounds as cultivar-and variety-distinguishing factors in some plant products. Plant Foods for Human Nutrition 66(1):64-69. https://doi.org/10.1007/s11130-010-0205-1

Kvikliene N, Kviklys D, Viskelis P (2006). Changes in fruit quality during ripening and storage in the apple cultivar Auksis'. Journal of Fruit and Ornamental Plant Research 14:195-202.

Leonel M, Leonel S, Tecchio MA, Mischan MM, Moura MF, Xavier D (2016). Characteristics of quince fruits cultivars (Cydonia oblonga Mill.) grown in Brazil. Australian Journal of Crop Science 10(5):711-716. https://doi.org/10.21475/ajcs.2016.10.05.p7425

Maghsoudlou Y, Ghajari MA, Tavasoli S (2019). Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties. Journal of Food Science and Technology 56(5):2365-2372. https://doi.org/10.1007/s13197-019-03644-6

Magwaza LS, Opara UL (2015). Analytical methods for determination of sugars and sweetness of horticultural products - A review. Scientia Horticulturae 184:179-192. https://doi.org/10.1016/j.scienta.2015.01.001

McClure KA, Gong Y, Song J, Vinqvist-Tymchuk M, Campbell Palmer L, Fan L, … Myles S (2019). Genome-wide association studies in apple reveal loci of large effect controlling apple polyphenols. Horticulture Research 6(107):1-12. https://doi.org/10.1038/s41438-019-0190-y

Mkhathini KM, Magwaza LS, Workneh TS, Mwithiga G (2017). Determinations of physical and chemical properties of kwazulu-natal’s household white peach ‘landrace’ in relation to extension services-a case study of impendle local municipality. South African Journal of Agricultural Extension 45(2):95-109. http://dx.doi.org/10.17159/2413-3221/2017/v45n1a439

Mondolot L, La Fisca P, Buatois B, Talansier E, De Kochko A, Campa C (2006). Evolution in caffeoylquinic acid content and histolocalization during Coffea canephora leaf development. Annals of Botany 98(1):33-40. http://dx.doi.10.1093/aob/mcl080

Navarro A, Josefa M, Gómez Gómez A, Pérez Pérez JG, Botía P (2010). Effect of saline conditions on the maduration process of Clementine Clemenules fruits on two different rootstocks. Spanish Journal of Agricultural Research 8(sp iss2):s21-s29. http://hdl.handle.net/20.500.11914/2244

Pasqualone A, Delvecchio LN, Mangini G, Taranto F, Blanco A (2014). Variability of total soluble phenolic compounds and antioxidant activity in a collection of tetraploid wheat. Agricultural and Food Science 23(4):307-316. https://doi.org/10.23986/afsci.47985

Plazonić A, Bucar F, Maleš Ž, Mornar A, Nigović B, Kujundžić N (2009). Identification and quantification of flavonoids and phenolic acids in burr parsley (Caucalis platycarpos L.), using high-performance liquid chromatography with diode array detection and electrospray ionization mass spectrometry. Molecules 14(7):2466-2490. https://doi.org/10.3390/molecules14072466

Rasheed M, Hussain I, Rafiq S, Hayat I, Qayyum A, Ishaq S, Awan MS (2018). Chemical composition and antioxidant activity of quince fruit pulp collected from different locations. International Journal of Food Properties 21(1):2320-2327. https://doi.org/10.1080/10942912.2018.1514631

Rios de Souza V, Aparecida Pimenta Pereira P, Carla Marques Pinheiro A, Carlos de Oliveira Lima L, Pio R, Queiroz F (2014). Analysis of the subtropical blackberry cultivar potential in jelly processing. Journal of Food Science 79(9):S1776-S1781. https://doi.org/10.1111/1750-3841.12565

Silva BM, Andrade PB, Ferreres F, Domingues AL, Seabra RM, Ferreira MA (2002). Phenolic profile of quince fruit (Cydonia oblonga Miller) (pulp and peel). Journal of Agricultural and Food Chemistry 50(16):4615-4618. https://doi.org/10.1021/jf0203139

Silva BM, Andrade PB, Valentão P, Ferreres F, Seabra RM, Ferreira MA (2004). Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam: antioxidant activity. Journal of Agricultural and Food Chemistry 52(15):4705-4712. https://doi.org/10.1021/jf040057v

Silva BM, Andrade PB, Valentão P, Mendes GC, Seabra RM, Ferreira MA (2000). Phenolic profile in the evaluation of commercial quince jellies authenticity. Food Chemistry 71(2):281-285. https://doi.org/10.1016/S0308-8146(00)00134-5

Singal AG, Yopp A, Skinner CS, Packer M, Lee WM, Tiro JA (2012). Utilization of hepatocellular carcinoma surveillance among American patients: A systematic review. Journal of General Internal Medicine 27(7):861-867. https://link.springer.com/article/10.1007/s11606-011-1952-x

Singh R, Rastogi S, Dwivedi UN (2010). Phenylpropanoid metabolism in ripening fruits. Comprehensive Reviews in Food Science and Food Safety 9(4):398-416. https://doi.org/10.1111/j.1541-4337.2010.00116.x

Stojanović BT, Mitić SS, Stojanović GS, Mitić MN, Kostić DA, Paunović DƉ, Arsic BB, Pavlović, AN (2017). Phenolic profiles and metal ions analyses of pulp and peel of fruits and seeds of quince (Cydonia oblonga Mill.). Food Chemistry 232, 466-475. https://doi.org/10.1016/j.foodchem.2017.04.041

Sunil P (2016). Fresh-cut fruits and vegetables: technology, physiology and safety. Fresh-cut fruits and vegetables: technology, physiology and safety. CRC Press, Boca Raton: FL.

Wang SY, Lin HS (2000). Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry 48(2):140-146. https://doi.org/10.1021/jf9908345

Zampelas A, Micha R (2015). Antioxidants in health and disease. CRC Press (1st ed), Boca Raton, FL.

Downloads

Published

2020-12-22

How to Cite

BLANDA, G. ., RODRIGUEZ-ROQUE, M. J. ., COMANDINI, P. ., FLORES-CORDOVA, M. A. ., SALAS-SALAZAR, N. A. ., CRUZ-ALVAREZ, O. ., & SOTO-CABALLERO, M. C. (2020). Phenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 48(4), 2306–2315. https://doi.org/10.15835/nbha48412108

Issue

Vol. 48 No. 4 (2020)

Section

Research Articles
CITATION
DOI: 10.15835/nbha48412108

License

Copyright (c) 2020 Giampaolo BLANDA, Maria J. RODRIGUEZ-ROQUE, Patrizia COMANDINI, Maria A. FLORES-CORDOVA, Nora A. SALAS-SALAZAR, Oscar CRUZ-ALVAREZ, Mayra C. SOTO-CABALLERO

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

License:

© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

Open Access Journal:

The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.

Most read articles by the same author(s)

1 2 > >>