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

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

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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
Section
Research Articles