Comparison of different quince (Cydonia oblonga Mill.) varieties based on their physical and chemical properties

Szalóki-Dorkó Lilla and Rikker Anita Márta and Máté Mónika: Comparison of different quince (Cydonia oblonga Mill.) varieties based on their physical and chemical properties.

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Abstract

Quince (Cydonia oblonga Mill.) is a worldwide fruit, which is not consumed as a raw fruit because of its tart taste and hard texture, but it has become favourite by processing it into juice, jam, brandy, or even quince cheese. During our work, five different varieties of quince ('Bereczki’, 'Bereczki bőtermő’, 'Leskovaci', 'Vranja', 'Cydora robusta') were examined in terms of the total dry matter content, water soluble solids, antioxidant capacity (FRAP) and total polyphenol content (TPC) of the raw fruit. Based on the results, ’Leskovaci’ had the highest total dry matter content (22.23%) and water-soluble dry matter content (16.77%), which is more preferable in quince cheese production. However, ‘Bereczki’ contained the highest TPC (241.53 mg GSE/ 100 g) and FRAP (428.39 mg ASE/ 100 g) values. These two varieties can be promising for processing, but more examinations are needed.

Item Type: Conference or Workshop Item
Journal or Publication Title: Proceedings of the International Symposium on Analytical and Environmental Problems
Date: 2024
Volume: 30
ISBN: 978-963-688-009-5
Page Range: pp. 372-376
Language: English
Publisher: University of Szeged
Place of Publication: Szeged
Event Title: 30th International Symposium on Analytical and Environmental Problems
Event Type: Conference
Event Location: Szeged
Event Dates: 2024. október 7-8.
Related URLs: https://acta.bibl.u-szeged.hu/85607/
Uncontrolled Keywords: Élelmiszerkémia
Additional Information: Bibliogr.: p. 375-376. ; ill. ; összefoglalás angol nyelven
Subjects: 01. Natural sciences
01. Natural sciences > 01.04. Chemical sciences
Date Deposited: 2024. Nov. 27. 10:50
Last Modified: 2024. Nov. 27. 10:50
URI: http://acta.bibl.u-szeged.hu/id/eprint/85763

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