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Título

Quince (Cydonia oblonga Miller) Fruit (Pulp, Peel, and Seed) and Jam: Antioxidant Activity

AutorSilva, Branca M.; Andrade, Paula B.; Valentão, Patricia; Ferreres, Federico ; Seabra, Rosa M.; Ferreira, Margarida A.
Palabras claveCydonia oblonga Miller
Cydonia oblonga Miller
Phenolic compounds
Organic acids
Antioxidant activity
DPPH assay
Fecha de publicación3-jul-2004
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 52(15): 4705-4712 (2004)
ResumenTo study the antioxidant activity of quince fruit (pulp, peel, and seed) and jam, methanolic extracts were prepared. Each extract was fractionated into a phenolic fraction and an organic acid fraction and was analyzed by high-performance liquid chromatography (HPLC)/diode array detection and HPLC/UV, respectively. Antiradical activities of the extracts and fractions were evaluated by a microassay using 1,1‘-diphenyl-2-picrylhydrazyl. The phenolic fraction always exhibited a stronger antioxidant activity than the whole methanolic extract. Organic acid extracts were always the weakest in terms of antiradical activity, which seems to indicate that the phenolic fraction gives a higher contribution for the antioxidant potential of quince fruit and jam. The evaluation of the antioxidant activity of methanolic extracts showed that peel extract was the one presenting the highest antioxidant capacity. The IC50 values of quince pulp, peel, and jam extracts were correlated with the caffeoylquinic acids total content. Among the phenolic fractions, the seed extract was the one that exhibited the strongest antioxidant activity. The IC50 values of quince pulp, peel, and jam phenolic extracts were strongly correlated with caffeoylquinic acids and phenolics total contents. For organic acid fractions, the peel extract was the one that had the strongest antiradical activity. The IC50 values of quince pulp, peel, and jam organic acid fractions were correlated with the ascorbic acid and citric acid contents.
Descripción8 pages, 7 figures, 2 tables.
Versión del editorhttp://dx.doi.org/10.1021/jf040057v
URIhttp://hdl.handle.net/10261/17918
DOI10.1021/jf040057v
ISSN1520-5118 (Online)
0021-8561 (Print)
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