Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit

Papp, Nóra and Szabó, Tibor and Szabó, Zoltán and Nyéki, József and Stefanovitsné dr. Bányai, Éva and Hegedűs, Attila (2013) Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit. INTERNATIONAL JOURNAL OF HORTICULTURAL SCIENCE (3-4). pp. 33-35. ISSN 1585-0404

Preview

Text Pappetal2013IJHS.pdf Download (295kB) | Preview

Abstract

Fruits of twelve quince (Cydonia oblonga Mill.) commercial cultivars and selections were compared in the ferric reducing antioxidant power (FRAP) and total phenolic content (TPC) of intact and peeled fruits. The antioxidant capacity and total phenolic content ranged between 5.99 and 63.10 mmol AA/100 g FW, and 3.92 and 12.83 g GA/100 g FW, respectively. These ranges cover an almost 8-times variation among the tested genotypes in case of antioxidant capacity and also declares two-times variation for total polyphenolic content. Cultivars ‘Aromate’ and ‘Bereczki’ possessed the lowest antioxidant capacity and ‘Román portugál’ and ‘Bereczki’ had the lowest polyphenolic contents. In contrast, cultivars ‘Champion’ and ‘Konstantinápolyi’ possessed the highest antioxidant capacity and ‘Mezőtúri’ and ‘De Husi’ had the highest polyphenolic contents. The Pearson’s coefficient was relatively moderate but significant (r=0.51) indicating a weak interdependence between FRAP and TPC values of quince fruits. Our results led us to the conclusion that quince might be considered as a valuable source of antioxidants and polyphenolics.

Actions (login required)

Edit Item