Open AccessPhenolic profile and physicochemical characterization of quince (Cydonia oblonga Mill) fruits at different maturity index
Author(s) -
Giampaolo Blanda,
María Janeth RodríguezRoque,
Patrizia Comandini,
María Antonia Flores-Córdova,
Nora A. Salas-Salazar,
Óscar Cruz-Álvarez,
Mayra Cristina Soto-Caballero
Publication year - 2020
Publication title -
notulae botanicae horti agrobotanici cluj-napoca
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.332
H-Index - 32
eISSN - 1842-4309
pISSN - 0255-965X
DOI - 10.15835/nbha48412108
Subject(s) - chemistry , ripening , quercetin , phytochemical , gallic acid , catechin , food science , maturity (psychological) , high performance liquid chromatography , glycoside , botany , chromatography , polyphenol , organic chemistry , biochemistry , biology , antioxidant , psychology , developmental psychology
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.