Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91047
Type of publication: conference paper
Type of publication (PDB): Konferencijų tezės nerecenzuojamuose leidiniuose / Conference theses in non-peer-reviewed publications (T2)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Urbanavičiūtė, Ieva;Urbonavičienė, Dalia;Bobinaitė, Ramunė;Viškelis, Pranas
Title: Chemical constituents and antioxidant activity of Japanese quince (Chaenomeles japonica) juice and pomace
Is part of: International Scientific Conference "New trends in Food safety and quality" NIFSA 2017, 5 - 7 October 2017, Aleksandras Stulgiskis University, Lithuania. Akademija, 2017
Extent: p. 55
Date: 2017
Keywords: antioxidant activity;by-products;juice;pomase;quince
ISBN: 9786094491207
Abstract: Juice is one of the most valuable fruit and vegetable processing products. Quince (Chaenomeles japonica) juice is an important and natural product with high nutrient value and positive influence on human health. Quince juice can be used in the food industry as a high acidity ingredient, as well as a strong antioxidant due to the high content of phenolic compounds and vitamin C. When it comes to juice processing, about half of the fresh produce is considered waste, since pomace left after the juice pressing content is 32 to 51% of fresh fruit weight. In this study, we investigated the biochemical composition and antioxidant activity of pomace, focusing on the benefits of the by-products and their potential for use. Fresh quince fruits were processed into juice and pomace left after the juice pressing was dried, ground and extracted with methanol. The antioxidant activity of the samples was tested using the DPPH free radical scavenging assay. The concentrations of total phenolic compounds were measured spectrophoto-metrically using the Folin-Ciocalteu phenol reagent and expressed as gallic acid equivalents and proanthocyanidin contents were expressed as (+)-catechin equivalents. The total phenolics content in pomace was 22.9 and 25.9 mg/g dry weight (DW) for peeled and unpeeled fruits respectively. Proanthocyanindin content in pomace obtained from peeled and unpeeled quince was 5.23 and 9.62 mg/g DW, respectively. Antioxidant activity of dried pomace was found to be more than four times higher than in quince juice. The results of this study show that quince pomace is a rich source of phenolic antioxidants which could be used for new value-added products development
Internet: https://hdl.handle.net/20.500.12259/91047
Affiliation(s): Lietuvos agrarinių ir miškų mokslų centras
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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