The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Quince (Cydonia oblonga Miller) Fruit (Pulp, Peel, and Seed) and Jam: Antioxidant Activity
Abstract
To 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.
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Citations
Cites
Antioxidant activity of plant extracts containing phenolic compounds
Kähkönen, M. P., Hopia, A. I., Vuorela, H. J., Rauha, J.-P., Pihlaja, K., Kujala, T. S., & Heinonen, M. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990146l · Cited by 3,854
Cited by
Pereira, J. A., Oliveira, I., Sousa, A., Valentão, P., Andrade, P. B., Ferreira, I. C. F. R., Ferreres, F., Bento, A., Seabra, R., & Estevinho, L. (2007) · Food and Chemical Toxicology · doi:10.1016/j.fct.2007.06.004 · Cited by 448
Self-citationMorais, M., Moreira, L., Feás, X., & Estevinho, L. M. (2011) · Food and Chemical Toxicology · doi:10.1016/j.fct.2011.01.020 · Cited by 316
Mezadri, T., Villaño, D., Fernández-Pachón, M. S., García-Parrilla, M. C., & Troncoso, A. M. (2008) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2008.02.002 · Cited by 203
dos S. Baião, D., da Silva, D. V. T., & Paschoalin, V. M. F. (2020) · Antioxidants · doi:10.3390/antiox9100960 · Cited by 102
Metadata
- Authors
- Silva, B. M., Andrade, P. B., Valentão, P., Ferreres, F., Seabra, R. M., & Ferreira, M. A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2004-07-01
- Volume
- 52
- Issue
- 15
- Pages
- 4705-4712
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2030220088
- Cited by
- 331
- References
- 1
- FWCI
- 2.93
- Type
- journal article
- Language
- en
- Open access
- closed
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