Articles
LONG-TIME HEATING IMPROVES THE FUNCTIONALITY OF CHINESE QUINCE AND QUINCE FRUIT PRODUCTS
Article number
939_45
Pages
345 – 351
Language
English
Abstract
The functional characteristics of boiling-water extracts of Chinese quince (Pseudocydonia sinensis) and quince (Cydonia oblonga) fruits, and the effect of boiling time on the polyphenol and polyuronide content of fruit jelly made from the boiling-water extracts were investigated.
The effects of long-time heat treatment on Chinese quince polyphenols were also studied.
The experimental data showed, that the boiling-water extracts of Chinese quince and quince fruits were rich in polyphenols and polyuronides and showed in vitro bile acid binding, antioxidant and antiulcerative properties.
The characteristics of fruit jellies made from the extracts, the intensity of reddish color, the polyphenol and polyuronide contents, the DPPH radical scavenging activity and the viscosity all increased with the boiling time of fruits.
The polyphenol content of the jelly made from Chinese quince fruit was approx. 530-820 mg/100 g and 3-4 times higher than that of quince jelly (120-240 mg/100 g) although polyuronide content of the jellies was almost similar (140-300 mg/100 g). Jellies made from 2 h-boiled extracts showed strong antiulcerative properties in rats.
Additionally, lower molecular weight polyphenols were increased by heat treatment of semi-purified polyphenols from Chinese quince.
These results suggested that the extended boiling times had some benefits for extracting the functional components of Chinese quince and quince fruits, and for improving the food functions of these components.
The functional characteristics of fruit jellies made from the extracts were improved with extended boiling times.
The effects of long-time heat treatment on Chinese quince polyphenols were also studied.
The experimental data showed, that the boiling-water extracts of Chinese quince and quince fruits were rich in polyphenols and polyuronides and showed in vitro bile acid binding, antioxidant and antiulcerative properties.
The characteristics of fruit jellies made from the extracts, the intensity of reddish color, the polyphenol and polyuronide contents, the DPPH radical scavenging activity and the viscosity all increased with the boiling time of fruits.
The polyphenol content of the jelly made from Chinese quince fruit was approx. 530-820 mg/100 g and 3-4 times higher than that of quince jelly (120-240 mg/100 g) although polyuronide content of the jellies was almost similar (140-300 mg/100 g). Jellies made from 2 h-boiled extracts showed strong antiulcerative properties in rats.
Additionally, lower molecular weight polyphenols were increased by heat treatment of semi-purified polyphenols from Chinese quince.
These results suggested that the extended boiling times had some benefits for extracting the functional components of Chinese quince and quince fruits, and for improving the food functions of these components.
The functional characteristics of fruit jellies made from the extracts were improved with extended boiling times.
Authors
Y. Hamauzu, K. Nakamura, Y. Ooji
Keywords
Pseudocydonia sinensis, Cydonia oblonga, jelly, polyphenol, pectin, antioxidant activity, bile acid binding activity, antiulcerative activity
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