Vol 19 No 3-4 (2013)
Cikkek

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

Published July 25, 2013
N. Papp
Corvinus University of Budapest, Faculty of Food Science, Department of Applied Chemistry, 1118 Budapest, Villányi út 29., Hungary
T. Szabó
Research and Extension Centre for Fruit Growing, Újfehértó, H-4244 Újfehértó, Vadastag út 2, Hungary
Z. Szabó
University of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, Hungary
J. Nyéki
University of Debrecen, Centre of Agricultural Sciences, H-4032, Debrecen, Hungary
A. Hegedűs
Corvinus University of Budapest, Faculty of Horticultural Science, Department of Genetics and Plant Breeding, 1118 Budapest, Villányi út 29., Hungary
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How to Cite

APA

Papp, N., Szabó, T., Szabó, Z., Nyéki, J., & Hegedűs, A. (2013). Antioxidant capacity and total polyphenolic content in quince (Cydonia oblonga Mill.) fruit. International Journal of Horticultural Science, 19(3-4), 33-35. https://doi.org/10.31421/IJHS/19/3-4./1099

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 ‘Mezôtúri’ and ‘De Husi’ had the highest polyphenolic contents. The Pearson’s coeffi cient was relatively moderate but signifi cant (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.

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