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Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller) tea.

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BACKGROUND Quince has many health benefits. Dried quince has been used as a tea for centuries. The aim of this study was to investigate the influences of two drying methods on the antioxidant activity of the quince. METHODS Fifty two fresh Iranian quinces (Cydonia oblonga) were obtained from

Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices.

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Many studies have shown that bioactive compounds, for example, polyphenols, and so on can play an important role in reducing oxidative stress and protect against various diseases. The sources of these compounds in the human diet include mainly fruit and good quality fruit juices, which may contain

Isolation, structure elucidation, and antioxidant evaluation of cydonioside A, an unusual terpenoid from the fruits of Cydonia vulgaris.

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A novel terpenoid, cydonioside A (1), was isolated from the fruits of Cydonia vulgaris Pers. Its structure and relative configuration were elucidated on the basis of in-depth spectroscopic analyses, including 2D-NMR experiments as well as MM+ calculations. Compound 1 was assayed for its

Spectroscopic identification and antioxidant activity of glucosylated carotenoid metabolites from Cydonia vulgaris fruits.

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Carotenoid metabolites are common plant constituents with significant importance for the flavor and aroma of fruits. Three new carotenoid derivatives, (2E,4E)-8-hydroxy-2,7-dimethyl-2,4-decadiene-1,10-dioic acid 1-O-beta-D-glucopyranosyl ester (1),

Phenolic compounds content and antioxidant capacity of meals provided to elementary public schools in Chile during 2011.

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The Chilean National School Feeding Program (NSFP) delivers breakfast and lunch meals that supply 250 and 450 kcal, respectively, along the country. In the last decades, a significant increase of obesity has been observed in primary education children, and it involves risk factors of

Comparative Analyses on the Bioactive Compounds and in vitro Antioxidant Capacity of Tea Infusions Prepared from the Selected Medicinal Fruits.

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This study was conducted to analyze the bioactive compounds and in vitro , antioxidant capacity of tea infusions prepared from whole and ground medicinal fruits, including gardenia, jujube, magnolia, quince, and wolfberries. The dried medicinal fruit samples were ground, and then passed through a

Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams.

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OBJECTIVE The aim of the study was to establish whether the addition of some berries and fruits during quince jam processing, improves its colour and enriches it in polyphenol compounds, other than those found in quince fruits. METHODS Phenolic compounds were identified and quantified by LC-MS Q/TOF

Antioxidant and antiulcerative properties of phenolics from Chinese quince, quince, and apple fruits.

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To evaluate the health benefits of Chinese quince and quince phenolics, their antioxidant properties and antiulcerative activity were investigated in comparison with apple phenolics as a reference. The strength of antioxidant activity and DPPH radical scavenging activity of these fruit phenolics

Phenolic profile, antioxidant property, and anti-influenza viral activity of Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.), and apple (Malus domestica Mill.) fruits.

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To evaluate the phenolic extracts of Chinese quince, quince, and apple fruits, their phenolic profiles, antioxidant properties, and anti-influenza viral activities were investigated. Chinese quince had the largest amount of phenolics consisting mainly of high polymeric procyanidins. Quince had

Antioxidant properties and cytotoxic effects on human cancer cell lines of aqueous fermented and lipophilic quince (Cydonia oblonga Mill.) preparations.

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In the course of a screening program on quince phytochemicals, two complex preparations were in the focus of the present study, i.e., a lipophilic quince wax extract (QWE) and an aqueous fermented one (QAFE). While the phytochemical composition has been described earlier, the intention of the

Isolation and structure elucidation of antioxidant polyphenols from quince (Cydonia vulgaris) peels.

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Thirteen new compounds, as well as 16 already known, have been isolated from organic extracts of peels of Cydonia vulgaris, a fruit of a shrub belonging to the same tribe as the apple. All of the structures were elucidated by EI- or ESI-MS and (1)H and (13)C NMR after purification of individual

Reddish coloration of Chinese quince (Pseudocydonia sinensis) procyanidins during heat treatment and effect on antioxidant and antiinfluenza viral activities.

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To investigate the effects of processing Chinese quince fruit on the denaturation of phenolics and their food functions, fruit phenolic extracts were heated together with organic acid for up to 12 h. Chinese quince phenolic (mostly procyanidins) solution subjected to heat treatment changed from

Evaluation of the antioxidant activity and phenolic content of Chinese quince (Pseudocydonia sinensisSchneid.) fruit.

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Neglected and underutilized plant species could serve as a valuable source of natural bioactive compounds. The objective of this study was to evaluate the biological activity of Chinese quince (Pseudocydonia sinensis Schneid) genotypes of Ukrainian and Slovak

Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits.

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The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging

Comparative analysis of polyphenolic profiles and antioxidant and antimicrobial activities of tunisian pome fruit pulp and peel aqueous acetone extracts.

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Pome trees, apple, pear, and quince, are classified into the subfamily Pomoideae, belonging to the Rosaceae family. Their autumnal fruits are consumed worldwide in different forms, that is, fresh or transformed into jams, jelly, juices, etc. Their well-established beneficial properties to human

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