Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

Curi, Paula Nogueira; Coutinho, Givago; Matos, Mateus Pimentel de; Pio, Rafael; Albergaria, Francielly Corrêa; Souza, Vanessa Rios de

doi:10.1590/0100-29452018986

Cited by 8 publications

(14 citation statements)

References 16 publications

(12 reference statements)

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“…Characterisation and jelly processing Substantial variability was observed among the fig cultivars although they are varieties of the same fruit and grown in the same location under similar conditions. Similar results were found in similar studies on loquat (Curi, Nogueira, Almeida, Carvalho, Pio, Pasqual and Souza, 2017), peach (Curi, Tavares, Tadeu, Melo, Pio and Souza, 2017), pear (Curi, Bisi, Salgado, Barbosa, Pio and Souza, 2017) and quince (Curi, Coutinho, Matos, Pio, Albergaria and Souza, 2018).…”

Section: Fig Cultivar Characterisationsupporting

confidence: 91%

Characterisation and jelly processing potential of different fig cultivars

Curi

Albergaria

Pio

et al. 2019

BFJ

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Purpose The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions. Design/methodology/approach The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed. Findings With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing. Originality/value This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

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Section: Fig Cultivar Characterisationsupporting

confidence: 91%

Characterisation and jelly processing potential of different fig cultivars

Curi

Albergaria

Pio

et al. 2019

BFJ

Self Cite

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“…These values are in accordance with those reported by Garrido et al [ 28 ] for apple jelly. At the same time, the firmness values are slightly smaller compared to those reported by Curi et al [ 27 ] for quince marmalades, as a function of the product formulation (the cited authors used quince juice, which has a lower content of dry matter, compared to pulp).…”

Section: Resultsmentioning

confidence: 55%

“…A firmness between 1.27 ± 0.11 and 2.33 ± 0.19 N was determined by pumpkin puree, while the combined puree variants registered intermediate values. These results are due to the content of pectin in quince, which creates firm gels [ 27 ]. Since pumpkin contains lower levels of pectin comparing to quince, it induces a weaker texture of the puree samples.…”

Section: Resultsmentioning

confidence: 99%

“…Adhesiveness represents the work required to pull the probe away from the sample [ 27 ]. As in the case of firmness, the adhesiveness of the combined samples registered values (8.34 ± 0.18 mJ for PQ 1:1 sample and 6.17 ± 0.23 N for PQ 3:1 sample) between the individual sample values.…”

Section: Resultsmentioning

confidence: 99%

“…As in the case of firmness, the adhesiveness of the combined samples registered values (8.34 ± 0.18 mJ for PQ 1:1 sample and 6.17 ± 0.23 N for PQ 3:1 sample) between the individual sample values. This behavior could be associated with the factors influencing adhesiveness, such as the humidity of the samples [ 27 ].…”

Section: Resultsmentioning

confidence: 99%

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A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

Nistor

Mocanu

Andronoiu

et al. 2022

Foods

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Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (−15 °C) and cooking at 95 °C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of β-carotene content were attributed to pumpkin puree (P −5.34 ± 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 −3.78 ± 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact.

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Comparison of physicochemical and bioactive contents of 36 different quince cultivars and genotypes

Göksel

2024

Genet Resour Crop Evol

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In this study, 36 cultivars and genotypes of quince fruits were harvested as materials from the collection garden of Yalova Atatürk Horticultural Central Research Institute. This study aims to determine the nutritional contents of quince cultivars and genotypes, including vitamin C (L-ascorbic acid mg/100 g), reducing sugar content (glucose mg/100 g), mineral substances (N, Fe, Mn, Zn, Cu, K, Ca, Mg, P; mg/100 g, Ash %), total antioxidant activity (DPPH, FRAP, ABTS, CUPRAC; µmol/100 g TE), total phenolic content (mg/100 g GAE), SSC (%), titratable total acidity (%), and pH and color values (L*, a*, b*). Based on these evaluations, quince cultivars and types with the highest nutritional content beneficial to human health were determined. This study can contribute to recommending high-nutrient cultivars and types to producers for cultivation in broder areas and promoting their widespread adoption.

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Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

Cited by 8 publications

References 16 publications

Characterisation and jelly processing potential of different fig cultivars

Characterisation and jelly processing potential of different fig cultivars

A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

Comparison of physicochemical and bioactive contents of 36 different quince cultivars and genotypes

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