Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential

Tarko, Tomasz; Duda-Chodak, Aleksandra; Satora, Paweł; Sroka, Paweł; Pogoń, Piotr; Machalica, Justyna

doi:10.1007/s13197-013-0963-5

Cited by 35 publications

(33 citation statements)

References 18 publications

(26 reference statements)

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“…Therefore, the smoothies with SCP and FQJ were characterized by a very interesting polyphenol profile, both qualitatively and quantitatively. Tarko et al (2014) confirmed that the flowering quince is an excellent raw material for processing, with high bioactive potential, which could be used as a flavouring additive, enriching the quality of the final products. In all SCP-FQJ smoothies 20 polyphenol compounds were detected and identified.…”

Section: Sour Cherry-flowering Quince Smoothiesmentioning

confidence: 71%

“…In other samples, content of malic acid was at a comparable level, from 0.70 to 1.60, and was positively correlated with the amount of SCP. Both sour cherry and flowering quince were characterized by a high content of acids (Tarko et al 2014;Wojdyło et al 2014b); therefore these two semi-products resulted in final acidity of smoothies.…”

Section: Physicochemical Parameters Of Smoothiesmentioning

confidence: 99%

“…In turn, flowering quince fruits are very acidic and not suitable for consumption when raw. However, it is an excellent raw material for processing, with high bioactive potential, which could be used as a flavouring additive, enriching the quality of the final products Tarko et al 2014).…”

Section: Introductionmentioning

confidence: 99%

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Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Nowicka

Teleszko

2017

J Food Sci Technol

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The main objective of this study was to investigate the effect of mixing sour cherry puree with apple, pear, quince and flowering quince juices on characteristics of 17 different products (12 smoothies and 5 semi-products). Compounds (phenolic compounds, vitamin C, sugar, pectin), antioxidant activity (ORAC, ABTS, FRAP), and physicochemical parameters (titratable acidity, soluble solids, viscosity, colour) of different products were evaluated. Depending on the type of product, 8 to 20 phenolic compounds, belonging to the anthocyanins, flavan-3-ols, flavonols, hydroxycinnamic acids, and dihydrochalcone, were identified by liquid chromatography/quadrupole timeof-flight mass spectrometry (LC/QTOF-MS). The highest content of polyphenols was observed in the sour cherryflowering quince smoothie, while the lowest was observed in the sour cherry-pear smoothie. The study showed that the major polyphenols compounds in the smoothies were polymeric procyanidins, which were positively correlated with antioxidant activity. In addition, some kind of synergistic effect was observed between some compounds of sour cherry and flowering quince which could increase the antioxidant activity of the final product. The mixing of various fruit products could be interesting from a nutritional as well as commercial perspective.

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Section: Sour Cherry-flowering Quince Smoothiesmentioning

confidence: 71%

Section: Physicochemical Parameters Of Smoothiesmentioning

confidence: 99%

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Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Nowicka

Teleszko

2017

J Food Sci Technol

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“…It was the most acid product, containing 12.7 g of malic acid in 100 g fm. Tarko et al (2013) confirmed that the flowering quince fruits are very acidic and not suitable for consumption when raw. However, it is an excellent raw material for processing, with high bioactive potential, which could be used as a flavoring additive, enriching the quality of the final products.…”

Section: Sensory Evaluationmentioning

confidence: 86%

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

Nowicka

Wojdyło

Lech

et al. 2015

Food Bioprocess Technol

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The aim of this study was to determine the effect of combined drying methods by osmotic dehydration (OD) using several fruit concentrates (apple, blackcurrant, chokeberry, sour cherry, raspberry, quince, flowering quince) or sucrose solution, before combined drying involving convective drying (CD) and vacuum-microwave finish drying (VMFD), on the quality parameters (phenolic compounds, antioxidant activity, color, and other chemical parameters (titratable acidity, pH, dry matter, and water activity)) of dried sour cherry (DSC). OD in some concentrates resulted in enriching the DSC in polyphenols (from 6.4 to 22.4 % OD in sour cherry and chokeberry, respectively), especially in polymeric procyanidins (up to 1.5 times OD in the chokeberry concentrate), but it also reduced the content of anthocyanins (from 10.14 to 65.07 % OD in blackcurrant and sucrose solution, respectively). OD pre-treatment stimulated also the antioxidant activity and other chemical parameters of the DSC. The study revealed that DSC osmo-dehydrated prior to combined drying approach allowed for obtaining attractive final products.

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“…The most abundant monosaccharide components of these polysaccharides were glucose, rhamnose and arabinose (Yang et al, 2010; Li et al, 2012). The monosaccharide profile of C. mas fruits have been represented by glucose, fructose and sucrose (Bilejić et al, 2011; Perova et al, 2014; Tarko et al, 2014; Antolak et al, 2017). …”

Section: Similarities and Differences In The Chemical Composition Of mentioning

confidence: 99%

Cornus mas and Cornus Officinalis—Analogies and Differences of Two Medicinal Plants Traditionally Used

Czerwińska

Melzig

2018

Front. Pharmacol.

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Among 65 species belonging to the genus Cornus only two, Cornus mas L. and Cornus officinalis Sieb. et Zucc. (Cornaceae), have been traditionally used since ancient times. Cornus mas (cornelian cherry) is native to southern Europe and southwest Asia, whereas C. officinalis (Asiatic dogwood, cornel dogwood) is a deciduous tree distributed in eastern Asia, mainly in China, as well as Korea and Japan. Based on the different geographic distribution of the closely related species but clearly distinct taxa, the ethnopharmacological use of C. mas and C. officinalis seems to be independently originated. Many reports on the quality of C. mas fruits were performed due to their value as edible fruits, and few reports compared their physicochemical properties with other edible fruits. However, the detailed phytochemical profiles of C. mas and C. officinalis, in particular fruits, have never been compared. The aim of this review was highlighting the similarities and differences of phytochemicals found in fruits of C. mas and C. officinalis in relation to their biological effects as well as compare the therapeutic use of fruits from both traditional species. The fruits of C. mas and C. officinalis are characterized by the presence of secondary metabolites, in particular iridoids, anthocyanins, phenolic acids and flavonoids. However, much more not widely known iridoids, such as morroniside, as well as tannins were detected particularly in fruits of C. officinalis. The referred studies of biological activity of both species indicate their antidiabetic and hepatoprotective properties. Based on the available reports antihyperlipidemic and anticoagulant activity seems to be unique for extracts of C. mas fruits, whereas antiosteoporotic and immunomodulatory activities were assigned to preparations of C. officinalis fruits. In conclusion, the comparison of phytochemical composition of fruits from both species revealed a wide range of similarities as well as some constituents unique for cornelian cherry or Asiatic dogwood. Thus, these phytochemicals are considered the important factor determining the biological activity and justifying the use of C. mas and C. officinalis in the traditional European and Asiatic medicine.

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Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential

Cited by 35 publications

References 18 publications

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Effect of mixing different kinds of fruit juice with sour cherry puree on nutritional properties

Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

Cornus mas and Cornus Officinalis—Analogies and Differences of Two Medicinal Plants Traditionally Used

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