Preliminary evaluation of quince (<i>Cydonia oblonga</i> Mill.) fruit as extraction source of antioxidant phytoconstituents for nutraceutical and functional food applications

Sut, Stefania; Dall’Acqua, Stefano; Poloniato, Gabriele; Maggi, Filippo; Malagoli, Mario

doi:10.1002/jsfa.9271

Cited by 38 publications

(24 citation statements)

References 39 publications

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“…The phenolic profile obtained in this study was consistent with the previous studies (Fattouch et al 2007;Karar et al 2014;Silva et al 2004aSilva et al , b, 2005. As reported earlier the presence of significant amounts of chlorogenic acid and quercetin was distinguished feature in the phenolic profile of quince fruit that were low in apple and pear puree (Sut et al 2018;Schieber et al 2001). Although, different levels of these phenolic compounds have been reported in fruits and vegetables, but each herb has a unique combination and amount of them.…”

Section: Resultsmentioning

confidence: 58%

Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties

2019

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The quince fruit can be an alternative for producing healthy tea because it is a rich source of bioactive compounds. This study was conducted to evaluate the effects of heating (for 20, 40 and 60 min) on the bioactive compounds of quince and quality attributes its tisanes. To this aim, phenolic content of the treated sample (for 40 min according to sensory analysis) was evaluated by HPLC and antioxidant activity was measured using DPPH method. The analysis of sensory evaluation data demonstrated that the heating process significantly improved the color and taste of the quince tisanes. Thermal treatment (180°C) for 40 min had maximum acceptability. Although, results confirmed negative effects of the heating process on phenolic content, it showed an increase in antioxidant activity. The HPLC data displayed significant reduction in total amount of five identified phenolic compounds from 460.51 to 25.49 mg/25 g extract by heat treatment. In contrast the roasted sample exhibited lower IC50 (663.88 lg/ml) than the unprocessed sample (1098.66 lg/ml). Considering the elevated antioxidant activity achieved through the heating process, the quince tisane can be considered as a healthy beverage.

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Section: Resultsmentioning

confidence: 58%

Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties

2019

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“…Cydonia oblonga fruit is one of the fruits that has not been exploring well as fresh fruit, our experiment differs from studies of (Silva et al, 2004;Hamauzi et al,2005;Silva et al, 2005;Fattouch et al,2007;Rop et al, 2011, Sut et al, 2019) that we did not separate the peel to the pulp of the fruit. The extraction of quince fruit was carried out with ethanol/water (70%) which is suitable for extracting bioactive compounds with strong polarity and antioxidant properties (Sun et al, 2015).…”

Section: Discussionmentioning

confidence: 87%

“…The extraction of quince fruit was carried out with ethanol/water (70%) which is suitable for extracting bioactive compounds with strong polarity and antioxidant properties (Sun et al, 2015). The result of extract yield was higher than that obtained by Sut et al (2019) who recorded 6.8% and 8.5% for quince peels and pulps respectively. The obtained extract (HECO) was examined for its in vitro antioxidant, anti-diabetic activities, and in vivo phagocytic activity.…”

Section: Discussionmentioning

confidence: 96%

Evaluation of The Antioxidant, Antidiabetic and Immunomodulatory Activity of Cydonia oblonga Fruit Extract

Sakhri

Zerizer

Bensouici³

2021

CMUJNS

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Dietary natural antioxidant consumption can protect the human body from several diseases induced by free radicals. The aim of this study was to evaluate the antioxidant, antidiabetic and immunomodulatory properties of Cydonia oblonga fruit. For this; hydroethanolic extract of Cydonia oblonga fruit (HECO) was examined for antioxidant activity using DPPH free radical sc avenging, ABTS cation radical decolorization, Cupric reducing antioxidant capacity (CUPRAC), and Metal Chelating on ferrous ions activities. The inhibitory activity of the extract against α-glucosidase enzyme was also investigated. HECO was tested in vivo for the immunomodulatory activity on non-specific immunity by the carbon clearance test. The content of the nonenzymatic antioxidant reduced glutathione (GSH) in liver tissue of used mice was estimated. in vitro studies revealed that the HECO has an inhibitory concentration (IC50) value of 249.26 ± 3.75μg/mL, 117.34 ± 1.41 μg/ml for DPPH and ABTS scavenging activity respectively. As well as the ability to reduce cupric (167.17 ± 1.15μg/mL) and iron (Fe) (417.98 ± 48.82μg/mL). The extract showed antidiabetic activity as evidenced by its capacity to inhibit the α-glucosidase enzyme (IC50: 326.48 ± 18.56 µg/mL) near the acarbose (IC50: 275.98 ± 1.57 µg/mL) used as a positive control. In addition, our results showed that HECO at the concentration of 50 and 100 mg/kg significantly increased the clearance rate of carbon from the bloodstream concomitant with increased liberation of GSH from liver cells. This study demonstrates that HECO is effective in scavenging free radicals and can serve as potent antioxidants that provide potential treatment and prevention for diabetes with benefits on the innate defense system. Keywords: Antidiabetic, Antioxidant, Cydonia oblonga, Hydroethanolic extract, Phagocytic activity

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“…Over the last few years there has been growing interest in healthy lifestyles, such as properly balanced diets with high antioxidant contents as well as supplements contained natural antioxidants [1,2,3]. It is suggested that more than half of the adult population living in highly developed countries consume such preparations.…”

Section: Introductionmentioning

confidence: 99%

“…Prunus domestica L. (subfamily Prunoidae) often grows in countries with a temperate climatic, such as Europe. It is assumed that about half of the crop yield is consumed as fresh fruit [3], while the remaining part is processed [8]. Plums are frequently used in the production of alcohol beverages (such as slivovitz), frozen food, jams, marmalades, compotes, marinades, and dried fruit.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of selected parts of Prunus domestica L. harvested at two ripening stages

Nowak

Szatan

Zielonka-Brzezicka

et al. 2020

Pomeranian Journal of Life Sciences

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Introduction: Oxidative stress caused by an excess of reactive oxygen species (ROS) is the main reason behind many civilization diseases. The fruits and leaves of Prunus domestica L. contain antioxidants such as vitamins, polyphenols (including flavonoids) and organic acids.The aim of the study was to evaluate the antioxidant activity and total polyphenol content of extracts of leaves and fruits of the plum harvested in 2 ripening phases.Materials and methods: Antioxidative activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) – ABTS methods, and total polyphenol content by Folin–Ciocalteu technique. Extracts in 40%, 70% and 96% (v/v) of ethanol as well as 99.8% (v/v) methanol were used. Ultrasound-assisted extraction was applied for 15, 30 and 60 min.Results: The antioxidant potential of the extracts, measured by DPPH method, was highest for leaf methanolic extracts of plum harvested before ripening (3.83 ±0.01 mg trolox/g of raw material), while for the ABTS method, highest activity was found in the fruit peel extract in methanol (12.89 ±0.04 mg trolox/g raw material). The highest polyphenol levels (5.89 ±0.16, 6.06 ±0.09 and5.76 ±0.13 mg gallic acid/g raw material) were found in the extracts of leaves harvested at fruit ripening stage, prepared in 70% (30 and 60 min) ethanol and 40% ethanol (60 min), respectively.Conclusion: The alcohol based extracts from the leaves and fruit of Prunus domestica L. were characterized by high antioxidant potential, which suggests the possibility of their use as a valuable source of antioxidants. Ethanol seems to be the most appropriate extractant.Keywords: alcohol based extracts; antioxidant activity; Prunus domestica L.; ripening stage; total polyphenol content.

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Preliminary evaluation of quince (Cydonia oblonga Mill.) fruit as extraction source of antioxidant phytoconstituents for nutraceutical and functional food applications

Cited by 38 publications

References 39 publications

Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties

Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties

Evaluation of The Antioxidant, Antidiabetic and Immunomodulatory Activity of Cydonia oblonga Fruit Extract

Antioxidant activity of selected parts of Prunus domestica L. harvested at two ripening stages

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