review of nutritional value and putative health-effects of quince (Cydonia oblonga Mill.) fruit

Abstract

Quince (Cydonia oblonga Mill.) has been long regarded to be a health-promoting fruit. Although it is mainlyconsumed in processed form, its relatively heat-stable polyphenolics were confirmed to be responsible for most of the beneficial effects. This review aims to show basic nutritional information on quince fruit such as carbohydrate, fibre, pectin and mineral element contents. In addition, vitamin and polyphenolic contents and composition as well as the physiological effects of quince consumption were also surveyed. Information on presumable protective effects against several diseases including infl ammation, atopic dermatitis, ulcers and cancer is summarized. Potential antibacterial effects of quince polyphenolics were also considered. Polyphenolics are supposed to be responsible for the major part of benefi cial health-effects, and phenolic compounds predominantly accumulate in peel. There exists a considerable extent of genetic variation in phytochemical composition among cultivars, which might be exploited in designing future breeding programs for quince improvement and opening new ways for health-related uses.

Chemical composition and antioxidant activity of quince fruit pulp collected from different locations

“…In the present study, the maximum value of ash content was recorded in L 5 -(0.62%) followed by L 3 -(0.56%), while the minimum value of ash content was recorded in L 1 -(0.42%) followed by L 4 -(0.44%), respectively ( Table 2). This result was similar to the findings reported by Hegedus and Mir [6,23] who stated 0.41% to 0.65% ash content. The variations in ash content might be due to fruit varieties and locations and also dissimilarities in plant genotype, soil, and environmental factor.…”

“…Fruits are good source of fiber, which promote digestive health, reduce the gastrointestinal disorders, cardiovascular disease, and cancers. [22] Differences were also observed among different treatments with regard to fiber content, with a variation from 1.56 to 1.65 g. The values found were nearly similar than those cited by Hegedus [6] and cited values of 1.9% of fiber and the value 1.6% reported by Sharma. [5] The variation in chemical composition of quince fruit pulp may be due to different cultivar and the effect of environmental conditions where these cultivars grown.…”

“…It is rich in organic acids (citric acid, ascorbic acid, malic acid, aspartic acid, and glutamic acid), mineral elements (phosphorus, calcium, magnesium, iron, and potassium), carbohydrates, fiber, proteins, amino acids, vitamins, and tannins. [5][6][7] It is an essential dietary source of health-promoting compounds (flavonoids and phenolic acids) which contribute antioxidant capacity, anti-ulcerative activities, anti-carcinogenic, anti-inflammatory, anti-allergic, and antimicrobial activities. [8][9][10][11][12][13] The Holy Prophet (PBUH) said: "Eat quince, for it sweetens the heart.…”

Authentication of Transylvanian Spirits Based on Isotope and Elemental Signatures in Conjunction with Statistical Methods

“…Indeed, for quince spirits, the mean Ca value was higher as compared to other distillates (i.e., apple distillates). This fact can also be explained through the high calcium content of quince fruits as compared to others, such as apples [ 31 ]. Taking into account that this study is a preliminary one, another study, in which a higher number of samples per class, needs to be performed for varietal discrimination.…”

In silico screening of Moroccan medicinal plants with the ability to directly inhibit the novel coronavirus, SARS-CoV-2

“…In addition to this, the seed has been reported to be a rich source of fat soluble compounds that include tocopherol (α-β-γ), sitosterol, stigmastrol, vitamin C, organic acids, citric acid, oxalic acid, fumaric acid, free amino acids, and phenolic compounds (Silva et al, 2004). Therefore, C. oblonga parts used medicinally were leaves, fruits and seeds (Hegedűs et al, 2013).…”