Structural characterization of Chinese quince fruit lignin pretreated with enzymatic hydrolysis

Effect of proanthocyanidin‐rich extracts from Chinese quince (Chaenomeles sinensis) fruit on the physical and oxidative stability of sunflower oil‐in‐water emulsions

“…Chinese quince ( Chaenomeles sinensis Koehne; Rosaceae), native to China, is widely planted in China, Korea and Japan (Qin et al ., 2018). Chinese quince fruits are one of the most promising emerging natural resources for the functional food industry as they contain abundant bioactive compounds.…”

Sequential extraction of organosolv lignin from Chinese quince fruit: Structural features and antioxidant activities of the obtained fractions

“…The HSQC spectra of AEOL, F2, and F4 are shown in Fig. 4, and the spectra were assigned according to previous reports (del Río et al 2012;Qin et al 2018c;Cheng et al 2020). Six substructures were identified (Fig.…”

“…The S/G ratios of AEOL and the five lignin fractions are also shown in Table 2. It should be noted that 2-methoxy-4-vinyl-phenol (peak 13) was not used to calculate the S/G ratios because a major part of 2-methoxy-4-vinyl-phenol does not originate from lignin but from p-hydroxycinnamates, such as ferulates on arabinoxylans that are not associated with the core lignin structural units (del Río et al 2012;Qin et al 2018c). The S/G ratios of AEOL, F1, F4, and F5 were higher than 1.0, suggesting that the AEOL of Chinese quince fruit and its dichloromethane, acetone, and dioxane fractions were S-rich lignin.…”

Optimization of enzyme‐assisted extraction of bioactive‐rich juice from Chaenomeles sinensis (Thouin) Koehne by response surface methodology

“…Chaenomeles sinensis (Thouin) Koehne (C. sinensis), belonging to the family of Rosaceae, is also known as Chinese quince. It originates from China and is widely distributed in other countries especially East Asia such as China, Korea, and Japan (Du et al, 2013;Qin, Wang, Liu, Wang, & Qin, 2018). The fruit of C. sinensis has a golden color and contains many nutrients and bioactive compounds, such as organic acids, polyphenols (including flavonoids), steroids, oleanolic acid, ursolic acid, unsaturated fatty acids, and fiber polysaccharides (Kim, Lee, Yun, Kim, & Kim, 2013;Zhang, Xu, & Li, 2009).…”

“…C. sinensis fruit juice with pleasant aroma and health-promoting bioactive substances is an attractive beverage and food ingredient. However, the conventional juicing methods simply through squeezing and pressing have been proven inefficient in producing juice from the C. sinensis fruit, due to the hard flesh of fruit resulting from its high contents of cellulose and lignin and cross-linked network microstructure (Hamauzu & Mizuno, 2011;Qin et al, 2018). Controlled depolymerization of polysaccharide network of fruit cell wall and loosening of cellular adhesion are the key to increasing the yield of C. sinensis juice.…”