Composition and quantification of major polyphenolic compounds, antioxidant activity and colour properties of quince and mixed quince jams

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 6, 2013, Pages 749-756

  Wojdyło, Aneta ^a   Oszmiański, Jan ^a   Teleszko, Mirosława ^a   Sokół Łetowska, Anna ^a  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

Author keywords

Antioxidant activity; Colour; Fruits; Mixed jams; Polyphenols; Quince jams; UPLC MS Q TOF

Indexed keywords

CYDONIA OBLONGA; PHOTINIA; RIBES HUDSONIANUM;

EID: 84881341452     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.793297     Document Type: Article

References (35)

1. Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay. Analytical Biochem 239:70-76.
2. Fattouch S, Caboni P, Coroneo V, Tuberoso CIG, Angioni A, Dessi S, Marzouki N, Cabras P. 2007. Antimicrobial activity of Tunisian quince (Cydonia oblonga Miller) pulp and peel polyphenolic extracts. J Agric Food Chem 55:963-969.
3. García-Viguera P, Zafrilla P, Romero F, Abellán P, Artés F, Tomás-Barberán FA. 1999. Color stability of strawberry jam as affected by cultivar and storage temperature. J Food Sci 64:243-247.
4. García-Viguera P, Zafrilla P, Tomás-Barberán FA. 1999. Influence of processing and storage conditions in strawberry jam color. Food Sci Technol Int 5:487-492.
5. Gil-Izquierdo A, Mellenthin A. 2001. Identification and quantitation of flavonols in rowanberry (Sorbus aucuparia L) juice. Eur Food Res Technol 213:12-17.
6. Hagerman AE, Riedl KM, Jones GA, Sovik KN, Ritchard NT, Hartzfeld PW, Riechel TL. 1998. High molecular weight plant polyphenolics (tannins) as biological antioxidants. J Agric Food Chem 46: 1887-1892.
7. Häkkinen S, Heinonen M, Kärenlampi S, Mykkänen H, Ruuskanen J, Törrönen R. 1999. Screening of selected flavonoids and phenolic acids in 19 berries. Food Res Int 32:345-353.
8. Hannum SM. 2004. Potential impact of strawberries on human health: A review of the science. Crit Rev Food Sci Nutr 44:1-17.
9. Hertog MG, Bueno-De-Mesquita HB, Fehily AM, Sweetnam PM, Elwood PC, Kromhout D. 1996. Fruit and vegetable consumption and cancer mortality in the Caerphilly Study. Cancer Epidemiol Biomarkers Pre V 5:673-677.
10. Hou DX. 2003. Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med 3:149-159.
11. Joshipura KJ, Hu FB, Manson JE, Stampfer MJ, Rimm EB, Speizer FE, Colditz G, Ascherio A, et al. 2001. The effect of fruit and vegetable intake on risk for coronary heart disease. Ann Intern Med 134: 1106-1114.
12. Kammerer DR, Schillmö ller S, Maier O, Schieber A, Carle R. 2007. Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants. Eur Food Res Technol 224:667-679.
13. Kennedy JA, Jones GP. 2001. Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. J Agric Food Chem 49:1740-1746.
14. Koponen JM, Happonen AM, Mattila PH, Torronen AR. 2007. Contents of anthocyanins and ellagitannins in selected foods consumed in Finland. J Agric Food Chem 55:1612-1619.
15. Lachman J, Pivec V, Hubacek J, Rehakova V. 1985. Several isorhamnetin glycosides have been isolated from sea buckthorn berries. Sci Agric Bohemoslo V 3:169-182.
16. Oszmiański J, Wojdyło A. 2005. Aronia melanocarpa phenolics and their antioxidant activity. Eur Food Res Technol 221:809-813.
17. Oszmiański J, Wojdyło A. 2009. Effects of blackcurrant and apple pulp blended on phenolics, antioxidant capacity and colour of juices. J Czech Food Technol 27:338-351.
18. Oszmiański J, Wolniak M, Wojdyło A, Wawer I. 2008. Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity. Food Chem 107:1473-1484.
19. Ozgen M, Reese RN, Tulio Jr. AZ, Scheerens JC, Miller R. 2006. Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2¢-diphenyl-1-picrylhydrazyl (DPPH) methods. J Agric Food Chem 54: 1151-1157.
20. Rababah TM, Al-Mahasneh MA, Kilani I, Yang W, Alhamad NA, Ereifej K, Alúdatt M. 2010. Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. J Sci Food and Agric 91:1096-1102.
21. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26:1231-1237.
22. Reed J. 2002. Cranberry flavonoids, atherosclerosis and cardiovascular health. Crit Rev Food Sci Nutr 42:301-316.
23. Rice-Evans CA, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic AIDS. Free Radical Biol Med 20:933-956.
24. Shapiro DK, Garanovich IM, Anikhimovskaya LV, Narizhnaya TI. 1978. Biochemical and morphological characteristics of promising forms of common sea buckthorn fruits. Rastit Resur 14:560-564.
25. Silva BM, Andrade PB, Mendes GC, Valentão P, Seabra RM, Ferreira MA. 2000. Analysis of phenolic compounds in the evaluation of commercial quince jam authenticity. J Agric Food Chem 48: 2853-2857.
26. Silva BM, Andrade PB, Valentão P, Ferreras F, Seabra RM, Ferreira MA. 2004. Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). J Agric Food Chem 52:4705-4712.
27. Silva BM, Andrade PB, Valentão P, Ferreres F, Seabra RM, Ferreira MA. 2004. Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam: Antioxidant activity. J Agric Food Chem 52:4405-4412.
28. Watanabe Y, Yoshimoto K, Okada Y, Nomura M. 2011. Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam. LWT- Food Sci Technol 44:891-895.
29. Wicklund T, Rosenfeld HJ, Martinsen BK, Sundfor MW, Lea P, Bruun T, Blomhoff R, Haffner K. 2005. Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions. Lebens-Wiss-Technol 38:387-391.
30. Wojdyło A. 2009. Sea buckthorn and apple: A new mix of high antioxidant activity juices rich in phenolic compounds. Monografia: Food technology operations new vistas 16:142-150.
31. Wojdyło A, Oszmiański J, Bober I. 2008. The effect of chokeberry, flowering quince fruits and rhubarb juice to strawberry jams on their polyphenol content, antioxidant activity and colour. Eur Food Res Technol 227:1043-1051.
32. Wu X, Gu L, Prior RL, McKay S. 2004. Characterization of anthocyanins and proanthocyanins in some cultivars of Ribes, Aronia, and Sambucus and their antioxidant capacity. J Agric Food Chem 52:7846-7856.
33. Yang B, Halttunen T, Raimo O, Price O, Kallio H. 2009. Flavonol glycosides in wild and cultivated berries of three major subspecies of Hippophaë rhamnoides and changes during harvesting period. Food Chem 115:657-664.
34. Yen GC, Chen HY. 1996. Antioxidant activity of various tea extracts in relation to their antimutagenicity. J Agric Food Chem 43:27-32.
35. Zadernowski R, Naczk M, Czaplicki S, Rubinskiene M, Shalkievich M. 2005. Composition of phenolic acids in sea buckthorn (Hippophae rhamnoides L) berries. J Am Oil Chem Soc 82:175-179.