RT info:eu-repo/semantics/article
T1 Quince (Cydonia oblonga Mill.) Waste By-Product Characterization as a Potential Functional Ingredient
A1 Poveda, Jorge
AB Currently, the production of waste in the food industry is increasing, which is a serious problem. However, most of these residues, especially those derived from fruits and vegetables, have great unknown properties that are not used. The main objective of this article is the analysis and characterization of the waste from quince after its processing to observe its properties and its potential use in different industries as a functional ingredient, thus favoring the circular economy and sustainability. Quince by-product nutritional parameters such as proteins, fibers, sugars, vitamins, and minerals were analyzed. Also, the antioxidant capacity was measured by various methods: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), antioxidant capacity in Trolox equivalent antioxidant capacity (TEAC/ABTS), and total polyphenol content (TPC). Finally, the antimicrobial capacity against different postharvest-pathogenic fungi was measured in direct sample and extract. The nutritional results showed a nutritional profile rich in soluble and insoluble fiber, potassium, calcium, and magnesium, and low in fat. The antioxidant results from the extract showed significant levels of phenols and higher antioxidant capacity from the extracted sample. No positive results were found in the antimicrobial capacity study. Quince by-products could be a potential ingredient in the industry due to their nutritional composition and antioxidant content.
PB MDPI
YR 2024
FD 2024-10
LK https://uvadoc.uva.es/handle/10324/71131
UL https://uvadoc.uva.es/handle/10324/71131
LA eng
NO Romero, J., Díez Méndez, A., Castro-Alija, M. J., Poveda, J., & Albertos, I. (2024). Quince (Cydonia oblonga Mill.) Waste By-Product Characterization as a Potential Functional Ingredient. Sustainability (2071-1050), 16(19).
DS UVaDOC
RD 26-dic-2024