Chromatographic characterization of juice in fruits of different Japanese quince (Chaenomeles japonica L.) genotypes cultivated in Sweden
DOI:
https://doi.org/10.9755/ejfa.2020.v32.i11.2193Abstract
The juice in fruits of 19 genotypes of Japanese quince (Chaenomeles japonica), representing plant breeding material, was characterised using high performance liquid chromatography. The juice was extracted by halving and squeezing the fruit. Samples of Japanese quince juice were always analysed fresh. The main compounds found were sugars: glucose (131-1056 mg 100 ml-1), fructose (351-2515 mg 100 ml-1) and sorbitol (10-367 mg 100 ml-1); organic acids: malic acid (2.27-4.84 g 100 ml-1) and quinic acid (0.50-2.50 g 100 ml-1); amino acids: aspartic acid (0.8-10.7 mg 100 ml-1), asparagine (0.2-36.3 mg 100 ml-1) and glutamic acid (6.2-17.7 mg 100 ml-1); the cation potassium (145-214 mg 100 ml-1) and the anion fluoride (21-122 mg 100 ml-1). These results on composition suggest that Japanese quince may be an interesting raw material source of valuable substances and its juice an ingredient for the food industry. A principal components analysis separated the Japanese quince genotypes, thus indicating a clear difference in the chemical composition of the juice.
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References
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González-Hidalgo, I., D. A. Moreno, C. García-Viguera and J. M. Ros-García. 2019. The effect of industrial freezing on the physical and nutritional quality traits in broccoli. Food Sci. Technol. Int. 25(1): 56-65.
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Hurtado, A., M. D. Guàrdia, P. Picouet, A. Jofré, S. Bañón and J. M. Ros. 2019a. Shelf-life extension of multi-vegetables smoothies by high pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status and physical stability. J. Food Process. Preserv. 43(10): e14139.
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Kikowska, M., M. Derda, B. Thiem, A. Włodarczyk, J. Długaszewska, A. Stochmal, J. Żuchowski and E. Hada. 2019a. Evaluation of Antiamoebic and Antimicrobial Activities In Vitro of Chaenomeles japonica (Thunb.) Lindl. ex Spach Extracts. Acta Biol. Cracov. series bot. 61(2): 47–58.
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Komar-Tyomnaya, L. and E. Dunaevskaya. 2017. The content of essential elements in the flowers and fruits of chaenomeles (Chaenomeles Lindl.). AGROFOR Int. J. 2(1): 48-54.
Lea A. G. H. 1995. Apple juice. In: Ashurst PR (ed.). Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Blackie Academic & Professional, Glasgow, United Kingdom.
Lesinska, E. 1987. Characteristics of sugars and acids in the fruits of East Asian quince. Die Nahrung 31(7): 763–765.
Lesinska, E, R. Przybylski and N. A. M. Eskin. 1988. Some volatile and nonvolatile flavor components of the dwarf quince (Chaenomeles japonica). J. Food Sci. 53: 854-856.
Lykholat, Y. V., N. O. Khromykh, T. Y. Lykholat, O. O. Didur, O. A. Lykholat, T. V. Legostaeva, A. M. Kabar, T. V. Sklyar, V. M. Savosko, I. M. Kovalenko, V. R. Davydov, Y. V. Bielyk, K. O. Volyanik, A. V. Onopa, K. A. Dudkina and I. P. Grygoryuk. 2019. Industrial characteristics and consumer properties of Chaenomeles Lindl. fruits. Ukr. J. Ecol. 9(3): 132-137.
Miao, J., X. Li, C. Zhao, X. Gao, Y. Wang and W. Gao. 2018. Active compounds, antioxidant activity and glucosidase inhibitory activity of different varieties of Chaenomeles fruits. Food Chem. 248: 330-339.
Ros J. M., J. Laencina, P. Hellín, M. J. Jordán, R. Vila and K. Rumpunen. 2004. Characterization of juice in fruits of different Chaenomeles species. LWT-Food Sci. Technol. 37(3): 301-307.
Rumpunen, K. 1995. Chaenomeles – a novel source for pectic substances, organic acids and aromatic compounds. In: C. García-Viguera, M. Castañer, M. I. Gil, F. Ferreres and F. A. Tomás-Barberán (eds.). Current Trends in Fruit and Vegetables Phytochemistry. Consejo Superior de Investigaciones Científicas-C.S.I.C. Madrid, Spain. pp. 271–276.
Rumpunen, K., D. Kviklys, E. Kaufmane and L. Garkava. 1998. Breeding Chaenomeles - a new aromatic fruit crop. Acta Hort. 484: 211–216.
Rumpunen, K. 2002. Chaenomeles: Potential New Fruit Crop for Northern Europe. In: J. Janick and A. Whipkey (eds.). Trends in New Crops and New Uses. American Society Horticultural Science Press, Alexandria, Virginia, USA. pp. 385–392.
Saura, D., J. A. Cánovas, J. M. Ros, J. M. Núñez and J. Laencina. 1990. Lemon juice applications as natural acidulant in foods. Proc 1st Int. Congr. Food Technol. Dev. 3: 911-919.
Tarko, T., A. Duda-Chodak, P. Satora, P. Sroka, P. Pogoń and J. Machalica. 2014. Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential. J. Food Sci. Technol. 51(12): 3934–3941.
Thomas, M., M. J. C. Crépeau, K. Rumpunen and J. F. Thibault. 2000. Dietary fibre and cell-wall polysaccharides in the fruits of Japanese quince (Chaenomeles japonica). LWT-Food Sci. Technol. 33(2): 124–131.
Thomas, M. and J. F. Thibault. 2002. Cell-wall polysaccharides in the fruits of Japanese quince (Chaenomeles japonica): extraction and preliminary characterisation. Carbohydr. Polym. 49(3): 345–355.
Thomas, M., F. Guillemin, F. Guillon and J. F. Thibault. 2003. Pectins in the fruits of Japanese quince (Chaenomeles japonica). Carbohydr. Polym. 53(4): 361-372.
Valcheva-Kuzmanova, S. V., P. N. Denev and M. H. Ognyanov. 2018. Chemical composition and antioxidant activity of Chaenomeles maulei fruit juice. J. Biomed. Clin. Res. 11(1): 41-48.
van Gorsel, H., C. Li, E. L. Kerbel, M. Smits and A. A. Kader. 1992. Compositional characterization of Prune juice. J. Agric. Food Chem. 40(5): 784-789.
Viljakainen, S. K. and S. V. Laakso. 2002. Acidity reduction in Northern region berry juices by the malolactic bacterium Oenococcus oeni. Eur. Food Res. Technol. 214(5): 412-417.
Viljakainen, S., A. Visti and S. Laakso. 2002. Concentrations of organic acids and soluble sugars in juices from Nordic berries. Acta Agric. Scand. B – Soil & Plant Sci. 52(2): 101-109.
Watychowicz, K., K. Janda, K. Jakubczyk and J. Wolska. 2017. Chaenomeles – health promoting benefits. Roczniki Państwowego Zakładu Higieny 68(3): 217-227.
Wojdyło, A., J. Oszmiański and I. Bober. 2008. The effect of addition 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.
Apolinar-Valiente, R., I. Romero-Cascales, E. Gómez-Plaza and J. M. Ros-García. 2017. Degradation of Monastrell grapes skin: effect of individual enzymatic activities and their synergic combination. Eur. Food Res. Technol. 243: 1933-1942.
Baranowska-Bosiacka, I., B. Bosiacka, J. Rast, I. Gutowska, J. Wolska, E. Rębacz-Maron, K. Dębia, K. Janda, J. Korbecki and D. Chlubek. 2017. Macro- and Microelement Content and Other Properties of Chaenomeles japonica L. Fruit and Protective Effects of Its Aqueous Extract on Hepatocyte Metabolism. Biol. Trace Elem. Res. 178: 327–337.
Barco, A., S. Benetti, C. De Risi, P. Marchetti, G. P. Pollini and V. Zanirato. 1997. D-(–)-Quinic acid: a chiron store for natural product synthesis. Tetrahedron: Asymmetry 8(21): 3515-3545.
Durec, J., D. Kozelová, E. Matejková, M. Fikselová and S. Jakabová. 2019. Fruit as a source of antioxidants and trends in its consumption. Slov. J. Food Sci. 13(1): 251-257.
Golubev, V. N., A. A. Kolechik and U. A. Rigavs. 1990. Carbohydrate complex of the fruit of Chaenomeles maulei. Chem. Nat. Comp. 26(4): 387–390.
González-Hidalgo, I., D. A. Moreno, C. García-Viguera and J. M. Ros-García. 2019. The effect of industrial freezing on the physical and nutritional quality traits in broccoli. Food Sci. Technol. Int. 25(1): 56-65.
Górnaś, P., I. Pugajeva and D. Segliņa. 2014. Seeds recovered from by-products of selected fruit processing as a rich source of tocochromanols: RP-HPLC/FLD and RP-UPLC-ESI/MSn study. Eur. Food. Res. Technol. 239: 519–524.
Heimler, D. and A. Pieroni. 1992. Influence of environmental factors (acid rains and long term storage) on the concentration of carboxylic acids in apple fruits. Agrochimica 36(6): 494-499.
Hellín, P., J. M. Ros and J. Laencina. 2001. Changes in high and low molecular weight carbohydrates during Rhizopus nigricans cultivation on lemon peel. Carbohydr. Polym. 45(2): 169–174.
Hellín, P., R. Vila, M. J. Jordán, J. Laencina, K. Rumpunen and J. M. Ros. 2003. Characteristics and composition of Chaenomeles fruit juice. In: K. Rumpunen (ed.). Japanese Quince – Potential Fruit Crop for Northern Europe. Swedish University of Agricultural Sciences, Alnarp, Sweden, pp. 127–140.
Hendrix, C. M. and J. B. Redd. 1995. Chemistry and technology of Citrus juices and their by-products. In: Ashurst PR (ed.). Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Blackie Academic & Professional, Glasgow, United Kingdom.
Huang, P. Q. 1999. D-Quinic acid, a versatile chiron in organic synthesis. Chin. J. Org. Chem. 19(4): 364-373.
Hurtado, A., M. D. Guàrdia, P. Picouet, A. Jofré, S. Bañón and J. M. Ros. 2019a. Shelf-life extension of multi-vegetables smoothies by high pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status and physical stability. J. Food Process. Preserv. 43(10): e14139.
Hurtado, A., M. D. Guàrdia, P. Picouet, A. Jofré, S. Bañón and J. M. Ros. 2019b. Shelf-life extension of multi-vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality. J. Food Process. Preserv. 43(11): e14210.
Kikowska, M. A., M. Chmielewska, A. Włodarczyk, E. Studzin´ ska-Sroka, J. Z˙uchowski, A. Stochmal, M. Kotwicka and B. Thiem. 2018. Effect of Pentacyclic Triterpenoids-Rich Callus Extract of Chaenomeles japonica (Thunb.) Lindl. ex Spach on Viability, Morphology, and Proliferation of Normal Human Skin Fibroblasts. Molecules 23, 3009.
Kikowska, M., M. Derda, B. Thiem, A. Włodarczyk, J. Długaszewska, A. Stochmal, J. Żuchowski and E. Hada. 2019a. Evaluation of Antiamoebic and Antimicrobial Activities In Vitro of Chaenomeles japonica (Thunb.) Lindl. ex Spach Extracts. Acta Biol. Cracov. series bot. 61(2): 47–58.
Kikowska, M., A. Włodarczyk, M. Rewers, E. Sliwinska, E. Studzin´ ska-Sroka, E. Witkowska-Banaszczak, A. Stochmal, J. Z˙uchowski, J. Dlugaszewska and B. Thiem. 2019b. Micropropagation of Chaenomeles japonica: A Step towards Production of Polyphenol-rich Extracts Showing Antioxidant and Antimicrobial Activities. Molecules 24, 1314.
Komar-Tyomnaya, L. and E. Dunaevskaya. 2017. The content of essential elements in the flowers and fruits of chaenomeles (Chaenomeles Lindl.). AGROFOR Int. J. 2(1): 48-54.
Lea A. G. H. 1995. Apple juice. In: Ashurst PR (ed.). Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages. Blackie Academic & Professional, Glasgow, United Kingdom.
Lesinska, E. 1987. Characteristics of sugars and acids in the fruits of East Asian quince. Die Nahrung 31(7): 763–765.
Lesinska, E, R. Przybylski and N. A. M. Eskin. 1988. Some volatile and nonvolatile flavor components of the dwarf quince (Chaenomeles japonica). J. Food Sci. 53: 854-856.
Lykholat, Y. V., N. O. Khromykh, T. Y. Lykholat, O. O. Didur, O. A. Lykholat, T. V. Legostaeva, A. M. Kabar, T. V. Sklyar, V. M. Savosko, I. M. Kovalenko, V. R. Davydov, Y. V. Bielyk, K. O. Volyanik, A. V. Onopa, K. A. Dudkina and I. P. Grygoryuk. 2019. Industrial characteristics and consumer properties of Chaenomeles Lindl. fruits. Ukr. J. Ecol. 9(3): 132-137.
Miao, J., X. Li, C. Zhao, X. Gao, Y. Wang and W. Gao. 2018. Active compounds, antioxidant activity and glucosidase inhibitory activity of different varieties of Chaenomeles fruits. Food Chem. 248: 330-339.
Ros J. M., J. Laencina, P. Hellín, M. J. Jordán, R. Vila and K. Rumpunen. 2004. Characterization of juice in fruits of different Chaenomeles species. LWT-Food Sci. Technol. 37(3): 301-307.
Rumpunen, K. 1995. Chaenomeles – a novel source for pectic substances, organic acids and aromatic compounds. In: C. García-Viguera, M. Castañer, M. I. Gil, F. Ferreres and F. A. Tomás-Barberán (eds.). Current Trends in Fruit and Vegetables Phytochemistry. Consejo Superior de Investigaciones Científicas-C.S.I.C. Madrid, Spain. pp. 271–276.
Rumpunen, K., D. Kviklys, E. Kaufmane and L. Garkava. 1998. Breeding Chaenomeles - a new aromatic fruit crop. Acta Hort. 484: 211–216.
Rumpunen, K. 2002. Chaenomeles: Potential New Fruit Crop for Northern Europe. In: J. Janick and A. Whipkey (eds.). Trends in New Crops and New Uses. American Society Horticultural Science Press, Alexandria, Virginia, USA. pp. 385–392.
Saura, D., J. A. Cánovas, J. M. Ros, J. M. Núñez and J. Laencina. 1990. Lemon juice applications as natural acidulant in foods. Proc 1st Int. Congr. Food Technol. Dev. 3: 911-919.
Tarko, T., A. Duda-Chodak, P. Satora, P. Sroka, P. Pogoń and J. Machalica. 2014. Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential. J. Food Sci. Technol. 51(12): 3934–3941.
Thomas, M., M. J. C. Crépeau, K. Rumpunen and J. F. Thibault. 2000. Dietary fibre and cell-wall polysaccharides in the fruits of Japanese quince (Chaenomeles japonica). LWT-Food Sci. Technol. 33(2): 124–131.
Thomas, M. and J. F. Thibault. 2002. Cell-wall polysaccharides in the fruits of Japanese quince (Chaenomeles japonica): extraction and preliminary characterisation. Carbohydr. Polym. 49(3): 345–355.
Thomas, M., F. Guillemin, F. Guillon and J. F. Thibault. 2003. Pectins in the fruits of Japanese quince (Chaenomeles japonica). Carbohydr. Polym. 53(4): 361-372.
Valcheva-Kuzmanova, S. V., P. N. Denev and M. H. Ognyanov. 2018. Chemical composition and antioxidant activity of Chaenomeles maulei fruit juice. J. Biomed. Clin. Res. 11(1): 41-48.
van Gorsel, H., C. Li, E. L. Kerbel, M. Smits and A. A. Kader. 1992. Compositional characterization of Prune juice. J. Agric. Food Chem. 40(5): 784-789.
Viljakainen, S. K. and S. V. Laakso. 2002. Acidity reduction in Northern region berry juices by the malolactic bacterium Oenococcus oeni. Eur. Food Res. Technol. 214(5): 412-417.
Viljakainen, S., A. Visti and S. Laakso. 2002. Concentrations of organic acids and soluble sugars in juices from Nordic berries. Acta Agric. Scand. B – Soil & Plant Sci. 52(2): 101-109.
Watychowicz, K., K. Janda, K. Jakubczyk and J. Wolska. 2017. Chaenomeles – health promoting benefits. Roczniki Państwowego Zakładu Higieny 68(3): 217-227.
Wojdyło, A., J. Oszmiański and I. Bober. 2008. The effect of addition 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.
Published
2020-11-08
How to Cite
Hellín, M. . P., M. . J. Jordán, K. Rumpunen, and J. . M. Ros. “Chromatographic Characterization of Juice in Fruits of Different Japanese Quince (Chaenomeles Japonica L.) Genotypes Cultivated in Sweden”. Emirates Journal of Food and Agriculture, vol. 32, no. 11, Nov. 2020, pp. 816-25, doi:10.9755/ejfa.2020.v32.i11.2193.
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