Comparative examination of bioactive phytochemicals in quince (Chaenomeles) fruits and their in vitro antioxidant activity

  • Szymon Byczkiewicz Department of Gastronomy Science and Functional Foods, Poznań University of Life Science, Poznań, Poland;
  • Dominik Szwajgier Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland.
  • Joanna Kobus Cisowska Department of Gastronomy Science and Functional Foods, Poznań University of Life Science, Poznań, Poland;
  • Oskar Szczepaniak Department of Gastronomy Science and Functional Foods, Poznań University of Life Science, Poznań, Poland;
  • Piotr Piotr Szulc Department of Agronomy, Poznań University of Life Sciences


Chaenomeles fruits are being applied more frequently, mainly due to its high content of bioactive compounds and their positive effect on health condition. Currently, they are raw materials in pharmaceutical, cosmetic and food industries. The aim of work was to characterize cultivar Cido of Chaenomeles japonica and two varietal hybrids: Chaenomeles x californica Gold Kalif and Chaenomeles x californica Maksim under their content of mineral, vitamins, antiradical capacity, organic acids, phenolic acids and flavonols. The content of individual macroelements varied between tested cultivars. Cido was the cultivar with the highest mineral content. In that cultivar Fe was comprised two-fold higher than in cv. Maksim, and Cu level (1.1 mg/100g) doubled the content of that element in cv. Gold Kalif. FRAP test results ranged between 379 µM FeSO4/g DM for cv. Cido and 403 µM FeSO4/g DM for cv. Maksim. Low content of amygdalin was also confirmed in all studied fruits. The highest amygdalin content was found in Cido (39.49 μg/100g), and Gold Kalif contained the fewest amygdalin (18.42 μg/100 g). All the cultivars tested were characterized by the highest content of malic acid (9.22-11.44 mg / g DM), while the main phenolic acid in quince fruits was chlorogenic acid 6953.9 - 8185.5 μg / g DM. The content of organic and phenolic acids depends on the variety of the quince. Due to the high content of phytochemicals in quince fruit and the low content of amygdalin, it seems reasonable to develop new directions of fruit application in food technology and functional food design.


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How to Cite
Byczkiewicz, S., D. Szwajgier, J. K. Cisowska, O. Szczepaniak, and P. Piotr Szulc. “Comparative Examination of Bioactive Phytochemicals in Quince (Chaenomeles) Fruits and Their in Vitro Antioxidant Activity”. Emirates Journal of Food and Agriculture, Vol. 33, no. 4, Apr. 2021, pp. 293-02, doi: Accessed 28 July 2021.
Research Article