Composition of quince (Cydonia oblonga Miller) seeds: Phenolics, organic acids and free amino acids

• Type: Article in International Scientific Journal
• Date: 2005

Authors

Silva, BM (Author) Other; Paula B Andrade (Author) FFUP; Ferreres, F (Author) Other; Seabra, RM (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Oliveira, P (Author) Other; Ferreira, MA (Author) Other

Journal

Title: Natural Product Research

Vol. 19

Pages: 275-281

ISSN: 1478-6419

Publisher: Taylor & Francis

Indexing

ISI Web of Knowledge - 38 Citations

Scopus - 54 Citations

Other information

Authenticus ID: P-000-442

DOI: 10.1080/1478641041001714678

Abstract (EN): Phenolic compounds, organic acids and free amino acids of quince seeds were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. Quince seeds presented a phenolic profile composed of 3-O-caffeoylquinic, 4-O-caffeoylquinic, 5-O-caffeoylquinic and 3,5-dicaffeoylquinic acids, lucenin-2, vicenin-2, stellarin-2, isoschaftoside, schaftoside, 6-C-pentosyl-8-C-glucosyl chrysoeriol and 6-C-glucosyl-8-C-pentosyl chrysoeriol. Six identified organic acids constituted the organic acid profile of quince seeds: citric, ascorbic, malic, quinic, shikimic and fumaric acids. The free amino acid profile was composed of 21 identified free amino acids and the three most abundant were glutamic and aspartic acids and asparagine.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7