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European Food Research and Technology

, Volume 218, Issue 4, pp 385–389 | Cite as

Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller)

  • Branca Maria Silva
  • Paula Branquinho Andrade
  • Ana Claúdia Gonçalves
  • Rosa Maria Seabra
  • Maria Beatriz Oliveira
  • Margarida Alice Ferreira
Original Paper

Abstract

Phenolic compounds, organic acids and free amino acids of quince were evaluated, before and after jam processing, to test the effect of thermal processing in these compounds. In addition, the composition of jams prepared with peeled and unpeeled quinces was compared. Phenolics, organic acids and free amino acids were analysed by HPLC/DAD, HPLC/UV and GC/FID, respectively.

Keywords

Cydonia oblonga Miller Quince fruit Jam Phenolic compounds Organic acids Free amino acids 

Notes

Acknowledgements

Branca M. Silva is grateful to Fundação para a Ciência e a Tecnologia for a grant (PRAXIS XXI/BD/21339/99). The authors would also like to thank Branca J. Cardoso for helping with sample preparation.

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Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  • Branca Maria Silva
    • 1
  • Paula Branquinho Andrade
    • 1
  • Ana Claúdia Gonçalves
    • 1
  • Rosa Maria Seabra
    • 1
  • Maria Beatriz Oliveira
    • 2
  • Margarida Alice Ferreira
    • 2
  1. 1.REQUIMTE, Serviço de Farmacognosia, Faculdade de FarmáciaUniversidade do PortoPortoPortugal
  2. 2.REQUIMTE, Serviço de Bromatologia, Faculdade de FarmáciaUniversidade do PortoPorto

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