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.
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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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Silva, B.M., Andrade, P.B., Gonçalves, A.C. et al. Influence of jam processing upon the contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). Eur Food Res Technol 218, 385–389 (2004). https://doi.org/10.1007/s00217-003-0845-6
- Cydonia oblonga Miller
- Quince fruit
- Phenolic compounds
- Organic acids
- Free amino acids