Skip to main content
SpringerLink
Log in

Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Chemical composition and antioxidant activity of fresh and boiled Chaenomeles speciosa (CS) slices dried by different drying methods were determined. Data were analyzed by principle component analysis and cluster analysis. All dried boiled CS from dried fresh CS slices form main cluster. The results also demonstrated that both drying methods, freeze drying and hot air drying at 60 °C had good potential in the industrial drying of fresh and boiled CS. Fresh CS dried by hot air drying at 60 °C was more suitable for the industrial production.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Alothman M, Bhat R, Karim AA (2009) Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115:785–788

    Article  CAS  Google Scholar 

  • Chen Y, Xie MY, Gong XF (2007) Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum. J Food Eng 81:162–170

    Article  CAS  Google Scholar 

  • Clesivan P, Jéssika A, Cleverton AS, Elizangela M, de Maria F, Thiago MA (2016) Harvest time and geographical origin affect the essential oil of Lippia gracilis Schauer. Ind Crops Prod 79:205–210

    Article  Google Scholar 

  • Cui T, Kozo N, Tian S, Kayahara H (2006) Polyphenolic content and physiological activities of Chinese hawthorn extracts. Biosci Biotechnol Biochem 70:2948–2956

    Article  CAS  Google Scholar 

  • Du H, Wu J, Li H, Zhong PX, Xu YJ, Li CH, Ji KX, Wang LS (2013) Polyphenols and triterpenes from Chaenomeles fruits: chemical analysis and antioxidant activities assessment. Food Chem 141:4260–4268

    Article  CAS  Google Scholar 

  • Guehi TS, Zahouli IB, Ban-Koffi L, Fae MA, Nemlin JG (2010) Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material. Int J Food Sci Technol 45:1564–1571

    Article  CAS  Google Scholar 

  • Hamauzu Y, Yasui H, Inno T, Kume C, Omanyuda M (2005) Phenolic profile, antioxidant property, and anti-influenza viral activity of Chinese quince (Pseudocydonia sinensis Schneid.), quince (Cydonia oblonga Mill.), and apple (Malus domestica Mill.) fruits. J Agric Food Chem 53:928–934

    Article  CAS  Google Scholar 

  • Huang GH, Xi ZX, Li JL, Chen C, Yang GJ, Sun LN, Chen WS, Zhu HY (2013) Isolation of two new phenolic compounds from the fruit of Chaenomeles speciosa (Sweet)Nakai. Phytochem Lett 6:526–530

    Article  CAS  Google Scholar 

  • Katia R, Kong SAH, Antonio VG, Valeria V, Issis QF, Pilar R, Roberto LM (2016) Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying. LWT-Food Sci Technol 65:537–542

    Article  Google Scholar 

  • Kim JS, Lee YS (2009) Antioxidant activity of Maillard reaction products derived from aqueous glucose/glycine, diglycine, and triglycine model systems as a function of heating time. Food Chem 116:227–232

    Article  CAS  Google Scholar 

  • Lee MH, Son YK, Han YN (2002) Tissue factor inhibitory flavonoids from the fruits of Chaenomeles sinensis. Arch Pharmacal Res 25:842–850

    Article  CAS  Google Scholar 

  • Li X, Wang X, Li X, Chen S (2011) Antioxidant activity and mechanism of protocatechuic acid in vitro. Funct Foods Health Dis 7:232–244

    Google Scholar 

  • Lou SN, Lai YC, Huang JD, Ho CT, Ferng LHA, Chang YC (2015) Drying effect on flavonoid composition and antioxidant activity of immature kumquat. Food Chem 171:356–363

    Article  CAS  Google Scholar 

  • Oyaizu M (1986) Studies on products of browning reactions: antioxidative activities of products of browning reaction prepared from Glucosamine. Jpn J Nutr 44:307–315

    Article  CAS  Google Scholar 

  • Pandu SK, Srinivasa KVNS, Kumara JK, Kumara AN, Rajputa DK, Anubalab S (2015) Changes in the essential oil content and composition of palmarosa (Cymbopogon martini) harvested at different stages and short intervals in two different seasons. Ind Crops Prod 69:348–354

    Article  Google Scholar 

  • Ros JM, Laencina J, Hellin P, Jordan MJ, Vila R, Rumpunen K (2004) Characterization of juice in fruits of different Chaenomeles species. LWT-Food Sci Technol 37:301–307

    Article  CAS  Google Scholar 

  • Saliha DA, Leila H (2016) Effect of pH, temperature and some chemicals on polyphenoloxidase and peroxidase activities in harvested Deglet Nour and Ghars dates. Postharvest Biol Technol 111:77–82

    Article  Google Scholar 

  • Samoticha J, Wojdyło A, Lech K (2016) The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries. LWT-Food Sci Technol 66:484–489

    Article  CAS  Google Scholar 

  • Sandesh S, Shrucheti S, Bafna M, Seo SY (2010) Antihyperglycemic, antihyperlipi-demic, and antioxidant effects of Chaenomeles sinensis fruit extract in streptozotocin-induced diabetic rats. Eur Food Res Technol 231(3):415–421

    Article  Google Scholar 

  • Sandra MS, Chong GH (2013) Effects of drying temperature on the chemical and physical properties of Musa acuminate Colla (AAA Group) leaves. Ind Crops Prod 45:430–434

    Article  Google Scholar 

  • Shimada K, Fujikawa K, Yahara K, Nakamura T (1992) Antioxidative properties of xanthan on the antioxidation of soybean oil in cyclodextrin. J Agric Food Chem 40:945–948

    Article  CAS  Google Scholar 

  • Simona C, Liviu A, Daniel D, Marcel D, Rodica M, Otilia B (2015) Changes in major bioactive compounds with antioxidant activity of Agastache foeniculum, Lavandula angustifolia, Melissa officinalis and Nepeta cataria: effect of harvest time and plant species. Ind Crops Prod 77:499–507

    Article  Google Scholar 

  • Singleton VL, Rossl JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotun gstic acid reagents. Am J Enol Vitic 16:114–158

    Google Scholar 

  • Soysal Y (2004) Microwave drying characteristics of parsley. Biosys Eng 89:167–173

    Article  Google Scholar 

  • Tarko T, Duda-Chodak A, Satora P, Sroka P, Pogoń P, Machalica J (2014) Chaenomeles japonica, cornus mas, morus nigra fruits characteristics and their processing potential. J Food Sci Technol 51(12):3934–3941

    Article  CAS  Google Scholar 

  • Wang J, Sheng K (2006) Far-infrared and microwave drying of peach. LWT-Food Sci Technol 39:247–255

    Article  CAS  Google Scholar 

  • Wang TT, Li X, Zhou B, Li HF, Zeng J, Gao WY (2015) Anti-diabetic activity in type 2 diabetic mice and α-glucosidase inhibitory, antioxidant and anti-inflammatory potential of chemically profiled pear peel and flesh extracts (Pyrus spp.). J Funct Foods 13:276–288

    Article  CAS  Google Scholar 

  • Wang B, Huang G, Chandrasekar V, Chai H, Gao H, Cheng N, Cao W, Lv XG, Pan ZL (2016) Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages. LWT-Food Sci Technol 66:56–62

    Article  CAS  Google Scholar 

  • Yang G, Fen W, Lei C, Xiao W, Sun H (2009) Study on determination of pentacyclic triterpenoids in Chaenomeles by HPLC-ELSD. J Chromatogr Sci 47:718–722

    Article  CAS  Google Scholar 

  • Yao G, Liu C, Huo H, Liu A, Lv B, Zhang C, Wang H, Li J, Liao L (2013) Ethanol extract of Chaenomeles speciosa Nakai induces apoptosis in cancer cells and suppresses tumor growth in mice. Oncol Lett 6(1):256–260

    Google Scholar 

  • Zhang L, Cheng YX, Liu AL, Wang HD, Wang YL, Du GH (2010) Antioxidant, anti- inflammatory and anti-influenza properties of components from Chaenomeles speciosa. Molecules 15:8507–8517

    Article  CAS  Google Scholar 

  • Zhao G, Jiang ZH, Zheng XW, Zang SY, Guo LH (2008) Dopamine transporter inhibitory and antiparkinsonian effect of common flowering quince extract. Pharmacol Biochem Behav 90:363–371

    Article  CAS  Google Scholar 

Download references

Acknowledgement

This work was supported by grants from the National Natural Science Foundation of China (No. 81373904), Science and Technology Program of China (No. 2014FY111100).

Author information

Author notes

  1. Jing Miao and Kunhua Wei have contributed equally to this article.

Authors and Affiliations

  1. Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, No. 92 Weijin Road, Nankai District, Tianjin, 300072, China

    Jing Miao, Xia Li, Chengcheng Zhao, Xuetao Chen, Xinhui Mao, Hanhan Huang & Wenyuan Gao

  2. Guangxi Key Laboratory of Medicinal Resources Protection and Genetic Improvement, Guangxi Botanical Garden of Medicinal Plants, Nanning, 530023, Guangxi, China

    Kunhua Wei

Authors
  1. Jing Miao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Kunhua Wei
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xia Li
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Chengcheng Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Xuetao Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Xinhui Mao
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Hanhan Huang
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Wenyuan Gao
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to Xia Li or Wenyuan Gao.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOC 6807 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Miao, J., Wei, K., Li, X. et al. Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa . J Food Sci Technol 54, 2758–2768 (2017). https://doi.org/10.1007/s13197-017-2712-7

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2712-7

Keywords

Search

Navigation