Characterization of juice in fruits of different Chaenomeles species

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• 作者：Ros ; J.M. ; Laencina ; J. ; Hellí ; n ; P. ; Jordá ; n ; M.J. ; Vila ; R. ; Rumpunen ; K.
• 关键词：Chaenomeles ; Japanese quince ; Juice ; Extraction ; Characterization
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2004
• 出版时间：May, 2004
• 年：2004
• 卷：37
• 期：3
• 页码：301-307
• 全文大小：274 K

文摘

The juice in fruits of 21 genotypes of Japanese quince (Chaenomeles japonica), 1 genotype of Chinese quince (C. cathayensis), 1 genotype of flowering quince (C. speciosa) and 1 genotype of a hybrid taxon (C. ×superba), representing plant breeding material, was extracted and characterized. The content of juice in the fruits varied between 41 % and 52 % , on fresh weight basis. The juice was very acidic (pH 2.6 and a titratable acidity of 3.5 % calculated as anhydrous citric acid, on average) and transparent (52NTU, on average), with low density and viscosity. The content of soluble solids was also low (7.1°Brix, on average). Proteins constituted 26mg/100ml juice on average, but no soluble polysaccharides were present. A high content of vitamin C (59mg/100ml juice, on average) and phenols (284mg/100ml juice, on average), beside the high acidity of the juice, suggests that chaenomeles juice may be an interesting raw material as ingredient for the food industry and a source of valuable substances. A principal components analysis separated the Japanese quince genotypes from the other genotypes studied, thus indicating a clear difference in the characteristics and chemical composition of the juice.