The forgotten fruit (Cydonia oblonga Mill.) and its chemical composition: a review

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-04-22 DOI:10.1007/s00217-024-04543-7

Monika Ňorbová, Alena Vollmannová, Silvia Fedorková, Janette Musilová, Judita Lidiková

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引用次数: 0

Abstract

Natural plant sources, particularly the fruits of several lesser-known species, are receiving increasing amounts of attention because they contain a variety of bioactive compounds that are advantageous to human health. The production of easy-to-grow, already-used, and full of nutrients crops could be a solution to the growing problem of a lack of healthful food. One such fruit is the quince (Cydonia oblonga Mill.), which belongs to the Rosaceae family that originated in the Caucasian area and extends to other parts of the world. Quince has been studied for decades because of its unique importance in food and medicine. The characteristic pear-shaped fruit is golden yellow in appearance and has an aromatic, and acidic flavour. The low-fat fruit is rich in numerous necessary nutrients, minerals, dietary fibre, and antioxidants that have significant positive effects on health, but due to its bitterness, it is underutilized. Quince can be utilised as a raw material to create a variety of food products and is a good source of natural phenolic antioxidants, providing significant functional characteristics.

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被遗忘的果实（Cydonia oblonga Mill.）及其化学成分：综述

天然植物资源，尤其是几种鲜为人知的物种的果实，正受到越来越多的关注，因为它们含有多种有益于人类健康的生物活性化合物。生产易于种植、已被使用且富含营养的作物，可以解决日益严重的健康食品匮乏问题。榅桲（Cydonia oblonga Mill.）就是这样一种水果，它属于蔷薇科，起源于高加索地区，并延伸到世界其他地区。几十年来，人们一直在研究榅桲，因为它在食品和医药方面具有独特的重要性。梨形果实外观呈金黄色，芳香酸甜。这种低脂肪水果富含多种必要的营养物质、矿物质、膳食纤维和抗氧化剂，对健康有显著的积极作用，但由于其苦味，未得到充分利用。榅桲可用作制作各种食品的原料，是天然酚类抗氧化剂的良好来源，具有显著的功能特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.