Influence of jam processing upon the contents of phenolics,organic acids and free amino acids in quince fruit (<Emphasis Type="Italic">Cydonia oblonga</Emphasis> Miller)期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

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

Authors:	Branca?Maria?Silva,Paula?Branquinho?Andrade,Ana?Claúdia?Gon?alves,Rosa?Maria?Seabra author-information" > author-information__contact u-icon-before" > mailto:rseabra@ff.up.pt" title=" rseabra@ff.up.pt" itemprop=" email" data-track=" click" data-track-action=" Email author" data-track-label=" " >Email author,Maria?Beatriz?Oliveira,Margarida?Alice?Ferreira

Affiliation:	(1) REQUIMTE, Serviço de Farmacognosia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha, 4050–047 Porto, Portugal;(2) REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha, 4050–047 Porto, Portugal

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
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