Chemical composition and antioxidant activity of quince fruit pulp collected from different locations |
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| Authors: | Mohsin Rasheed Imtiaz Hussain Imran Hayat Aqsa Qayyum Saira Ishaq |
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| Affiliation: | 1. Department of Food Science and Technology, The University of Poonch Rawalakot, Azad Kashmir, Pakistan;2. Food Science Research Institute, PARC-National Agricultural Research Centre, Islamabad, Pakistan |
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| Abstract: | This study was carried out to examine the physicochemical and functional characteristics of quince fruit pulp. The matured quince fruits were collected from different locations of Poonch, AJ&;K, Pakistan. Significant differences (P ? 0.05) were found among fruits collected from these locations. The quince pulp has the following characteristics: pH (3.43), total soluble solids (14.22°Brix), acidity (1.25%), carbohydrate (13.38 g/100 g), reducing sugar (5.15 g/100 g), non-reducing sugar (4.61 g/100 g), moisture (84.27 g/100 g), ash (0.62 g/100 g), fat (0.24 g/100 g), protein (0.49 g/100 g), fiber (1.65 g/100 g), ascorbic acid (15.46 mg/100 g), and total phenolic (68.13 mg gallic acid equivalent/100 g) and antioxidant activity (50.05%). This exploration is the basic direction, which highlights the nutritional characteristics of quince fruit grown in AJ&;K, Pakistan. |
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| Keywords: | Quince fruit Physicochemical Functional properties |
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