Showing Publication (SILVA 2004)
Silva B.M., Branquinho-Andrade P., Goncalves A.C., Seabra R.M., Oliveira M.B., Ferreira M.A. (2004) Influence of jam processing upon contents of phenolics, organic acids and free amino acids in quince fruit (Cydonia oblonga Miller). European Food Research and Technology 218:385-389
Abbreviation: SILVA 2004
Food Composition
This publication was used to obtain 16 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 9.46 mg/100 g FW | Quince Pulp | no | 1 |
| 0.85 mg/100 g FW | Quince Pulp | no | 1 |
| 9.00 mg/100 g FW | Quince Pulp | no | 1 |
| 0.93 mg/100 g FW | Quince Pulp | no | 1 |
| 0.25 mg/100 g FW | Quince Pulp | no | 1 |
| 0.33 mg/100 g FW | Quince Pulp | no | 1 |
| 0.00 mg/100 g FW | Quince Pulp | no | 1 |
| 0.00 mg/100 g FW | Quince Pulp | no | 1 |
| 4.31 mg/100 g FW | Quince Jam A - Peeled | no | 1 |
| 0.87 mg/100 g FW | Quince Jam A - Peeled | no | 1 |
| 5.84 mg/100 g FW | Quince Jam A - Peeled | no | 1 |
| 0.44 mg/100 g FW | Quince Jam A - Peeled | no | 1 |
| 0.18 mg/100 g FW | Quince Jam A - Peeled | no | 1 |
| 0.19 mg/100 g FW | Quince Jam A - Peeled | no | 1 |
| 0.00 mg/100 g FW | Quince Jam A - Peeled | no | 1 |
| 0.00 mg/100 g FW | Quince Jam A - Peeled | no | 1 |
Food Processing
This publication was used to obtain 6 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.38 | Quince Pulp | Quince Jam A - Peeled | 9.46 | 4.31 | mg/100 g fresh weight |
| 0.86 | Quince Pulp | Quince Jam A - Peeled | 0.85 | 0.87 | mg/100 g fresh weight |
| 0.55 | Quince Pulp | Quince Jam A - Peeled | 9.0 | 5.84 | mg/100 g fresh weight |
| 0.40 | Quince Pulp | Quince Jam A - Peeled | 0.93 | 0.44 | mg/100 g fresh weight |
| 0.61 | Quince Pulp | Quince Jam A - Peeled | 0.25 | 0.18 | mg/100 g fresh weight |
| 0.48 | Quince Pulp | Quince Jam A - Peeled | 0.33 | 0.19 | mg/100 g fresh weight |