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