Effect of Various Drying Methods on Physicochemical and Bioactive Properties of Quince Fruit (<i>Cydonia oblonga</i> Mill.)

The quince (<i>Cydonia oblonga</i> Mill.), due to its valuable bioactive properties and high health-promoting potential, is becoming more and more popular for the prevention of many free radical diseases. Due to the high hardness of the flesh and its bitterness and astringency, quinces are rarely eaten in the form of fresh fruit, and much more often in the form of various preserves, or in the form of dried additives, e.g., to the tea. Heat treatment (including drying) affects not only the content of bioactive compounds, but also the antioxidant activity and organoleptic characteristics. Therefore, this study examined the physicochemical properties of quinces (including the content of dry matter, soluble solids (°Brix), water activity (a_w), pH, total acidity and color changes (in the <i>L*a*b*</i> space)), fresh and dried by various methods, i.e., freeze-drying and convection at 50 °C and 70 °C. In addition, the effect of various drying conditions on the content of selected bioactive compounds, i.e., tannins, carotenoids, flavonoids, phenolic acids and total polyphenols, was assessed, as well as the antioxidant properties of fresh quinces and quinces dried under different conditions. Based on the research, it can be concluded that the applied processes of the dehydration of quinces significantly changed both the physicochemical properties and the content of biologically active ingredients and antioxidant properties, while both fresh and dried fruit provide nutritionally valuable bioactive ingredients and show high antioxidant potential. Considering the great taste and bioactive qualities of the common quince, introducing it to the daily diet, whether in a traditional form (dried fruit, fruit preserves) or in the form of dietary supplements, can be an important element in the prevention of many civilization diseases.