Profile of Japanese quince and cornelian cherry fruit
2010
Tarko, T. | Duda-Chodak, A. | Pogon, P.,Uniwersytet Rolniczy, Krakow (Poland). Katedra Technologii Fermentacji i Mikrobiologii Technicznej
The objective of the study was to assess the composition and properties of Japanese quince and of Cornelian cherry fruit. The contents and levels of the following were determined: dry substance, extract glucose, fructose, dietary fibre, total polyphenols, titratable acidity, and antioxidant activity. It was found that the Cornelian cherry fruit were characterized by a higher content of dry substance, extract, and monosaccharides compared to the Japanese quince fruit. The acidity of Japanese quince and Cornelian cherry was 4,11 and 3,91 percent respectively. The fruit analysed and assessed were characterized by the strong antioxidant properties and by the high content of polyphenols
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