<i>Chaenomeles</i> Species—Characteristics of Plant, Fruit and Processed Products: A Review
2022
Natalia Marat | Marzena Danowska-Oziewicz | Agnieszka Narwojsz
This literature review deals with the characteristics of <i>Chaenomeles</i> species and the physicochemical properties of <i>Chaenomeles</i> fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed <i>Chaenomeles</i> fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.
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