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Quince ( Cydonia oblonga Mill.) Waste By-Product Characterization as a Potential Functional Ingredient

Author

Listed:
  • Janira Romero

    (Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of Valladolid, 47197 Valladolid, Spain)

  • Alexandra Díez Méndez

    (Universidad Católica de Ávila (UCAV), Calle Canteros s/n, 05002 Avila, Spain)

  • María José Castro-Alija

    (Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of Valladolid, 47197 Valladolid, Spain)

  • Jorge Poveda

    (Recognised Research Group AGROBIOTECH, UIC-370 (Junta de Castilla y León), Department of Plant Production and Forest Resources, Higher Technical School of Agricultural Engineering of Palencia, University Institute for Research in Sustainable Forest Management (iuFOR), University of Valladolid, Avda. Madrid 57, 34004 Palencia, Spain)

  • Irene Albertos

    (Recognized Research Group: Assessment and Multidisciplinary Intervention in Health Care and Sustainable Lifestyles of the University of Valladolid, 47197 Valladolid, Spain)

Abstract

Currently, the production of waste in the food industry is increasing, which is a serious problem. However, most of these residues, especially those derived from fruits and vegetables, have great unknown properties that are not used. The main objective of this article is the analysis and characterization of the waste from quince after its processing to observe its properties and its potential use in different industries as a functional ingredient, thus favoring the circular economy and sustainability. Quince by-product nutritional parameters such as proteins, fibers, sugars, vitamins, and minerals were analyzed. Also, the antioxidant capacity was measured by various methods: 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity (DPPH), antioxidant capacity in Trolox equivalent antioxidant capacity (TEAC/ABTS), and total polyphenol content (TPC). Finally, the antimicrobial capacity against different postharvest-pathogenic fungi was measured in direct sample and extract. The nutritional results showed a nutritional profile rich in soluble and insoluble fiber, potassium, calcium, and magnesium, and low in fat. The antioxidant results from the extract showed significant levels of phenols and higher antioxidant capacity from the extracted sample. No positive results were found in the antimicrobial capacity study. Quince by-products could be a potential ingredient in the industry due to their nutritional composition and antioxidant content.

Suggested Citation

  • Janira Romero & Alexandra Díez Méndez & María José Castro-Alija & Jorge Poveda & Irene Albertos, 2024. "Quince ( Cydonia oblonga Mill.) Waste By-Product Characterization as a Potential Functional Ingredient," Sustainability, MDPI, vol. 16(19), pages 1-13, October.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:19:p:8596-:d:1491686
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    References listed on IDEAS

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    2. Anulipt Chandan & Michele John & Vidyasagar Potdar, 2023. "Achieving UN SDGs in Food Supply Chain Using Blockchain Technology," Sustainability, MDPI, vol. 15(3), pages 1-21, January.
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