Abstract
Quince (Cydonia oblonga Miller) is a widely consumed, safe, and low-cost natural source of different classes of interesting metabolites. Phenolic compounds in natural foods (especially fruits and vegetables) have application as preventive or therapeutic agents in the treatment of diseases caused by free radicals. This study focused on total phenolic content, DPPH and ABTS activities as antioxidant properties, and polyphenol oxidase (PPO) inhibitory activity of the total phenolic compounds extracted from quince leaf, peel, and seed. Quince leaf and peel extracts showed higher ABTS and DPPH activity than quince seed extract. Additionally, all quince extracts inhibited PPO, with IC50 values of 36.47 ± 8.28 µg/ml (leaf extract), 173.25 ± 5.69 µg/ml (peel extract), and 386.75 ± 9.27 µg/ml (seed extract). Moreover, the effects of extracts on enzymatic browning in apple were examined by measuring the color parameters.
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This work was supported by the research fund of the Sakarya University of Applied Sciences, project number 2021-27-07-049.
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F. Sonmez and Z. Sahin declare that they have no competing interests.
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Sonmez, F., Sahin, Z. Comparative Study of Total Phenolic Content, Antioxidant Activities, and Polyphenol Oxidase Enzyme Inhibition of Quince Leaf, Peel, and Seed Extracts. Erwerbs-Obstbau 65, 745–750 (2023). https://doi.org/10.1007/s10341-022-00696-5
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DOI: https://doi.org/10.1007/s10341-022-00696-5