JOURNAL ARTICLE

Free amino acid composition of quince (Cydonia oblonga Miller) fruit (pulp and peel) and jam

Branca M Silva, Susana Casal, Paula B Andrade, Rosa M Seabra, M Beatriz P P Oliveira, Margarida A Ferreira
Journal of Agricultural and Food Chemistry 2004 March 10, 52 (5): 1201-6
14995121
Twenty-one free amino acids present in several samples of quince fruit (pulp and peel) and quince jam (homemade and industrially manufactured) were analyzed by GC/FID. The analyses showed some differences between quince pulps and peels. Generally, the highest content in total free amino acids and in glycine was found in peels. As a general rule, the three major free amino acids detected in pulps were aspartic acid, asparagine, and hydroxyproline. For quince peels, usually, the three most abundant amino acids were glycine, aspartic acid, and asparagine. Similarly, for quince jams the most important free amino acids were aspartic acid, asparagine, and glycine or hydroxyproline. This study suggests that the free amino acid analysis can be useful for the evaluation of quince jam authenticity. It seems that glycine percentage can be used for the detection of quince peel addition while high alanine content can be related to pear addition.

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