Related Experiment Videos
Quince (Cydonia oblonga miller) fruit characterization using principal component analysis
Branca M Silva1, Paula B Andrade, Rui C Martins
1REQUIMTE, Serviço de Farmacognosia , Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha, 4050-047 Porto, Portugal.
Journal of Agricultural and Food Chemistry
|January 6, 2005
Summary
This study analyzed quince fruit composition, revealing distinct phenolic profiles between pulp and peel using principal component analysis (PCA). This data aids in identifying adulterated quince products.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Agricultural Science
Background:
- Quince fruit (Cydonia oblonga) is rich in bioactive compounds.
- Understanding the variability in fruit composition is crucial for quality control.
Purpose of the Study:
- To analyze the phenolic, organic acid, and free amino acid profiles of quince fruit.
- To investigate the influence of fruit part, origin, and harvest year on these profiles.
- To classify compositional differences and correlations within quince fruit.
Main Methods:
- Analysis of phenolic compounds, organic acids, and free amino acids in quince pulp and peel.
- Principal Component Analysis (PCA) to characterize fruit composition and relationships between compounds.
- Study included 48 samples from nine Portuguese geographical origins across three harvest years.
Main Results:
- Principal Component Analysis (PCA) effectively distinguished phenolic profiles between quince pulp and peel.
- Two principal components (PCs) explained 81.29% of the total variability.
- PC1 highlighted differences in caffeoylquinic acids and flavonoids; PC2 related specific caffeoylquinic acid contents.
Conclusions:
- PCA of phenolic compounds provides a clear distinction between quince fruit parts.
- The generated data can serve as a reference database for detecting adulteration in quince derivatives.