Drying method effects on the antioxidant activity of quince (Cydonia oblonga Miller) tea

Quince has many health benefits. Dried quince has been used as a tea for centuries. The aim of this study was to investigate the influences of two drying methods on the antioxidant activity of the quince.

Fifty two fresh Iranian quinces (Cydonia oblonga) were obtained from different parts of Shiraz. Half of the quinces were peeled and both peel and flesh immediately frozen at -20°C individually. The remainder was divided in two groups, and dried with sun and oven drying methods. Proximate analysis, caloric, mineral and vitamin C contents were determined in the fresh quinces. The total phenolic, DPPH radical scavenging activity and reducing power analysis were done on flesh, peel, sun-dried and oven-dried quinces.

The proximate and nutritional composition of the fresh quinces was similar to those reported by other researchers. Oven-dried and quince peel contained higher amounts of phenolics than the sun-dried and flesh quinces, respectively. Sun-dried and flesh samples showed lower radical scavenging effect and reducing antioxidant capacity than oven-dried and quince peel, respectively.

Overall, oven drying can better preserve the antioxidative activity of the quince.