Quality parameters, bio-compounds, antioxidant activity and sensory attributes of Spanish quinces (Cydonia oblonga Miller)

Quinces are attracting interest due to their health promoting properties. Quality parameters, bioactive compounds, antioxidant activity and the main sensory parameters were determined in six Spanish quince clones. Quinces are rich in phytic, malic and quinic acids and also in fructose, sorbitol and glucose, which gives them an interesting equilibrium among sourness, astringency and sweetness. Total polyphenols content (TPC) and total antioxidant activity (TAA), in both hydrophilic (H-TAA) and lipophilic (L-TAA) extracts, were found to be significantly higher in quince peel than in pulp; for instance, the ratio TPCpeel/TPCpulp was ∼4.7. The predominant fatty acids were linoleic (54.7%) and oleic (35.5%) acids, leading to a ratio of unsaturated to saturated fatty acids of ∼9–10. The studied parameters were finally used to establish appropriate applications for quinces: (i) PUM fruits are better suited for preparation of functional quince-based products because of their high TPC and TAA (e.g. 5810 mg gallic acid kg−1 peel and 5430 mg Trolox kg−1 peel), while (ii) other clones, such as OHM14, ZM6 and OHM13, are appropriate for fresh consumption because of their equilibrated levels of sourness and sweetness and their high quince flavor.