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

Abstract

Background: 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. Material and methods: 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 fresh, peel, sun-dried and ovendried quinces. Results: 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. Conclusion: Overall, oven drying can better preserve the antioxidative activity of the quince. © by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.