Chemical and biological properties of Cydonia oblonga L. flour: a concurrent review

Abstract

Although quince may be the finest source of dietary fiber, it has recently been recognized that eating a healthy diet has considerable health advantages. It has a long history of usage in traditional medicine and ethnobotany and is native to the Mediterranean area and Central Asia. Its fruit has hard, bitter, and astringency of the flesh therefore its use are rare. Heat treatment affects the organoleptic and therapeutic properties. The antioxidant, antibacterial, antihemolytic, aphrodisiac, antiallergic, and anti-diabetic properties of C. oblonga flour are well documented. It is a reliable and reasonably priced natural metabolites with unique biological characteristics. The metabolic characteristics and biological ability of this species have been extensively studied. Particularly, quince leaves show promise as a natural supplier of biologically active phytonutrients and are appropriate for use in the food and drug industries. It is primarily produced for fruits and acts as a pear root. The present review highlights the chemical and biological properties of quince fruit flour in detail.