Composition of Quince ( Cydonia oblonga Miller) seeds: phenolics, organic acids and free amino acids

Abstract

Phenolic compounds, organic acids and free amino acids of quince seeds were determined by HPLC/DAD, HPLC/UV and GC/FID, respectively. Quince seeds presented a phenolic profile composed of 3- O -caffeoylquinic, 4- O -caffeoylquinic, 5- O -caffeoylquinic and 3,5-dicaffeoylquinic acids, lucenin-2, vicenin-2, stellarin-2, isoschaftoside, schaftoside, 6- C -pentosyl-8- C -glucosyl chrysoeriol and 6- C -glucosyl-8- C -pentosyl chrysoeriol. Six identified organic acids constituted the organic acid profile of quince seeds: citric, ascorbic, malic, quinic, shikimic and fumaric acids. The free amino acid profile was composed of 21 identified free amino acids and the three most abundant were glutamic and aspartic acids and asparagine.