The Experts below are selected from a list of 42105 Experts worldwide ranked by ideXlab platform
Branca M. Silva - One of the best experts on this subject based on the ideXlab platform.
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first report on cydonia oblonga miller anticancer potential differential antiproliferative effect against human kidney and colon cancer cells
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Márcia Carvalho, Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Renata Silva, Maria De Lourdes BastosAbstract:The present study reports the phenolic profile and antiproliferative properties of Quince (Cydonia oblonga Miller) leaf and fruit (pulp, peel, and seed) against human kidney and colon cancer cells. The phenolic profiles of Quince methanolic extracts were determined by high-performance liquid chromatography (HPLC)/diode array detector (DAD). 5-O-Caffeoylquinic acid was always one of the two major phenolic compounds present in all extracts, except for seed. Our results revealed that Quince leaf and fruit extracts exhibited distinctive antiproliferative activities. The extracts from Quince leaf showed concentration-dependent growth inhibitory activity toward human colon cancer cells (IC(50) = 239.7 +/- 43.2 microg/mL), while no effect was observed in renal adenocarcinoma cells. Concerning the fruit, seed extracts exhibited no effect on colon cancer cell growth, whereas strong antiproliferative efficiency against renal cancer cells was observed for the highest concentration assayed (500 microg/mL). The antiproliferative activity of pulp and peel extracts was low or absent in the selected range of extract concentrations. This is the first report showing that C. oblonga may be useful as a cancer chemopreventive and/or chemotherapeutic agent.
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evaluation of free radical scavenging and antihemolytic activities of Quince cydonia oblonga leaf a comparative study with green tea camellia sinensis
Food and Chemical Toxicology, 2009Co-Authors: Rossana M Costa, Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Márcia Carvalho, Ana S Magalhaes, Jose Alberto PereiraAbstract:Abstract This study aimed to determine the phenolic profile and to investigate the antioxidant potential of Quince ( Cydonia oblonga ) leaf, comparing it with green tea ( Camellia sinensis ). For these purposes, methanolic extracts were prepared and phenolics content of Quince leaf was determined by HPLC/UV. The antioxidant properties were assessed by Folin–Ciocalteu reducing capacity assay and by the ability to quench the stable free radical 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and to inhibit the 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative hemolysis of human erythrocytes. 5- O -Caffeoylquinic acid was found to be the major phenolic compound in Quince leaf extract. Quince leaf exhibited a significantly higher reducing power than green tea (mean value of 227.8 ± 34.9 and 112.5 ± 1.5 g/kg dry leaf, respectively). Quince leaf extracts showed similar DPPH radical-scavenging activities (EC 50 mean value of 21.6 ± 3.5 μg/ml) but significantly lower than that presented by green tea extract (EC 50 mean value of 12.7 ± 0.1 μg/ml). Under the oxidative action of AAPH, Quince leaf methanolic extract significantly protected the erythrocyte membrane from hemolysis in a similar manner to that found for green tea (IC 50 mean value of 30.7 ± 6.7 and 24.3 ± 9.6 μg/ml, respectively, P > 0.05). These results point that Quince leaf may have application as preventive or therapeutic agent in diseases in which free radicals are involved.
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principal component analysis as tool of characterization of Quince cydonia oblonga miller jam
Food Chemistry, 2006Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, Rui C Martins, Margarida A FerreiraAbstract:Abstract Fifty-one Quince jams from several different brands, commercialised in three consecutive years, traditionally prepared and industrially manufactured, were studied. Principal component analysis (PCA) was performed, in order to assess the correlations between the different components of Quince jam phenolics, organic acids and free amino acids. Phenolics determination was the most interesting. The differences between phenolic profiles of traditional and industrial Quince jams were emphasised during PCA. Two main PC characterise the Quince jam phenolic composition (54.4% of all variance): PC1 (37.4%) and PC2 (17.0%). The PC1 describes the differences between the contents of 3- O - and 5- O -caffeoylquinic acids and all flavonoids and the PC2 relates the contents of 4- O - and 5- O -caffeoylquinic acids against 3- O -caffeoylquinic and 3,5-dicaffeoylquinic acids. The results indicate that many industrial manufacturers usually use unpeeled fruits in the preparation of the jams. The PCA of phenolic compounds enabled clear discrimination between Quince jams prepared with peeled and unpeeled fruits.
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composition of Quince cydonia oblonga miller seeds phenolics organic acids and free amino acids
Natural Product Research, 2005Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, M B P P Oliveira, Federico Ferreres, M A FerreiraAbstract: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.
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Quince cydonia oblonga miller fruit characterization using principal component analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Rosa M Seabra, Rui C Martins, Federico Ferreres, Margarida A FerreiraAbstract:This paper presents a large amount of data on the composition of Quince fruit with regard to phenolic compounds, organic acids, and free amino acids. Subsequently, principal component analysis (PCA) is carried out to characterize this fruit. The main purposes of this study were (i) the clarification of the interactions among three factorsQuince fruit part, geographical origin of the fruits, and harvesting yearand the phenolic, organic acid, and free amino acid profiles; (ii) the classification of the possible differences; and (iii) the possible correlation among the contents of phenolics, organic acids, and free amino acids in Quince fruit. With these aims, Quince pulp and peel from nine geographical origins of Portugal, harvested in three consecutive years, for a total of 48 samples, were studied. PCA was performed to assess the relationship among the different components of Quince fruit phenolics, organic acids, and free amino acids. Phenolics determination was the most interesting. The difference betwe...
Margarida A Ferreira - One of the best experts on this subject based on the ideXlab platform.
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principal component analysis as tool of characterization of Quince cydonia oblonga miller jam
Food Chemistry, 2006Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, Rui C Martins, Margarida A FerreiraAbstract:Abstract Fifty-one Quince jams from several different brands, commercialised in three consecutive years, traditionally prepared and industrially manufactured, were studied. Principal component analysis (PCA) was performed, in order to assess the correlations between the different components of Quince jam phenolics, organic acids and free amino acids. Phenolics determination was the most interesting. The differences between phenolic profiles of traditional and industrial Quince jams were emphasised during PCA. Two main PC characterise the Quince jam phenolic composition (54.4% of all variance): PC1 (37.4%) and PC2 (17.0%). The PC1 describes the differences between the contents of 3- O - and 5- O -caffeoylquinic acids and all flavonoids and the PC2 relates the contents of 4- O - and 5- O -caffeoylquinic acids against 3- O -caffeoylquinic and 3,5-dicaffeoylquinic acids. The results indicate that many industrial manufacturers usually use unpeeled fruits in the preparation of the jams. The PCA of phenolic compounds enabled clear discrimination between Quince jams prepared with peeled and unpeeled fruits.
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Quince cydonia oblonga miller fruit characterization using principal component analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Rosa M Seabra, Rui C Martins, Federico Ferreres, Margarida A FerreiraAbstract:This paper presents a large amount of data on the composition of Quince fruit with regard to phenolic compounds, organic acids, and free amino acids. Subsequently, principal component analysis (PCA) is carried out to characterize this fruit. The main purposes of this study were (i) the clarification of the interactions among three factorsQuince fruit part, geographical origin of the fruits, and harvesting yearand the phenolic, organic acid, and free amino acid profiles; (ii) the classification of the possible differences; and (iii) the possible correlation among the contents of phenolics, organic acids, and free amino acids in Quince fruit. With these aims, Quince pulp and peel from nine geographical origins of Portugal, harvested in three consecutive years, for a total of 48 samples, were studied. PCA was performed to assess the relationship among the different components of Quince fruit phenolics, organic acids, and free amino acids. Phenolics determination was the most interesting. The difference betwe...
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Quince cydonia oblonga miller fruit pulp peel and seed and jam antioxidant activity
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Rosa M Seabra, Federico Ferreres, Margarida A FerreiraAbstract:To study the antioxidant activity of Quince fruit (pulp, peel, and seed) and jam, methanolic extracts were prepared. Each extract was fractionated into a phenolic fraction and an organic acid fraction and was analyzed by high-performance liquid chromatography (HPLC)/diode array detection and HPLC/UV, respectively. Antiradical activities of the extracts and fractions were evaluated by a microassay using 1,1‘-diphenyl-2-picrylhydrazyl. The phenolic fraction always exhibited a stronger antioxidant activity than the whole methanolic extract. Organic acid extracts were always the weakest in terms of antiradical activity, which seems to indicate that the phenolic fraction gives a higher contribution for the antioxidant potential of Quince fruit and jam. The evaluation of the antioxidant activity of methanolic extracts showed that peel extract was the one presenting the highest antioxidant capacity. The IC50 values of Quince pulp, peel, and jam extracts were correlated with the caffeoylquinic acids total content...
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free amino acid composition of Quince cydonia oblonga miller fruit pulp and peel and jam
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, Susana Casal, Beatriz M P P Oliveira, Margarida A FerreiraAbstract:Twenty-one free amino acids present in several samples of Quince fruit (pulp and peel) and Quince jam (homemade and industrially manufactured) were analyzed by GC/FID. The analyses showed some differences between Quince pulps and peels. Generally, the highest content in total free amino acids and in glycine was found in peels. As a general rule, the three major free amino acids detected in pulps were aspartic acid, asparagine, and hydroxyproline. For Quince peels, usually, the three most abundant amino acids were glycine, aspartic acid, and asparagine. Similarly, for Quince jams the most important free amino acids were aspartic acid, asparagine, and glycine or hydroxyproline. This study suggests that the free amino acid analysis can be useful for the evaluation of Quince jam authenticity. It seems that glycine percentage can be used for the detection of Quince peel addition while high alanine content can be related to pear addition.
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influence of jam processing upon the contents of phenolics organic acids and free amino acids in Quince fruit cydonia oblonga miller
European Food Research and Technology, 2004Co-Authors: Branca M. Silva, Paula B. Andrade, Ana Claudia Goncalves, Rosa M Seabra, M B P P Oliveira, Margarida A FerreiraAbstract:Phenolic compounds, organic acids and free amino acids of Quince were evaluated, before and after jam processing, to test the effect of thermal processing in these compounds. In addition, the composition of jams prepared with peeled and unpeeled Quinces was compared. Phenolics, organic acids and free amino acids were analysed by HPLC/DAD, HPLC/UV and GC/FID, respectively.
Paula B. Andrade - One of the best experts on this subject based on the ideXlab platform.
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first report on cydonia oblonga miller anticancer potential differential antiproliferative effect against human kidney and colon cancer cells
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Márcia Carvalho, Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Renata Silva, Maria De Lourdes BastosAbstract:The present study reports the phenolic profile and antiproliferative properties of Quince (Cydonia oblonga Miller) leaf and fruit (pulp, peel, and seed) against human kidney and colon cancer cells. The phenolic profiles of Quince methanolic extracts were determined by high-performance liquid chromatography (HPLC)/diode array detector (DAD). 5-O-Caffeoylquinic acid was always one of the two major phenolic compounds present in all extracts, except for seed. Our results revealed that Quince leaf and fruit extracts exhibited distinctive antiproliferative activities. The extracts from Quince leaf showed concentration-dependent growth inhibitory activity toward human colon cancer cells (IC(50) = 239.7 +/- 43.2 microg/mL), while no effect was observed in renal adenocarcinoma cells. Concerning the fruit, seed extracts exhibited no effect on colon cancer cell growth, whereas strong antiproliferative efficiency against renal cancer cells was observed for the highest concentration assayed (500 microg/mL). The antiproliferative activity of pulp and peel extracts was low or absent in the selected range of extract concentrations. This is the first report showing that C. oblonga may be useful as a cancer chemopreventive and/or chemotherapeutic agent.
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evaluation of free radical scavenging and antihemolytic activities of Quince cydonia oblonga leaf a comparative study with green tea camellia sinensis
Food and Chemical Toxicology, 2009Co-Authors: Rossana M Costa, Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Márcia Carvalho, Ana S Magalhaes, Jose Alberto PereiraAbstract:Abstract This study aimed to determine the phenolic profile and to investigate the antioxidant potential of Quince ( Cydonia oblonga ) leaf, comparing it with green tea ( Camellia sinensis ). For these purposes, methanolic extracts were prepared and phenolics content of Quince leaf was determined by HPLC/UV. The antioxidant properties were assessed by Folin–Ciocalteu reducing capacity assay and by the ability to quench the stable free radical 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and to inhibit the 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative hemolysis of human erythrocytes. 5- O -Caffeoylquinic acid was found to be the major phenolic compound in Quince leaf extract. Quince leaf exhibited a significantly higher reducing power than green tea (mean value of 227.8 ± 34.9 and 112.5 ± 1.5 g/kg dry leaf, respectively). Quince leaf extracts showed similar DPPH radical-scavenging activities (EC 50 mean value of 21.6 ± 3.5 μg/ml) but significantly lower than that presented by green tea extract (EC 50 mean value of 12.7 ± 0.1 μg/ml). Under the oxidative action of AAPH, Quince leaf methanolic extract significantly protected the erythrocyte membrane from hemolysis in a similar manner to that found for green tea (IC 50 mean value of 30.7 ± 6.7 and 24.3 ± 9.6 μg/ml, respectively, P > 0.05). These results point that Quince leaf may have application as preventive or therapeutic agent in diseases in which free radicals are involved.
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principal component analysis as tool of characterization of Quince cydonia oblonga miller jam
Food Chemistry, 2006Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, Rui C Martins, Margarida A FerreiraAbstract:Abstract Fifty-one Quince jams from several different brands, commercialised in three consecutive years, traditionally prepared and industrially manufactured, were studied. Principal component analysis (PCA) was performed, in order to assess the correlations between the different components of Quince jam phenolics, organic acids and free amino acids. Phenolics determination was the most interesting. The differences between phenolic profiles of traditional and industrial Quince jams were emphasised during PCA. Two main PC characterise the Quince jam phenolic composition (54.4% of all variance): PC1 (37.4%) and PC2 (17.0%). The PC1 describes the differences between the contents of 3- O - and 5- O -caffeoylquinic acids and all flavonoids and the PC2 relates the contents of 4- O - and 5- O -caffeoylquinic acids against 3- O -caffeoylquinic and 3,5-dicaffeoylquinic acids. The results indicate that many industrial manufacturers usually use unpeeled fruits in the preparation of the jams. The PCA of phenolic compounds enabled clear discrimination between Quince jams prepared with peeled and unpeeled fruits.
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composition of Quince cydonia oblonga miller seeds phenolics organic acids and free amino acids
Natural Product Research, 2005Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, M B P P Oliveira, Federico Ferreres, M A FerreiraAbstract: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.
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Quince cydonia oblonga miller fruit characterization using principal component analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Rosa M Seabra, Rui C Martins, Federico Ferreres, Margarida A FerreiraAbstract:This paper presents a large amount of data on the composition of Quince fruit with regard to phenolic compounds, organic acids, and free amino acids. Subsequently, principal component analysis (PCA) is carried out to characterize this fruit. The main purposes of this study were (i) the clarification of the interactions among three factorsQuince fruit part, geographical origin of the fruits, and harvesting yearand the phenolic, organic acid, and free amino acid profiles; (ii) the classification of the possible differences; and (iii) the possible correlation among the contents of phenolics, organic acids, and free amino acids in Quince fruit. With these aims, Quince pulp and peel from nine geographical origins of Portugal, harvested in three consecutive years, for a total of 48 samples, were studied. PCA was performed to assess the relationship among the different components of Quince fruit phenolics, organic acids, and free amino acids. Phenolics determination was the most interesting. The difference betwe...
Rosa M Seabra - One of the best experts on this subject based on the ideXlab platform.
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principal component analysis as tool of characterization of Quince cydonia oblonga miller jam
Food Chemistry, 2006Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, Rui C Martins, Margarida A FerreiraAbstract:Abstract Fifty-one Quince jams from several different brands, commercialised in three consecutive years, traditionally prepared and industrially manufactured, were studied. Principal component analysis (PCA) was performed, in order to assess the correlations between the different components of Quince jam phenolics, organic acids and free amino acids. Phenolics determination was the most interesting. The differences between phenolic profiles of traditional and industrial Quince jams were emphasised during PCA. Two main PC characterise the Quince jam phenolic composition (54.4% of all variance): PC1 (37.4%) and PC2 (17.0%). The PC1 describes the differences between the contents of 3- O - and 5- O -caffeoylquinic acids and all flavonoids and the PC2 relates the contents of 4- O - and 5- O -caffeoylquinic acids against 3- O -caffeoylquinic and 3,5-dicaffeoylquinic acids. The results indicate that many industrial manufacturers usually use unpeeled fruits in the preparation of the jams. The PCA of phenolic compounds enabled clear discrimination between Quince jams prepared with peeled and unpeeled fruits.
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composition of Quince cydonia oblonga miller seeds phenolics organic acids and free amino acids
Natural Product Research, 2005Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, M B P P Oliveira, Federico Ferreres, M A FerreiraAbstract: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.
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Quince cydonia oblonga miller fruit characterization using principal component analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Rosa M Seabra, Rui C Martins, Federico Ferreres, Margarida A FerreiraAbstract:This paper presents a large amount of data on the composition of Quince fruit with regard to phenolic compounds, organic acids, and free amino acids. Subsequently, principal component analysis (PCA) is carried out to characterize this fruit. The main purposes of this study were (i) the clarification of the interactions among three factorsQuince fruit part, geographical origin of the fruits, and harvesting yearand the phenolic, organic acid, and free amino acid profiles; (ii) the classification of the possible differences; and (iii) the possible correlation among the contents of phenolics, organic acids, and free amino acids in Quince fruit. With these aims, Quince pulp and peel from nine geographical origins of Portugal, harvested in three consecutive years, for a total of 48 samples, were studied. PCA was performed to assess the relationship among the different components of Quince fruit phenolics, organic acids, and free amino acids. Phenolics determination was the most interesting. The difference betwe...
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Quince cydonia oblonga miller fruit pulp peel and seed and jam antioxidant activity
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Rosa M Seabra, Federico Ferreres, Margarida A FerreiraAbstract:To study the antioxidant activity of Quince fruit (pulp, peel, and seed) and jam, methanolic extracts were prepared. Each extract was fractionated into a phenolic fraction and an organic acid fraction and was analyzed by high-performance liquid chromatography (HPLC)/diode array detection and HPLC/UV, respectively. Antiradical activities of the extracts and fractions were evaluated by a microassay using 1,1‘-diphenyl-2-picrylhydrazyl. The phenolic fraction always exhibited a stronger antioxidant activity than the whole methanolic extract. Organic acid extracts were always the weakest in terms of antiradical activity, which seems to indicate that the phenolic fraction gives a higher contribution for the antioxidant potential of Quince fruit and jam. The evaluation of the antioxidant activity of methanolic extracts showed that peel extract was the one presenting the highest antioxidant capacity. The IC50 values of Quince pulp, peel, and jam extracts were correlated with the caffeoylquinic acids total content...
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free amino acid composition of Quince cydonia oblonga miller fruit pulp and peel and jam
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Branca M. Silva, Paula B. Andrade, Rosa M Seabra, Susana Casal, Beatriz M P P Oliveira, Margarida A FerreiraAbstract:Twenty-one free amino acids present in several samples of Quince fruit (pulp and peel) and Quince jam (homemade and industrially manufactured) were analyzed by GC/FID. The analyses showed some differences between Quince pulps and peels. Generally, the highest content in total free amino acids and in glycine was found in peels. As a general rule, the three major free amino acids detected in pulps were aspartic acid, asparagine, and hydroxyproline. For Quince peels, usually, the three most abundant amino acids were glycine, aspartic acid, and asparagine. Similarly, for Quince jams the most important free amino acids were aspartic acid, asparagine, and glycine or hydroxyproline. This study suggests that the free amino acid analysis can be useful for the evaluation of Quince jam authenticity. It seems that glycine percentage can be used for the detection of Quince peel addition while high alanine content can be related to pear addition.
Patrícia Valentão - One of the best experts on this subject based on the ideXlab platform.
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first report on cydonia oblonga miller anticancer potential differential antiproliferative effect against human kidney and colon cancer cells
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Márcia Carvalho, Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Renata Silva, Maria De Lourdes BastosAbstract:The present study reports the phenolic profile and antiproliferative properties of Quince (Cydonia oblonga Miller) leaf and fruit (pulp, peel, and seed) against human kidney and colon cancer cells. The phenolic profiles of Quince methanolic extracts were determined by high-performance liquid chromatography (HPLC)/diode array detector (DAD). 5-O-Caffeoylquinic acid was always one of the two major phenolic compounds present in all extracts, except for seed. Our results revealed that Quince leaf and fruit extracts exhibited distinctive antiproliferative activities. The extracts from Quince leaf showed concentration-dependent growth inhibitory activity toward human colon cancer cells (IC(50) = 239.7 +/- 43.2 microg/mL), while no effect was observed in renal adenocarcinoma cells. Concerning the fruit, seed extracts exhibited no effect on colon cancer cell growth, whereas strong antiproliferative efficiency against renal cancer cells was observed for the highest concentration assayed (500 microg/mL). The antiproliferative activity of pulp and peel extracts was low or absent in the selected range of extract concentrations. This is the first report showing that C. oblonga may be useful as a cancer chemopreventive and/or chemotherapeutic agent.
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evaluation of free radical scavenging and antihemolytic activities of Quince cydonia oblonga leaf a comparative study with green tea camellia sinensis
Food and Chemical Toxicology, 2009Co-Authors: Rossana M Costa, Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Márcia Carvalho, Ana S Magalhaes, Jose Alberto PereiraAbstract:Abstract This study aimed to determine the phenolic profile and to investigate the antioxidant potential of Quince ( Cydonia oblonga ) leaf, comparing it with green tea ( Camellia sinensis ). For these purposes, methanolic extracts were prepared and phenolics content of Quince leaf was determined by HPLC/UV. The antioxidant properties were assessed by Folin–Ciocalteu reducing capacity assay and by the ability to quench the stable free radical 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and to inhibit the 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH)-induced oxidative hemolysis of human erythrocytes. 5- O -Caffeoylquinic acid was found to be the major phenolic compound in Quince leaf extract. Quince leaf exhibited a significantly higher reducing power than green tea (mean value of 227.8 ± 34.9 and 112.5 ± 1.5 g/kg dry leaf, respectively). Quince leaf extracts showed similar DPPH radical-scavenging activities (EC 50 mean value of 21.6 ± 3.5 μg/ml) but significantly lower than that presented by green tea extract (EC 50 mean value of 12.7 ± 0.1 μg/ml). Under the oxidative action of AAPH, Quince leaf methanolic extract significantly protected the erythrocyte membrane from hemolysis in a similar manner to that found for green tea (IC 50 mean value of 30.7 ± 6.7 and 24.3 ± 9.6 μg/ml, respectively, P > 0.05). These results point that Quince leaf may have application as preventive or therapeutic agent in diseases in which free radicals are involved.
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Quince cydonia oblonga miller fruit characterization using principal component analysis
Journal of Agricultural and Food Chemistry, 2005Co-Authors: Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Rosa M Seabra, Rui C Martins, Federico Ferreres, Margarida A FerreiraAbstract:This paper presents a large amount of data on the composition of Quince fruit with regard to phenolic compounds, organic acids, and free amino acids. Subsequently, principal component analysis (PCA) is carried out to characterize this fruit. The main purposes of this study were (i) the clarification of the interactions among three factorsQuince fruit part, geographical origin of the fruits, and harvesting yearand the phenolic, organic acid, and free amino acid profiles; (ii) the classification of the possible differences; and (iii) the possible correlation among the contents of phenolics, organic acids, and free amino acids in Quince fruit. With these aims, Quince pulp and peel from nine geographical origins of Portugal, harvested in three consecutive years, for a total of 48 samples, were studied. PCA was performed to assess the relationship among the different components of Quince fruit phenolics, organic acids, and free amino acids. Phenolics determination was the most interesting. The difference betwe...
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Quince cydonia oblonga miller fruit pulp peel and seed and jam antioxidant activity
Journal of Agricultural and Food Chemistry, 2004Co-Authors: Branca M. Silva, Paula B. Andrade, Patrícia Valentão, Rosa M Seabra, Federico Ferreres, Margarida A FerreiraAbstract:To study the antioxidant activity of Quince fruit (pulp, peel, and seed) and jam, methanolic extracts were prepared. Each extract was fractionated into a phenolic fraction and an organic acid fraction and was analyzed by high-performance liquid chromatography (HPLC)/diode array detection and HPLC/UV, respectively. Antiradical activities of the extracts and fractions were evaluated by a microassay using 1,1‘-diphenyl-2-picrylhydrazyl. The phenolic fraction always exhibited a stronger antioxidant activity than the whole methanolic extract. Organic acid extracts were always the weakest in terms of antiradical activity, which seems to indicate that the phenolic fraction gives a higher contribution for the antioxidant potential of Quince fruit and jam. The evaluation of the antioxidant activity of methanolic extracts showed that peel extract was the one presenting the highest antioxidant capacity. The IC50 values of Quince pulp, peel, and jam extracts were correlated with the caffeoylquinic acids total content...
