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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Japanese Quince Chaenomeles Japonica (Thunb.) Lindl. ex Spach Leaves a New Source of Antioxidants for Food

Ieva Urbanaviciutea Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kaunas, LithuaniaCorrespondence[email protected]
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Mindaugas Liaudanskasb Institute of Pharmaceutical Technologies of the Faculty of Pharmacy of Lithuanian University of Health Sciences, Kaunas, LithuaniaView further author information

Dalija Seglinac Institute of Horticulture, Latvia University of Agriculture, Jelgava, LatviaView further author information

Pranas Viskelisa Biochemistry and Technology Laboratory, Institute of Horticulture, Lithuanian Research Centre for Agriculture and Forestry, Kaunas, LithuaniaView further author information

Pages 795-803 | Received 23 Jan 2019, Accepted 16 Apr 2019, Published online: 30 Apr 2019

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https://doi.org/10.1080/10942912.2019.1609984
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Citations (11)

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Articles from other publishers (11)

Ruoling Xu, Mengting Kuang & Ning Li. (2023) Phytochemistry and pharmacology of plants in the genus Chaenomeles. Archives of Pharmacal Research.
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Klementina Moneva, Silvia Gancheva & Stefka Valcheva-Kuzmanova. (2023) Chemical composition and biologic activities of different preparations of Japanese quince ( Chaenomeles japonica ) . Acta Scientifica Naturalis 10:2, pages 39-54.
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Ieva Urbanavičiūtė & Pranas Viškelis. 2022. Fruit Industry. Fruit Industry.

Igor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz & Paulina Nowicka. (2022) UPLC/ESI-Q-TOF-MS analysis of (poly)phenols, tocols and amino acids in Chaenomeles leaves versus in vitro anti-enzyme activities. Industrial Crops and Products 181, pages 114829.
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Karina Juhnevica‐Radenkova, Vitalijs Radenkovs & Inta Krasnova. (2021) The impact of 1‐MCP treatment and controlled atmosphere storage on the postharvest performance of four ( Chaenomeles japonica (Thunb.) Lindl. ex Spach) fruit cultivars . Journal of Food Processing and Preservation 46:1.
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Natalia Sokol, Nadezhda Sanzharovskaya & Olga Khrapko. (2022) The use of pectin extracts from chaenomeles fruits in bakery. BIO Web of Conferences 46, pages 01002.
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Igor Piotr Turkiewicz, Aneta Wojdyło, Karolina Tkacz & Paulina Nowicka. (2021) Comprehensive characterization of Chaenomeles seeds as a potential source of nutritional and biologically active compounds. Journal of Food Composition and Analysis 102, pages 104065.
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Vaidotas Zvikas, Ieva Urbanaviciute, Rasa Bernotiene, Deimante Kulakauskiene, Urte Morkunaite, Zbigniev Balion, Daiva Majiene, Mindaugas Liaudanskas, Pranas Viskelis, Aiste Jekabsone & Valdas Jakstas. (2020) Investigation of Phenolic Composition and Anticancer Properties of Ethanolic Extracts of Japanese Quince Leaves. Foods 10:1, pages 18.
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Ieva Urbanavičiūtė, Mindaugas Liaudanskas, Česlovas Bobinas, Antanas Šarkinas, Aistė Rezgienė & Pranas Viskelis. (2020) Japanese Quince (Chaenomeles japonica) as a Potential Source of Phenols: Optimization of the Extraction Parameters and Assessment of Antiradical and Antimicrobial Activities. Foods 9:8, pages 1132.
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Olga Grygorieva, Olena Vergun, Svitlana Klymenko, Mykhailo Zhurba, Vladimíra Horčinová Sedláčková, Eva Ivanišová & Ján Brindza. (2020) Estimation of phenolic compounds content and antioxidant activity of leaves extracts of some selected non-traditional plants. Potravinarstvo Slovak Journal of Food Sciences 14, pages 501-509.
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Magdalena Efenberger-Szmechtyk, Agnieszka Nowak, Agata Czyżowska, Alicja Z. Kucharska & Izabela Fecka. (2020) Composition and Antibacterial Activity of Aronia melanocarpa (Michx.) Elliot, Cornus mas L. and Chaenomeles superba Lindl. Leaf Extracts. Molecules 25:9, pages 2011.
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Japanese Quince Chaenomeles Japonica (Thunb.) Lindl. ex Spach Leaves a New Source of Antioxidants for Food

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Japanese Quince Chaenomeles Japonica (Thunb.) Lindl. ex Spach Leaves a New Source of Antioxidants for Food

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