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

Figures & data

Table 1. Chemical composition of quince flour.

Components	Values	References
Total sugars	9%	^[Citation6,Citation13]
Vitamin C	16.8%
Crude fiber	1.6%
Ashes (g/100 g)	0.53 to 0.70%
Total Pectin	1.8%
Moisture (%)	76.50 to 81.20%
proteins(g/100g)	0.47 to 0.71%
lipids(g/100g)	0.21 to 2.40%
Reducing sugars	5%

Table 2. Amino acid content of quince flour Source^[16].

Amino Acids	Value(μg/kg)
Lysine	38
Asparagine	130.6
Phenylalanine	13.3
Glutamic Acid	84.7
Isoleucine	70.2
Glycine	177.9
Aspartic Acid	163.7

Figure 1. depicts the functional and nutraceutical properties of quince.

Table 3. Ethno-medical and nutraceutical properties of C oblonga (quince) flour.

Functional attributes	Bioactive components	Functions	Reference
Antioxidant	Flavonoids Phenolic acids Catechins Procyanidins Caffeic acid Phloridzin	Scavenge free radicals	^[Citation23]
Anti-allergic		↓ Hexosaminidase ↓ Immunoglobulin E	^[Citation29]
Anti-microbial	Tannins Polyphenols	↓Growth of Staphylococcus aureus ↓ Growth of Escherichia coli ↓ Growth of Staphylococcus epidermids	^[Citation33]
		↓Growth of Aspergillus niger
Anti-inflammatory	Phenolics Carrageenan Arachidonic acid	↓ Cytokines ↓ Interleukins	^[Citation35]
Anti-diabetic		↓ Blood glucose	^[Citation36]
Anti-cancer	Ursolic acid	Lower the incidence of cancer	^[Citation37]

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Data availability Statement

Even though adequate data has been given further data will be provided from the corresponding author on request.