Quince (Cydonia oblonga), a very fragrant fruit with an irregular shape, often known as a hybrid between apple and pear, is used in the production of jams and as a thickener thanks to its high content in pectins.
However, it is hardly consumed fresh due to its sour taste, which severely limits its use in the food sector. For this reason, over the years the popularity of this fruit with ancient origins has greatly decreased and its production has been almost completely abandoned in favour of the common varieties of apple (Malus
In reality, following a study conducted by the group of Professor Stefano Dall’Acqua in collaboration with the DAFNAE of the University of Padua and the University of Camerino, it emerged that quince contains an antioxidant power and a quantity of compounds phenolics, including caffeic acid derivatives, phlorizin, flavonoids, catechins and proanthocyanidins, 2-10 times greater than 6 known commercial apple varieties, suggesting a potential new application in the nutraceutical field.
To discover more:
Sut S. et al. Preliminary evaluation of quince (Cydonia oblonga Mill.) fruit as extraction source of antioxidant phytoconstituents for nutraceutical and functional food applications Sci Food Agric 2019, 99(3): 1046-1054.