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Chaenomeles Species—Characteristics of Plant, Fruit and Processed Products: A Review

This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; theref...

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Detalles Bibliográficos
Autores principales: Marat, Natalia, Danowska-Oziewicz, Marzena, Narwojsz, Agnieszka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698592/
https://www.ncbi.nlm.nih.gov/pubmed/36432767
http://dx.doi.org/10.3390/plants11223036
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author Marat, Natalia
Danowska-Oziewicz, Marzena
Narwojsz, Agnieszka
author_facet Marat, Natalia
Danowska-Oziewicz, Marzena
Narwojsz, Agnieszka
author_sort Marat, Natalia
collection PubMed
description This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.
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spelling pubmed-96985922022-11-26 Chaenomeles Species—Characteristics of Plant, Fruit and Processed Products: A Review Marat, Natalia Danowska-Oziewicz, Marzena Narwojsz, Agnieszka Plants (Basel) Review This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation. MDPI 2022-11-10 /pmc/articles/PMC9698592/ /pubmed/36432767 http://dx.doi.org/10.3390/plants11223036 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Marat, Natalia
Danowska-Oziewicz, Marzena
Narwojsz, Agnieszka
Chaenomeles Species—Characteristics of Plant, Fruit and Processed Products: A Review
title Chaenomeles Species—Characteristics of Plant, Fruit and Processed Products: A Review
title_full Chaenomeles Species—Characteristics of Plant, Fruit and Processed Products: A Review
title_fullStr Chaenomeles Species—Characteristics of Plant, Fruit and Processed Products: A Review
title_full_unstemmed Chaenomeles Species—Characteristics of Plant, Fruit and Processed Products: A Review
title_short Chaenomeles Species—Characteristics of Plant, Fruit and Processed Products: A Review
title_sort chaenomeles species—characteristics of plant, fruit and processed products: a review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9698592/
https://www.ncbi.nlm.nih.gov/pubmed/36432767
http://dx.doi.org/10.3390/plants11223036
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