Changes in the Antioxidant Properties of Quince Fruit (Cydonia oblonga Miller) during Jam Production at Industrial Scale

Table 2

Phenolic composition of different samples analyzed (mg/100 g fresh weight).

Compound	Waste 1	Waste 2	Pulp	Jam
Quinic acid
4-O-Caffeoylquinic acid
3-p-Coumaroylquinic acid
5-O-Caffeoylquinic acid
5-p-Coumaroylquinic acid
Hydroxycinnamic acids
Procyanidin dimer
(+) Catechin	<LO	<LO
(−) Epicatechin
Flavanols
Quercetin-3-O-rutinoside
Quercetin-3-O-glucoside
Kaempferol hexoside
Kaempferol rutinoside
Quercetin
Flavonols

Quantification: quinic acid as quinic acid and the rest of hydroxycinnamic acids as 5-O-caffeoylquinic acid; all flavanols as (+) catechin; kaempferol derivates as kaempferol and quercetin and quercetin glucoside as quercetin; and quercetin rutinoside as quercetin rutinoside. Different letters indicate significant differences . <LOD: less than detection limit.