ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2021
Japanese Quince Seeds as a Promising Rich Source of Proteins and Essential Amino Acids.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 11 citations in OpenAlex.
- Exploring Techno-Functional Properties of Brazil Nut (Bertholletia excelsa) Proteins: A Potential Ingredient for the Food Industry.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Effect of Defatting Method on Japanese Quince (Foods (Basel, Switzerland) · 2025Article
- Seasonal changes of mineral nutrient absorption and allocation in the branch and leaf ofFrontiers in plant science · 2024Article
- Comparison of antioxidant activity in various spirulina containing products and factors affecting it.Scientific reports · 2023Article
- Phytochemical characterization of oil and protein fractions isolated from Japanese quince (Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire · 2023Article
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Authors and funding
3 authors at 3 institutions in 2 countries.
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Abstract
The Japanese quince (Chaenomeles japonica) seeds (JQS) are generated in large amounts as a by-product in considerable quantities during industrial quince fruit processing. Due to economic, environmental, and nutritional reasons, the utilization of JQS as a protein source seems to be highly justified. Therefore, three cultivars were studied, 'Rasa', 'Rondo', and 'Darius' of JQS as a protein source during three harvesting years. The total protein content in JQS determined by the Kjeldahl method amounted from 24.6 to 33.2% and was significantly affected (p ≤ 0.05) by the cultivar and harvesting year. The protein isolation was most effective in the pH range of 6-9, and their profile was mainly characterized by a molecular weight of 54.1-57.7 kDa and 70.0-77.6 kDa. The amino acids profile of JQS turned out to be valuable from a nutritional point of view due to the relatively high content of essential and relatively essential amino acids such as histidine (6-9%), leucine (11-12%), lysine (10-16%), phenylalanine (12-16%), glutamine/glutamic acid (7-15%), and tyrosine (9-13%). The initial analysis of JQS indicates that they can be a good source of proteins characterized by a favorable amino acid profile.
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