Alex Guimarães Sanches

Quince—Cydonia oblonga

Abstract The quince fruit is part of the Rosaceae family, a native of Western Asia and widely spread in temperate and subtropical regions. In Brazil the average fruit yield is around 10xa0t/ha and the state of Minas Gerais is the largest producer. The fruit quince is globose to elongated with an average weight of 100–280xa0g. The ripe fruit exudes a characteristic odor with a short shelf life due the climacteric behavior, and the storage at low temperatures of 4°C attenuates the effects of ripening. The unripe fruit presents a greenish color peel, reaching the yellow color at the ripe stage. The pulp is yellowish, acidic and astringent, and consumed processed as jams, jellies, marmalade, and cakes. The quince pulp has 81.20% moisture, and other physiochemical components comprises the total protein (0.50–0.71xa0g/100xa0g), lipids (0.21–2.4xa0g/100xa0g), fibers (1.10%–2.6%), starch (7.30xa0g/100xa0g), ashes (0.53–0.70xa0g/100xa0g), total sugars (10.90xa0g/100xa0g), vitamin C (15.32xa0g/100xa0g), and total pectin (12.67xa0g/100xa0g) plus mineral nutrients such as potassium (189.00xa0mg/100xa0mg), calcium (66.00xa0mg/100xa0mg), iron (1.10xa0mg/100xa0mg), copper (6.00xa0mg/100xa0mg), magnesium (2.00xa0mg/100xa0mg), and zinc (0.13xa0mg/100xa0mg). The phytochemicals present in the peel and pulp of the quince fruits such as quercetin, 5-O-cafeloquimic acid, rutin, β-carotene, lycopene, β-cryptoxanthin, lutein plus zeaxanthin have received attention due to their high antioxidant potential, capable in preventing and treating pathologies.

Loquat/Nispero—Eriobotrya japonica Lindl.

Abstract The loquat ( Eriobotrya japonica Lindl.) is part of the Rosacea family, native to southwest China. The nutritional composition of loquat at physiological stage is characterized by moisture (86.5%–90.2%), calories (47–168xa0kcal), carbohydrates (9.6–43.3xa0g/100xa0g), fibers (0.8%–1.7%), proteins (0.43–1.4xa0g/100xa0g), lipids (0.2–0.7xa0g/100xa0g), Ashes (0.4–0.5xa0g/100xa0g), vitamin C (3.0–10xa0g/100xa0g) and minerals such as calcium (16–70xa0g/100xa0g), iron (0.28–1.4xa0g/100xa0g), magnesium (9–13xa0g/100xa0g), manganese (0.05–1.0xa0g/100xa0g), phosphorus (20–126xa0g/100xa0g), potassium (266–1216xa0g/100xa0g), and sodium (0.5–1xa0g/100xa0g). The fruits, leaves, and seeds are an excellent source of bioactive compounds such as: carotenoids being the main the β-carotene and β-cryptoxanthin and in lower concentrations lutein, violaxanthin, α-carotene and γ-carotene, flavonoids, vitamin C and 3- and 5-caozoylquinic acids, 5-feruloylquinic acids, quercetin-3- O -glucoside (Q-3-Glu), quercetin-3- O -(Q-3-Rha), kaempferol-3- O -galactoside (K-3-Gal), kaempferol-3-O-rhamnoside (K-3-Rha) and kaempferol-3- O -glucoside (K-3-Glu) whose action has already been recognized by the pharmacological industry in combatting diseases such as breast cancer, renal, neurological and cardiovascular problems, diabetes, and obesity, among others.