Effects of acid, alkaline and enzymatic extraction methods on functional, structural and antioxidant properties of dietary fiber fractions from quince (Cydonia oblonga Miller).

In this study, quince soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were obtained by acid extraction, enzyme extraction and alkaline extraction methods. The acid extracted DF displayed higher results compared to enzyme and alkaline extraction methods in terms of water holding capacity (15.97 g/g SDF), oil holding capacity (1.05 g/g SDF) and nitrite ion adsorption capacity (92.83 mg/g SDF). The antioxidant activity and phenolic content of acid extracted IDF were significantly higher than the other quince DFs. In addition, quince DFs exhibited in vitro hypoglycaemic activity, exhibiting high glucose adsorption capacity (237 mg/g) and α-amylase inhibition activity (82 %). Similarly, acid extracted SDF of quince showed in vitro hypolipidemic activity, with cholesterol adsorption capacity of 155 mg/g and lipase inhibition activity of 36 %. The structures and thermal properties of quince DFs were characterized by FT-IR and TGA. Quince DFs with high functional properties might be suitable agents for functional food formulations, such as meat products, low-calorie fruit bars, flour mixtures, etc.