ABSTRACT
This study has reviewed the different physiochemical and functional attributes of the quince fruit. Quince is rich in antioxidants and phytochemicals and is highly recommended for nutritional properties and health risks like allergy, inflammation, diabetes, cancer, etc. Several studies have revealed that each part of the fruit includes polyphenols, organic acids and many volatile compounds. Due to such constituents present in the food, it has proven to be quite beneficial to human health. The compounds present in quince fruit have great antimicrobial, antioxidant and anti-ulcerative properties. The main polyphenols reported to be present in quince are kaempferol, quercetin, catechin, epicatechin and hydroxycinnamic acids. It has also been reported that the fruit peel and seeds hold the maximum amount of polyphenols, hence possessing great antioxidant and anticancerous activity. Quince also exhibits many dietary attributes with high content of carbohydrates, proteins, fibre, vitamins, minerals and different organic acids. Quince cannot be eaten raw because of its astringency; hence it needs to be processed into numerous products like jams, jellies, marmalades and candies, which exhibit relatively more hydrating properties than citrus and apple pulps.
