Phenolic profile, bioactivity and fiber content of quince peel
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The resources on our planet are finite and limited. Still, more and more waste is being produced worldwide. In
this sense, it is essential to acquire circularity and "zero waste" approaches to move from the current
environmentally unsustainable agri-food system to a more sustainable practice. Quince (Fig. 1) is the golden
yellow pome fruit of Cydonia oblonga Mill. (syn. C. vulgaris Pers., Rosaceae family), a deciduous small tree
native to the Trans-Caucasia and north of Iran and which has spread to west and east Asia, Europe, and America
[1]. This fruit has an intense aroma, flavor, and acidity, but most varieties are too hard and sour to be eaten
raw, so it is cooked or processed into other food products such as jam, jelly, and quince pudding or marmalade,
being the peel discarded in the process as by-product [2]. Despite this, quince peel has been reported in
previous studies to be rich in phenolic compounds with antioxidant potential such as hydroxycinnamic acids
(caffeoylquinic acids), flavan-3-ols, and flavonol glycosides (quercetin and kaempferol glycosides) [2,3].
