Table 5.

The comparison of Japanese quince fruit properties based on literature data

Parameters	[29, 30]	[4]	[10]
Ascorbic acid [mg/100 g fresh fruit]	–	62.7 ± 10.5	68.8 ± 7.71
Fiber [g]	1.35 ± 0.05	–	3.88 ± 0.64
Dry weight [%]	12.9 ± 0.43	12.8 ± 0.2	15.37 ± 0.38
Extract [%]	9.4 ± 0.72	–	10.1 ± 0.63
Acidity [%]	4.1 ± 0.02	–	3.70 ± 0.19
Antioxidant activity [μM Trolox/100 g]	10,512.0 ± 37.0	–	–
Phenolic compounds [mg catechins/100 g]	924.0 ± 11.71	–	–
Fe [mg/100 g fresh fruit]	–	–	1.8
Cu [mg/100 g fresh fruit]	–	–	0.27
Zn [mg/100 g fresh fruit]	–	–	0.39
Mn [mg/100 g fresh fruit]			0.19
Mo [mg/100 g fresh fruit]			0.046
Mg [mg/100 g fresh fruit]	–	–	14.0
Ca [mg/100 g fresh fruit]	–	–	23.3
K [mg/100 g fresh fruit]	–	–	253
Na [mg/100 g fresh fruit]	–	–	3.6