Aladag, Mustafa OnurDogu, SuleymanUslu, NurhanOzcan, Mehmet MusaGezgin, SaitDursun, Nesim2024-02-232024-02-2320200014-03091439-0302https://doi.org/10.1007/s10341-020-00526-6https://hdl.handle.net/20.500.12452/11048The study demonstrated that SD-4 (3193.894mg GAE/100g) followed by SD-8 (2262.763mg GAE/100g) and SD-7 (1473.956mg GAE/100g) had the maximum total phenolic contents. SD-1 possessed the highest antioxidant activity, which later decreased from 83.067% in fresh fruit to 52.130% following drying. Across all fruits, drying resulted in significant reductions in both total phenolic content and phenolic compounds. Generally, gallic acid and (+)-catechin were the major phenolics in all fruits. Rutin trihydrate content of SD-4 decreased from 764.980mg/100g (fresh) to 0.620mg/100g when the fruit was dried. P, K, Ca, Mg and S were the macro elements of all fruits. Across all fruits, drying resulted in significant reductions in both total phenolic content and phenolic compounds. It was observed that dried fruits had the highest mineral contents compared to fresh fruits.eninfo:eu-repo/semantics/closedAccessHawthornWild PearDryingAntioxidantTotal PhenolPhenolic CompoundsMineralsArticle6244734792-s2.0-85092204217Q3WOS:000577378500001Q410.1007/s10341-020-00526-6