Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits

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dc.contributor.authorAladag, Mustafa Onur
dc.contributor.authorDogu, Suleyman
dc.contributor.authorUslu, Nurhan
dc.contributor.authorOzcan, Mehmet Musa
dc.contributor.authorGezgin, Sait
dc.contributor.authorDursun, Nesim
dc.date.accessioned2024-02-23T13:55:59Z
dc.date.available2024-02-23T13:55:59Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud University [RG-16]en_US
dc.description.sponsorshipThe authors extend their appreciation to the Deanship of Scientific Research at King Saud University for funding this work through research group no. (RG-16)en_US
dc.identifier.doi10.1007/s10341-020-00526-6
dc.identifier.endpage479en_US
dc.identifier.issn0014-0309
dc.identifier.issn1439-0302
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85092204217en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage473en_US
dc.identifier.urihttps://doi.org/10.1007/s10341-020-00526-6
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11048
dc.identifier.volume62en_US
dc.identifier.wosWOS:000577378500001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofErwerbs-Obstbauen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHawthornen_US
dc.subjectWild Pearen_US
dc.subjectDryingen_US
dc.subjectAntioxidanten_US
dc.subjectTotal Phenolen_US
dc.subjectPhenolic Compoundsen_US
dc.subjectMineralsen_US
dc.titleEffect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruitsen_US
dc.typeArticleen_US

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