Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather

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dc.contributor.authorEyiz, Vildan
dc.contributor.authorTontul, Ismail
dc.contributor.authorTurker, Selman
dc.date.accessioned2024-02-23T13:59:40Z
dc.date.available2024-02-23T13:59:40Z
dc.date.issued2020
dc.departmentNEÜen_US
dc.description.abstractIn this study, leather production was carried out using two different varieties of hawthorn (Crataegus orientalisvarorientalis). Drying was carried out by two different methods (convective drying and vacuum drying) at three different temperatures (50, 60 and 70 degrees C). Color properties, moisture content, total phenolic content, total flavonoid content, antioxidant activity, and ascorbic acid content of the leathers were determined. The results showed that convective drying or drying at high temperature caused higher browning in the leather. Total phenolic content, total flavonoid content and antioxidant activity of leather produced from the orange variety were found to be higher than that of the yellow variety. Opposite results were observed in the ascorbic acid content. Vacuum drying only provided advantages in antioxidant activity of samples as compared to convective drying. Moreover, drying of the hawthorn leather at high temperature increased total phenolic content but less antioxidant activity and higher browning reaction. According to the data obtained in the study, it is recommended to use the orange variety, vacuum drying and 50 degrees C drying temperature in the production of leather.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Necmettin Erbakan University (Konya, Turkey) [181219009]en_US
dc.description.sponsorshipThe authors would like to thank Scientific Research Projects Coordination Unit of Necmettin Erbakan University (Konya, Turkey) for financial support (Grant No: 181219009).en_US
dc.identifier.doi10.1007/s11694-020-00574-2
dc.identifier.endpage3269en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue6en_US
dc.identifier.scopus2-s2.0-85088553856en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3263en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-020-00574-2
dc.identifier.urihttps://hdl.handle.net/20.500.12452/11265
dc.identifier.volume14en_US
dc.identifier.wosWOS:000552188800002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal Of Food Measurement And Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHawthorn Leatheren_US
dc.subjectConvective Dryingen_US
dc.subjectVacuum Dryingen_US
dc.subjectVarietyen_US
dc.subjectDrying Temperatureen_US
dc.titleEffect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leatheren_US
dc.typeArticleen_US

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