The Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruits

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dc.contributor.authorGhafoor, Kashif
dc.contributor.authorAhmed, Isam A. Mohamed
dc.contributor.authorDogu, Suleyman
dc.contributor.authorUslu, Nurhan
dc.contributor.authorFadimu, Gbemisola J.
dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorBabiker, Elfadil E.
dc.date.accessioned2024-02-23T14:29:49Z
dc.date.available2024-02-23T14:29:49Z
dc.date.issued2019
dc.departmentNEÜen_US
dc.description.abstractThe effect of heating at different temperatures (60, 80, 90,110, and 130 degrees C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GAE)/100 g dry weight determined by Folin method) and mahaleb fruits (81.80%, 634.47 mg GAE /100 g dry weight) were higher than plum and mahaleb fruits dried at different temperatures (p < 0.05). Generally, the heating process caused a reduction in both total phenolic content and antioxidant activity for plum and mahaleb. While (+)-catechin (92.62 mg/kg), 1,2-dihydroxybenzene (132.15 mg/kg), gallic acid (107.01 mg/kg), and 3,4-dihydroxybenzoic acid (74.59 mg/kg) are the key phenolic compounds in fresh plum, (+)-catechin, 3,4-dihydroxybenzoic acid, 1,2-dihydroxybenzene, and syringic and caffeic acids were the major phenolic compounds of mahaleb fruits. The polyphenol content of fruits and the class of phenolics present are significantly affected by heating temperature.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud University [RG-1435-049]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-1435-049).en_US
dc.identifier.doi10.1515/ijfe-2017-0302
dc.identifier.issn2194-5764
dc.identifier.issn1556-3758
dc.identifier.issue11.Araen_US
dc.identifier.scopus2-s2.0-85075292965en_US
dc.identifier.urihttps://doi.org/10.1515/ijfe-2017-0302
dc.identifier.urihttps://hdl.handle.net/20.500.12452/14859
dc.identifier.volume15en_US
dc.identifier.wosWOS:000504478700007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.ispartofInternational Journal Of Food Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPlumen_US
dc.subjectMahaleben_US
dc.subjectFruit (Cherry)en_US
dc.subjectOven Dryingen_US
dc.subjectTotal Phenolen_US
dc.subjectAntioxidanten_US
dc.subjectPhenolic Compounden_US
dc.titleThe Effect of Heating Temperature on Total Phenolic Content, Antioxidant Activity, and Phenolic Compounds of Plum and Mahaleb Fruitsen_US
dc.typeArticleen_US

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