Scopus
Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits
Journal of Food Safety and Food Quality · Kasım 2016
Makale Bilgileri
DergiJournal of Food Safety and Food Quality
Yayın TarihiKasım 2016
Cilt / Sayfa67 · 164-167
Scopus ID2-s2.0-85010876735
Özet
In this study, the effect of drying on total phenolic content, antioxidant activity and mineral content of pear varieties (Ankara, Deveci and Santa maria) was investigated. While the phenolic contents of Ankara variety are found between 18.125 and 165.625 mg GAE/100 g, total phenolic contents of Deveci pear ranged from 86.146 to 171.458 mg GAE/100 g. With regard to the DPPH assay, antioxidant activities of fresh pear varieties were determined as 4.840 % for Ankara, 20.731 % for Deveci and 42.283 % for Santa maria, respectively. The increase of the drying time raised the antioxidant activities of pears. The antioxidant activity of Deveci was found higher (71.689 %; 25 h of drying). than others. K contents of fresh pears were 1196.860 ppm for Ankara; 1255.393 ppm for Deveci; 744.540 ppm for Santa maria. The application of heat treatment led to increase in phenolic contents and antioxidant activities. In addition, the amounts of minerals, especially K, Mg and P, were also raised during drying when compared to the fresh pears.
Yazarlar (5)
1
Fahad A.L. Juhaimi
2
Nurhan Uslu
3
Mehmet Musa Özcan
4
El Fadil El Babiker
5
Kashif Ghafoor
Anahtar Kelimeler
Antioxidant
Drying
Minerals
Pear
Total phenol
Varieties
Kurumlar
King Saud University
Riyadh Saudi Arabia
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
6
Atıf
5
Yazar
6
Anahtar Kelime