Scopus
YÖKSİS Eşleşti
Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits
Erwerbs-Obstbau · Aralık 2020
YÖKSİS Kayıtları
Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits
Erwerbs-Obstbau · 2020 SCI-Expanded
ÖĞRETİM GÖREVLİSİ NESİM DURSUN →
Effect of Drying On Antioxidant Activity, Phenolic Compounds and Mineral Contents of Hawthorn and Wild Pear Fruits
Erwerbs-Obstbau · 2020 SCI-Expanded
DOÇENT NURHAN USLU →
Makale Bilgileri
DergiErwerbs-Obstbau
Yayın TarihiAralık 2020
Cilt / Sayfa62 · 473-479
Scopus ID2-s2.0-85092204217
Özet
The study demonstrated that SD‑4 (3193.894 mg GAE/100 g) followed by SD‑8 (2262.763 mg GAE/100 g) and SD‑7 (1473.956 mg GAE/100 g) 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 764.980 mg/100 g (fresh) to 0.620 mg/100 g 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.
Yazarlar (6)
1
Mustafa Onur Aladag
2
Süleyman Doğu
3
Nurhan Uslu
4
Mehmet Musa Özcan
5
Sait Gezgin
ORCID: 0000-0002-3795-4575
6
Nesim Dursun
Anahtar Kelimeler
Antioxidant
Drying
Hawthorn
Minerals
Phenolic compounds
Total phenol
Wild pear
Kurumlar
Necmettin Erbakan Üniversitesi
Meram Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
5
Atıf
6
Yazar
7
Anahtar Kelime