Effect of drying on antioxidant activity, total phenol, mineral contents and phenolic compounds of guava (Psidium guajava L.) fruit

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dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorUslu, Nurhan
dc.date.accessioned2020-03-26T19:35:06Z
dc.date.available2020-03-26T19:35:06Z
dc.date.issued2017
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractAntioxidant activity of guava fruit dried in microwave (83.846%) was found partly high than guava dried in oven (83.509) depending on drying conditions. Total phenol contents of guava fruits dried in both drying method were found low according to control group. While the total phenol contents of fresh guava fruit is 749.96 mgGAE/100g, total phenol contents of fruit dried in oven and microwave were determined as 361.35 mgGAE/100g and 357.66 mgGAE/100g (dw), respectively (p<0.05). While P contents of fruit dried in microwave and oven are determined as 332.89 mg/kg and 401.03 mg/kg, K contents were established as 8389.32 and 7784.27 mg/kg, respectively. Gallic acid, quercetin, caffeic acid, naringenin and isorhamnetin contents of fresh guava fruit were established as 2.185, 5.718, 3.436, 1.657, and 2.461 mg/100 g, respectively. The application of heat treatment led to increase in antioxidant activities.en_US
dc.description.sponsorshipSelcuk University BAP Office in Konya in Turkeyen_US
dc.description.sponsorshipThis study was supported by Selcuk University BAP Office in Konya in Turkey.en_US
dc.identifier.endpage128en_US
dc.identifier.issn1431-9292en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage125en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/35002
dc.identifier.volume22en_US
dc.identifier.wosWOS:000415664600007en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAGRIMEDIA GMBHen_US
dc.relation.ispartofZEITSCHRIFT FUR ARZNEI- & GEWURZPFLANZENen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectguavaen_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, total phenol, mineral contents and phenolic compounds of guava (Psidium guajava L.) fruiten_US
dc.typeArticleen_US

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