Effect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruit

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dc.contributor.authorCoklar, Hacer
dc.contributor.authorAkbulut, Mehmet
dc.contributor.authorKilinc, Semih
dc.contributor.authorYildirim, Ali
dc.contributor.authorAlhassan, Iliasu
dc.date.accessioned2020-03-26T19:53:32Z
dc.date.available2020-03-26T19:53:32Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractFlowers, leaves and fruits of hawthorn plant are traditionally used for treating diseases like hypertension and atherosclerosis. The medicinal effects of the plant are generally attributed to its phenolic compounds. However, the fruits are perishable materials because of their high content of water, and generally dried and stored to be used outside its season. The main aim of this research was to investigate the effect of different drying methods on phenolic compounds of the hawthorn fruit. Fruits were collected from the wild growing trees in Turkey. De-seeded fruits were dried in freeze-, oven- (60 degrees C) and microwave pretreated oven drying (microwave application for 5 min at 360 W before drying at 60 degrees C) methods and analyzed for antioxidant activity, phenolic compounds, total phenolic content and color parameters. Total phenolic content of fresh hawthorn fruits was found as 13.36 mg g(-1) DW. Oven- and microwave pretreated oven drying methods had a reductive effect on total phenolic content and antioxidant activity of fruits when compared to freeze drying method. (-)-Epicatechin (994.10 mg kg(-1) DW), rutin (765.30 mg kg(-1) DW), and procyanidin B2 (553.80 mg kg(-1) DW) were the main phenolics of the fruit. Lowest values of these three compounds were observed in oven- dried fruits. Microwave pretreatment oven drying method resulted in browner product. Although the highest phenolic concentration and antioxidant activity were occurred in freeze-dried sample, microwave pretreatment before oven drying could be applied to reduce the time and cost of drying in terms of phenolic compounds and antioxidant activity.en_US
dc.description.sponsorshipTUBITAK-BIDEB undergraduate Scholarships programme [1919B011503245]en_US
dc.description.sponsorshipThis research was supported by TUBITAK-BIDEB undergraduate Scholarships programme with the project number 1919B011503245.en_US
dc.identifier.doi10.15835/nbha46211027en_US
dc.identifier.endpage456en_US
dc.identifier.issn0255-965Xen_US
dc.identifier.issn1842-4309en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage449en_US
dc.identifier.urihttps://dx.doi.org/10.15835/nbha46211027
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36529
dc.identifier.volume46en_US
dc.identifier.wosWOS:000429148700020en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUNIV AGR SCI & VETERINARY MED CLUJ-NAPOCAen_US
dc.relation.ispartofNOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCAen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectABTSen_US
dc.subjectbrowning indexen_US
dc.subjectcolor parameters (L*, a*, b*, C*, h)en_US
dc.subjectCrataegus orientalisen_US
dc.subjectDPPHen_US
dc.subjectphenolic compoundsen_US
dc.titleEffect of Freeze, Oven and Microwave Pretreated Oven Drying on Color, Browning Index, Phenolic Compounds and Antioxidant Activity of Hawthorn (Crataegus orientalis) Fruiten_US
dc.typeArticleen_US

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