Effect of drying on antioxidant activity, total phenol and mineral contents of pear fruits

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dc.contributor.authorAl Juhaimi, Fahad
dc.contributor.authorUslu, Nurhan
dc.contributor.authorÖzcan, Mehmet Musa
dc.contributor.authorEL Babiker, E. L. Fadil
dc.contributor.authorGhafoor, Kashif
dc.date.accessioned2020-03-26T19:23:43Z
dc.date.available2020-03-26T19:23:43Z
dc.date.issued2016
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn 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.en_US
dc.description.sponsorshipDeanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049]en_US
dc.description.sponsorshipThe authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research group NO (RG-1435-049).en_US
dc.identifier.doi10.2376/0003-925X-67-164en_US
dc.identifier.endpage167en_US
dc.identifier.issn0003-925Xen_US
dc.identifier.issue6en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage164en_US
dc.identifier.urihttps://dx.doi.org/10.2376/0003-925X-67-164
dc.identifier.urihttps://hdl.handle.net/20.500.12395/33478
dc.identifier.volume67en_US
dc.identifier.wosWOS:000390294000004en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherM H SCHAPER GMBH CO KGen_US
dc.relation.ispartofJOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectpearen_US
dc.subjectvarietiesen_US
dc.subjectdryingen_US
dc.subjectantioxidanten_US
dc.subjecttotal phenolen_US
dc.subjectmineralsen_US
dc.titleEffect of drying on antioxidant activity, total phenol and mineral contents of pear fruitsen_US
dc.typeArticleen_US

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