Al Juhaimi, FahadUslu, NurhanÖzcan, Mehmet MusaEL Babiker, E. L. FadilGhafoor, Kashif2020-03-262020-03-2620160003-925Xhttps://dx.doi.org/10.2376/0003-925X-67-164https://hdl.handle.net/20.500.12395/33478In 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.en10.2376/0003-925X-67-164info:eu-repo/semantics/closedAccesspearvarietiesdryingantioxidanttotal phenolmineralsArticle676164167Q4WOS:000390294000004Q4