Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Hawthorn (Crataegus spp.) fruit: Some physical and chemical properties
Scopus
Toplam 115 atıf DOI
The hawthorn (Crataegus spp.) fruits were analysed for some physical (dimensions, geometric mean diameter, sphericity, bulk density, fruit density, volume, terminal velocity, hardness and porosity) and chemical (moisture, crude protein, crude oil, crude energy, crude fiber, ash, pH, acidity, water- and alcohol soluble extract) properties. Mineral content of wild hawthorn growing in Turkey were determined by Inductively Coupled Plasma Atomic Emission Spectrometer (ICP-AES). All materials contained high amounts of Ca, K, Mg, Na and P. These values were found as 3046.37 ppm, 13,531.96 ppm, 1502.55 ppm, 312.18 ppm, 1477.88 ppm and 431,307.29 ppm, respectively. The mean pulp and seeds weight, length, diameter, mass, volume, geometric mean diameter, sphericity and projected area were measured as 2.16 g, 0.87 g, 14.39 mm, 19.34 mm, 3.03 g, 3083.3 mm3, 17.52 mm, 1.22 and 4.19 cm2, respectively. The energy, protein, cellulose, oil, ash, acidity and water-soluble extract values of hawthorn fruits were established as 34.02 kcal/g, 2.48%, 4.67%, 0.87%, 2.28%, 1.98% and 32.31%, respectively. It is very important to evaluate the physical properties for the design of equipment used for harvesting, transportation, storage and processing of fresh fruits. Also, the information supplied on the chemical properties of the hawthorn fruit can be used in human nutrition. © 2004 Elsevier Ltd. All rights reserved.
Atıf Kaynağı
Atıf Yapan Yayın
Comparison of Physical and Bioactive Properties, Phenolic Compounds and Nutrients of Raw and Dehydrated Hawthorn (Crataegus spp.) Fruits
Scopus
Havuzumuzda 6 atıf almış
In this study, changes in protein content, bioactive compounds (total phenol, total flavonoid, total carotenoid), radical scavenging activity, polyphenols and minerals of raw and dehydrated hawthorn fruits were compared. The moisture content of hawthorn fruits was determined to be between 7.17% (microwave) and 69.88% (control). In addition, the crude protein content of fresh and hawthorn fruits dehydrated by both drying methods was between 11.37% (control) and 25.53% (microwave). While the total phenolic content of hawthorn fruits increased during drying treatments, the antioxidant activities of hawthorns decreased. The total phenol and total flavonoid content of hawthorn fruits that were oven dried was measured to be higher than that of hawthorn fruits dried by microwave. The L* values of hawthorn samples ranged from 65.66 (control) to 56.72 (dried in a microwave oven). The heat treatment decreased the L* values of samples. The highest a* value (3.36) was found in the sample dried in a conventional oven, while the lowest a* value (−3.27) was determined in the control sample. The highest phenolic constituent was (+)-catechin in fresh and dehydrated (dried) hawthorn fruits, followed by 1,2-dihydroxybenzene, gallic acid, caffeic acid, and syringic acid. Also, the (+)-catechin and 1,2-dihydroxybenzene content of hawthorn fruits was between 9.57 (control) and 29.9 mg/100 g (microwave) and 5.79 (oven) and 24.41 mg/100 g (microwave), respectively. K, P, Ca, and Mg were measured at the highest levels in fresh and dehydrated hawthorn fruits. The K content of fruits changed between 8443.05 (control) and 10,655.62 mg/kg (microwave).
Atıf Yapan Makale Bilgileri
Kurumlar (2)
King Saud University
Riyadh, Saudi Arabia
Selçuk Üniversitesi
Selçuklu, Turkey