Abstract
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).
Similar content being viewed by others
References
Ahmed AA, Awatef MK, Mary HG, Malek MS (2001) A new eudesmanolide from Crataegus fla a fruits. Fitoterapia 72:756–759
Alirezalu A, Salehi P, Ahmadi N, Sonboli A, Aceto S, Hatami Maleki H, Ayyari M (2018) Flavonoids profile and antioxidant activity in flowers and leaves of hawthorn species (Crataegus spp.) from different regions of Iran. Int J Food Prop 21:452–470
Alirezalu A, Ahmadi N, Salehi P, Sonboli A, Alirezalu K, Khaneghah AM, Barba FJ, Munekata PES, Lorenzo JM (2020) Physicochemical characterization, antioxidant activity, and phenolic compounds of hawthorn (Crataegus spp.) fruits species for potential use in food applications. Foods 9(4):436
Aral S, Beşe AV (2016) Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity. Food Chem 210:577–584
Bernatoniene J, Trumbeckaite S, Majiene D, Baniene R, Baliutyte G, Savickas A, Toleikis A (2009) The effect of Crataegus fruit extract and some of its flavonoids on mitochondrial oxidative phosphorylation in the heart. Phytother Res 23:1701–1707
Çalışkan O, Gündüz K, Serçe S, Toplu C, Kamiloğlu O, Sengül M, Ercişli S (2012) Phytochemical characterization of several hawthorn (Crataegus spp.) species sampled from the Eastern Mediterranean region of Turkey. Pharmacogn Mag 8:16–21
Capecka E, Mareczek A, Leja M (2005) Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chem 93(2):223–226
Coklar H, Akbulut M, Kılınc S, Yıldırım A, Alhassan I (2018) Effect of freeze, oven and microwave pretreated oven drying on color, browning index, phenolic compounds and antioxidant activity of hawthorn (Crataegus orientalis) fruit. Not Bot Horti Agrobo 46(2):449–456
Cosmulescu S, Trandafir I, Nour V (2016) Phenolic acids and flavonoids profiles of extracts from edible wild fruits and their antioxidant properties. Int J Food Prop. https://doi.org/10.1080/10942912.2016.1274906
Dadali G, Demirhan E, Özbek B (2007a) Color change kinetics of spinach undergoing microwave drying. Dry Technol 25:1713–1723
Dadali G, Apar DK, Özbek B (2007b) Microwave drying kinetics of okra. Dry Technol 25:917–924
Foti M, Piattelli M, Baratta MT, Ruberto G (1996) Flavonoids, coumarins, and cinnamic acids as antioxidants in a micellar system. Structure-activity relationship. J Agric Food Chem 44:497–501
Frankel EN, Huang S‑W, Aeschbach R, Prior E (1996) Antioxidant activity of a rosemary extract and its constituents, carnosic acid, carnosol, and rosmarinic acid in bulk oil and oil-in water emulsions. Agric Food Chem 44:131–135
Hogan S, Zhang L, Li J, Zoecklein B, Zhou K (2009) Antioxidant properties and bioactive components of Norton (Vitis aestivalis) and Cabernet Franc (Vitis vinifera) wine grapes. LWT Food Sci Technol 42:1269–1274
Hotta H, Nagano S, Ueda M, Tsujino Y, Koyama J, Osakai T (2002) Higher radical scavenging activities of polyphenolic antioxidants can be ascribed to chemical reactions following their oxidation. Biochim Biophys Acta 157:123–132
Hsu CL, Chen WL, Weng YM, Tseng CY (2003) Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods. Food Chem 83:85–92
Hu Q, Zhang M, Mujumdar AS, Xiao G, Sun J (2006) Drying of edamames by hot air and vacuum microwave combination. J Food Eng 77(4):977–982
Hung PV, Duy TL (2012) Effects of drying methods on bioactive compounds of vegetables and correlation between bioactive compounds and their antioxidants. Int Food Res J 19(1):327–332
Komes D, Belscak-Cvitanovic A, Horzic D, Markovic K, Konacevic GK (2011) Characterisation of pigments and antioxidant properties of three medicinal plants dried under different drying conditions. In: Proceedings of the 11th international congress on engineering and food. Atena, Grcˇka, vol 05, pp 22–26
Lee SK, Mbwambo ZH, Chung HS, Luyengi L, Games EJC, Mehta RG (1998) Evaluation of the antioxidant potential of natural products. Comb Chem High Throughput Screen 1:35–46
Liu H, Jiao ZG, Liu JC, Zhang CL, Zheng XW, Lai SJ, Chen FS, Yang HS (2013) Optimization of supercritical fluid extraction of phenolics from date seeds and characterization of its antioxidant activity. Food Anal Method 6(3):781–788
Liu H, Liu J, Lv Z, Yang W, Zhang C, Chen D, Jiao Z (2019) Effect of dehydration techniques on bioactive compounds in hawthorn slices and their correlations with antioxidant properties. J Food Sci Technol 56(5):2446–2457
Mraihi F, Journi M, Chérif JK, Sokmen M, Sokmen A, Trabelsi-Ayadi M (2013) Phenolic contents and antioxidant potential of Crataegus fruits grown in Tunisia as determined by DPPH, FRAP, and 𝛽‑Carotene/Linoleic acid assay. J Chem 2013:1–6
Muradoğlu F, Gürsoy S, Yıldız K (2019) Quantification Analysis of Biochemical and phenolic composition in hawthorn (Crataegus spp.) fruits. Erwerbs-Obstbau 61:189–194
Nabavi SF, Habtemariam S, Ahmed T, Sureda A, Daglia M, Sobarzo-Sánchez E, Nabavi SM (2015) Polyphenolic composition of Crataegus monogyna jacq.: From chemistry to medical applications. Nutrients 7:7708–7728
Osawa T (1994) Novel natural antioxidants for utilization in food and biological systems. In: Tropics UI, Garcia VV, Mendoza EM (eds) Postharvest biochemistry of plant food-materials in the, pp 241–251
Özcan MM, Hacıseferoğulları H, Marakoğlu T, Arslan D (2005) Hawthorn (Crataegus spp.) fruit: Some physical and chemical properties. J Food Eng 69(4):409–413
Pereira NR, Marsaioli A, Ahrné LM (2007) Effect of microwave power, air velocity and temperature on the final drying osmotically dehydrated bananas. J Food Eng 81(1):79–87
Pittler MH, Schmidt K, Ernst E (2003) Hawthorn extract for treating chronic heart failure: meta-analysis of randomized trials. Am J Med 114(8):665–674
Polatcı H, Taşova M (2017) Sıcaklık Kontrollü Mikrodalga Kurutma Yönteminin Alıç (Crataegus spp. L.) Meyvesinin Kuruma Karakteristikleri ve Renk Değerleri Üzerine Etkisi. Türk Tarım-Gıda Bil Teknol Derg 5(10):1130–1135
Püskülcü H, İkiz F (1989) Introduction to statistic. Bilgehan, Bornova, p 333
Refaat AT, Shahat AA, Ehsan NA, Yassin N, Hammouda F, Tabl EA, Ismail SI (2010) Phytochemical and biological activities of Crataegus sinaica growing in Egypt. Asian Pac J Trop Med. https://doi.org/10.1016/S1995-7645(10)60062-4
Rehwald A, Meier B, Sticher O (1994) Qualitative and quantitative reversed-phase high-performance liquid chromatography of flavonoids in Crataegus leaves and flowers. J Chromatogr 677(1):25–33
Rizzo V, Torri L, Licciardello F, Piergiovanni L, Muratore G (2014) Quality changes of extra virgin olive oil packaged in coloured polyethylene terephthalate bottles stored under different lighting conditions. Packag Technol Sci 27:437–448
Silva da Rocha A, Rocha EK, Alves LM, Amaral de Moraes B, Carvalho de Castro T, Albarello N, Simoes-Gurgel C (2013) Production and optimization through elicitation of carotenoid pigments in the in vitro cultures of Cleome rosea Vahl (Cleomaceae). J Plant Biochem Biotechnol. https://doi.org/10.1007/s13562-013-0241-7
Skujins S (1998) Handbook for ICP-AES (Varıan-Vista). A short guide to vista series ICP-AES operation (Varian Int.)
Sokoł-Łetowska A, Oszmianski J, Wojdyło A (2007) Antioxidant activity of the phenolic compounds of hawthorn, pine and skullcap. Food Chem 103:853–859
Tadic VM, Dobric S, Markovic GM, Dordevic SM, Arsic IA, Menkovic NR, Stevic T (2008) Anti-inflammatory, gastroprotective, free-radical-scavenging, and antimicrobial activities of hawthorn berries ethanol extract. J Agric Food Chem 56(17):7700–7709
Wang H, Helliwell K (2000) Epimerisation of catechins in green tea infusions. Food Chem 70:337–344
Wojdyło A, Figiel A, Oszmianski J (2009) Effect of drying methodswith the application of vacuum microwaves on the bioactive compounds, color and antioxidant activity of strawberry fruits. J Agric Food Chem 57(4):1337–1343
Yoo KM, Lee KW, Park JB, Lee HJ, Hwang IK (2004) Variation in major antioxidants and total antioxidant activity of Yuzu (Citrusjunos SiebexTanaka) during maturation and between cultivars. J Agric Food Chem 52:5907–5913
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
M.M. Özcan, N. Uslu and I.A. M. Ahmed declare that they have no competing interests.
Rights and permissions
Springer Nature oder sein Lizenzgeber hält die ausschließlichen Nutzungsrechte an diesem Artikel kraft eines Verlagsvertrags mit dem/den Autor*in(nen) oder anderen Rechteinhaber*in(nen); die Selbstarchivierung der akzeptierten Manuskriptversion dieses Artikels durch Autor*in(nen) unterliegt ausschließlich den Bedingungen dieses Verlagsvertrags und dem geltenden Recht.
About this article
Cite this article
Özcan, M.M., Uslu, N. & Ahmed, I.A.M. Comparison of Physical and Bioactive Properties, Phenolic Compounds and Nutrients of Raw and Dehydrated Hawthorn (Crataegus spp.) Fruits. Erwerbs-Obstbau 65, 1119–1126 (2023). https://doi.org/10.1007/s10341-022-00746-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10341-022-00746-y