Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather
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ORIGINAL PAPER
Effect of variety, drying methods and drying temperature on physical and chemical properties of hawthorn leather Vildan Eyiz1 · İsmail Tontul1 · Selman Türker1 Received: 5 April 2020 / Accepted: 21 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, leather production was carried out using two different varieties of hawthorn (Crataegus orientalis var orientalis). Drying was carried out by two different methods (convective drying and vacuum drying) at three different temperatures (50, 60 and 70 °C). Color properties, moisture content, total phenolic content, total flavonoid content, antioxidant activity, and ascorbic acid content of the leathers were determined. The results showed that convective drying or drying at high temperature caused higher browning in the leather. Total phenolic content, total flavonoid content and antioxidant activity of leather produced from the orange variety were found to be higher than that of the yellow variety. Opposite results were observed in the ascorbic acid content. Vacuum drying only provided advantages in antioxidant activity of samples as compared to convective drying. Moreover, drying of the hawthorn leather at high temperature increased total phenolic content but less antioxidant activity and higher browning reaction. According to the data obtained in the study, it is recommended to use the orange variety, vacuum drying and 50 °C drying temperature in the production of leather. Keywords Hawthorn leather · Convective drying · Vacuum drying · Variety · Drying temperature
Introduction Hawthorn (Rosaceae) belongs to the genus Crataegus family is known to have about 200 species on earth. Hawthorn fruit contains many nutritional components such as flavonoids (Quercetin, hyperoside, routine, vitexin-4′-rhamnocyte, flavone glycosidase, catechin, epicatechin and luteolin etc.) [1], aromatic amines, vitamins (B1, B2, B3, B6, B12 and C), minerals (Ca, P, K, Mg and Fe etc.), glycosides, anthocyanidins, saponins, tannins, pectins, triterpene acids (ursolic, oleonic and crategolic acid etc.) and antioxidants [2]. Due to its rich nutritional content, hawthorn fruits are tested for medical purposes and used in folk medicine [3–7]. The hawthorn fruits are emphasized to support the regular functions of the heart and normalize the functions of the cardiovascular system by protecting the heart against irregular beats and balancing the heart’s contraction force and heart pressure [8, 9]. Although its many health beneficial effects, the consumption of hawthorn is very limited due to the short shelf-life * İsmail Tontul [email protected] 1
Food Engineering Department, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey
and production season of the fruits. To increase consumption, hawthorn fruits processed into different stable products such as wine, beverages, canned products, dried products and pickles in different countries [10]. In the present study, hawthorn fruits were transformed in
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