DRYING PROCESS AFFECTS BIOACTIVE COMPOUNDS IN HAWTHORN SPECIES

DRYING PROCESS AFFECTS BIOACTIVE COMPOUNDS IN HAWTHORN SPECIES

Five different methods of drying (microwave-drying, oven-drying at 50 and 70°C, sun-drying and shade drying) the fresh fruits of two hawthorn species – Crataegus azarolus L. (yellow) and Crataegus orientalis L. (red) – were investigated in this study to determine its impact on their antioxidant cap...

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Bibliographic Details
Main Authors:	Mohammad Saadatian, Agnieszka Najda, Mohammad Sedigh Jasour
Format:	Article
Language:	English
Published:	University of Life Sciences in Lublin - Publishing House 2016-08-01
Series:	Acta Scientiarum Polonorum: Hortorum Cultus
Subjects:	antioxidant capacity flavonoid compounds different drying methods vitamin C
Online Access:	https://czasopisma.up.lublin.pl/index.php/asphc/article/view/2456

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