PHYSICO-CHEMICAL CHARACTERISTICS, ANTIOXIDANT ACTIVITY AND MINERAL CONTENT OF HAWTHORN FRUITS FROM SUCEAVA COUNTY

Abstract

The study of local hawthorn fruits is of particular interest as they often contain high amounts of bioactive compounds. The objective of this research was to determine the physico-chemical characteristics of hawthorn ripened fruits, their color using CIELab system and their antioxidant capacity by DPPH method, based on scavenging 2,2-Di (4-tert-octylphenil)-1-picrylhydrazyl (DPPH) radicals. In addition, the content in mineral elements of hawthorn fruits was determined by Inductively Coupled Plasma Mass Spectrometer (ICP-MS). The result showed that hawthorn fruits have a pulp / kernel ratio of 1.44. The moisture, acidity, total soluble solids content, pH, pectic substances, protein, fat, ash, carbohydrates and energy values of hawthorn fruits were found as 69.14%, 0.47%, 22.20%, 5.96, 1.01%, 3.5%, 0.80%, 1.75%, 24.81% and 123.48 kcal/100g, respectively. Hawthorn fruits ripened (maturated) have a bright red color, an IC₅₀ value of 53.47 mg/mL and contain high amounts of Ca (580.43 ppm), Mg (278.31 ppm) and Na (264.04 ppm). It is very important to evaluate the physico-chemical characteristics for the storage and processing of fresh fruits. This study revealed that hawthorn fruits from the local area should be considered a healthy product due to their bioactive compounds and are more suitable products than marmalade, jams, jelly, beverages and other food products.