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Open AccessArticle

Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

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Department of Horticultural Sciences, Faculty of Agriculture, Urmia University, Urmia 5756151818, Iran
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Department of Horticultural Sciences, Faculty of Agriculture, Tarbiat Modares University, Tehran 1411713116, Iran
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Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran 1983969411, Iran
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Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran
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Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, 13083-862 São Paulo, Brazil
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Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda.Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
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Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(4), 436; https://doi.org/10.3390/foods9040436
Received: 11 March 2020 / Revised: 27 March 2020 / Accepted: 1 April 2020 / Published: 4 April 2020
(This article belongs to the Special Issue Antioxidant Natural Products in Foods)
Hawthorn belongs to the Crataegus genus of the Rosaceae family and is an important medicinal plant. Due to its beneficial effects on the cardiovascular system and its antioxidant and antimicrobial activity hawthorn has recently become quite a popular herbal medicine in phytotherapy and food applications. In this study, physicochemical characterization (color parameters, pH, titratable acidity, total soluble solids, soluble carbohydrate, total carotenoid, total phenols, and flavonoid contents), antioxidant activity (by ferric-reducing antioxidant power, FRAP assay), and quantification of some individual phenolic compounds of fruits of 15 samples of different hawthorn species (Crataegus spp.) collected from different regions of Iran were investigated. According to findings, the total phenols, total flavonoid content, and antioxidant activity were in the range of 21.19–69.12 mg gallic acid equivalent (GAE)/g dry weight (dw), 2.44–6.08 mg quercetin equivalent (QUE)/g dw and 0.32–1.84 mmol Fe++/g dw, respectively. Hyperoside (0.87–2.94 mg/g dw), chlorogenic acid (0.06–1.16 mg/g dw), and isoquercetin (0.24–1.59 mg/g dw) were found to be the most abundant phenolic compounds in the extracts of hawthorn fruits. The considerable variations in the antioxidant activity and phenolic compounds of hawthorn species were demonstrated by our results. Hence, the evaluation of hawthorn genetic resources could supply precious data for screening genotypes with high bioactive contents for producing natural antioxidants and other phytochemical compounds valuable for food and pharma industries. View Full-Text
Keywords: Crataegus spp.; bioactive compounds; physicochemical characteristics; phenolic compounds; flavonoids Crataegus spp.; bioactive compounds; physicochemical characteristics; phenolic compounds; flavonoids
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MDPI and ACS Style

Alirezalu, A.; Ahmadi, N.; Salehi, P.; Sonboli, A.; Alirezalu, K.; Mousavi Khaneghah, A.; Barba, F.J.; Munekata, P.E.; Lorenzo, J.M. Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications. Foods 2020, 9, 436.

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