The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) Fruits
Pestil is one of the important foods traditionally produced in Türkiye, with high energy, vitamin and mineral content. It is obtained by naturally drying the pulp obtained from different kinds of fruits after mixing it with ingredients such as sugar and flour. In regions where the fruiting period de...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2022-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5224 |
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| author | Alper Baran Hayrunnisa Nadaroğlu |
| author_facet | Alper Baran Hayrunnisa Nadaroğlu |
| author_sort | Alper Baran |
| collection | DOAJ |
| description | Pestil is one of the important foods traditionally produced in Türkiye, with high energy, vitamin and mineral content. It is obtained by naturally drying the pulp obtained from different kinds of fruits after mixing it with ingredients such as sugar and flour. In regions where the fruiting period depends on the season, fruit pulp is produced in order to benefit from it in winter. In addition, bioactive components originating from the fruit increase the nutritional value. In this study, the physicochemical and antioxidative properties of the pestil obtained from three different Hawthorn fruits (Crataegus meyeri, Crataegus turkestenica and Crataegus orientalis) known to have positive effects on health were investigated. The results revealed that, depending on the fruit type, pestil samples have high antioxidative properties (IC50: 50.11±0.16-52.1±2.14 mg/mL) due to the high phenol content (39.8±0.16-52.95±1.21 mg GA/g DW). In this context, in the present study, it has been seen that the pestil prepared with the traditional method from three different Hawthorn fruits should be industrially produced as a product for people to access healthy and various foods today. |
| format | Article |
| id | doaj-art-9f72e00484424953b1ff42e1f1aa2f9d |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2022-10-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-9f72e00484424953b1ff42e1f1aa2f9d2025-08-20T03:18:55ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2022-10-0110101854186110.24925/turjaf.v10i10.1854-1861.52242611The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) FruitsAlper Baran0Hayrunnisa Nadaroğlu1Department of Food Processing, Vocational School of Technical Sciences, Atatürk University, 25240 ErzurumDepartment of Nano-Science and Nano-Engineering, Institute of Science and Technology, Ataturk University, 25240 Erzurum,Pestil is one of the important foods traditionally produced in Türkiye, with high energy, vitamin and mineral content. It is obtained by naturally drying the pulp obtained from different kinds of fruits after mixing it with ingredients such as sugar and flour. In regions where the fruiting period depends on the season, fruit pulp is produced in order to benefit from it in winter. In addition, bioactive components originating from the fruit increase the nutritional value. In this study, the physicochemical and antioxidative properties of the pestil obtained from three different Hawthorn fruits (Crataegus meyeri, Crataegus turkestenica and Crataegus orientalis) known to have positive effects on health were investigated. The results revealed that, depending on the fruit type, pestil samples have high antioxidative properties (IC50: 50.11±0.16-52.1±2.14 mg/mL) due to the high phenol content (39.8±0.16-52.95±1.21 mg GA/g DW). In this context, in the present study, it has been seen that the pestil prepared with the traditional method from three different Hawthorn fruits should be industrially produced as a product for people to access healthy and various foods today.http://www.agrifoodscience.com/index.php/TURJAF/article/view/5224pestilhawthornchemicalantioxidanttotal phenolic |
| spellingShingle | Alper Baran Hayrunnisa Nadaroğlu The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) Fruits Turkish Journal of Agriculture: Food Science and Technology pestil hawthorn chemical antioxidant total phenolic |
| title | The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) Fruits |
| title_full | The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) Fruits |
| title_fullStr | The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) Fruits |
| title_full_unstemmed | The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) Fruits |
| title_short | The Production of Pestil (Fruit leather) from Different Hawthorn (Crataegus spp.) Fruits |
| title_sort | production of pestil fruit leather from different hawthorn crataegus spp fruits |
| topic | pestil hawthorn chemical antioxidant total phenolic |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5224 |
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