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Abstract

This article analyzes the drying process of hawthorn fruit found in mountainous regions of our country. Since red hawthorn fruit is considered one of the main medicinal products, it is important to dry it while preserving its antioxidant properties. Blanching technology was used in a convective drying device for drying while maintaining the antioxidant properties of the object. In the process of blanching, a solution of ordinary water and citric acid was used. 1 and 1.5% solution of citric acid solution was selected. Blanching technology was used before drying the hawthorn fruit. Red hawthorn fruit was dried until 15% moisture content remained. The drying results are presented in the form of a table. Pictures of dried red hawthorn fruit are shown in the table. Laboratory analyzes were conducted on dried red hawthorn fruit. The samples of red hawthorn seed, fruit, aqueous extract of fruit and alcohol (ethanol) extract of fruit were examined in the laboratory examination. Diphenylpicrylhydrazyl free radical was used to determine the antioxidant property of the samples. In laboratory tests, red hawthorn fruit dried by blanching in 1.5% citric acid solution has preserved its antioxidant properties at a high level. In this case, the activity was determined in red hawthorn fruit - 225 mkl, in its seeds - 168 mkl, in aqueous extract of its fruit - 200 mkl, in alcoholic extract of its fruit - 201 mkl.

First Page

30

Last Page

37

DOI

https://doi.org/10.51346/tstu-01.22.4-77-0201

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