Determination of antioxidant and phenolic contents of wild-sour apple (Malus sylvestris Miller) naturally found in Bayburt city using different drying techniques

The aim of this study is trying to find the most suitable drying method among different methods for wild apple loved and consumed and naturally found in Bayburt city. İts also aimed to determine biochemical changes of the product and identify phenolic and antioxidant activities and reveal the nutritional value. The results obtained in this study were compared with the other studies made for apple and other fruits with phenolic compounds and antioxidants. It has been found that the the phenolic compound content is varied between 34,92 (at room temperature) and 41,18 (at drying train) GAE/gKM under different drying methods. When measuring antioxidant activities using DPPH Method the Drying under sun method determined to be de most suitable method. In FRAP method the most appropriate mathods are freeze-drying, drying train, infrared drying and drying at room temperature respectively. This order in CUPRAC method is drying train, freeze-drying, infrared drying and drying at room temperature respectively. Finally the order in Beta-carotene method is freeze-drying, drying train, drying at room temperature and infrared drying. A highest corelation (r=0,939, R2=%88) has been found between CUPRAC method and FRAP method. Experimental results showed that interms of phenolic and antioxidant content the drying train is the most suitable drying method for wild-sour apple (Malus sylvestris MİLLER). Interms of color and browning values freze-drying method has been found to be the most suitable drying method.