Characterization of Physicochemical Properties, Phenolic Profile, Antioxidant Capacity and Volatile Compounds of Rosehip and Cornelian Cherry‐Based Fruit Leathers

OpenAlex İngilizce

ABSTRACT In this study, the physical, chemical, bioactive, and sensory properties of fruit leathers made from cornelian cherry, rosehip, and their mixtures (50:50, w/w) were determined. Additionally, the volatile compound compositions of the fruit leathers were analyzed. The pH values of the fruit leathers ranged between 3.81 and 4.04, and the highest titratable acidity, expressed as citric acid, was found in the cornelian cherry fruit leather (0.87%). Significant statistical differences were observed between the color values of the fruit leathers (except for the a* value). The total mineral content, mainly K, Ca, and Mg, was highest in the rosehip fruit leather (7248.18 mg/kg DW) and lowest in the cornelian cherry fruit leather (5796.24 mg/kg DW). Rosehip paste was found to have the highest total phenolic content (TPC) (4971.67 μg GAE/g) and antioxidant capacity. A total of 66 volatile compounds belonging to the terpene, ketone, alcohol, acid, hydrocarbon, aldehyde, and ester groups were identified in the fruit leathers, with D‐limonene being the most abundant. The highest total amount of volatile compounds was found in cornelian cherry leather with 1986.83 μg/kg, while the lowest amount was found in rosehip leather with 1318.47 μg/kg. According to the sensory evaluation, the mixed fruit leather achieved the highest score for overall acceptability. These findings show that fruit leathers from red fruits and their blends have valuable properties, supporting their use in functional foods and as healthy snack options.