Antioxidant Activity and the Laxative Agent of Red Hawthorn (Crataegus Sumbollis) in Jam Industry

Main Article Content

Nareman Adeem Shnaa Aljazy, Alaa R. Abdulstar


The aim of the study is to use hawthorn as a gel-forming material in the jam industry and as natural plant substitutes in food manufacturing, due to the emergence of many negative effects of industrial food additives, and that the natural active compounds in hawthorn allow to improve to the taste and enhance the texture and nutritional value of the product. The antioxidant activity and the amount of flavonoids present were estimated, The chemical and mineral structure of the aqueous and ethanolic extract of hawthorn were determined. Hawthorn contains many active compounds when diagnosed with GC-MS (Gas Chromatography Mass Spectrometer) such as catechol, catechin, gamma-sitosterol , hexadecanoic acid in ethanoilc extract , also present catechol and catechin in aqueous extract, In addition to a wide range of active compounds . The total content of flavonoids was estimated for the ethanolic and aqueous extracts, as the aqueous extract recorded the highest concentration of 149 mg / ml at a concentration of 25 mg/ml compared to the ethanolic extract, which recorded 95 mg/ml at the same concentration.  Antioxidant activity were studied by DPPH radical , The study found that hawthorn extracts had a high ability to stop DPPH free radicals, especially at a concentration of 25 mg / ml, as the inhibition ratio was 93% and 97% for the ethanoic and aqueous extracts, respectively. The findings revealed the presence of elements such as calcium, magnesium and potassium in high concentrations. Sensory characteristics such as Color, Texture, Texture, Appearance, Odor and Flavor were also studied. The study showed that hawthorn has excellent potential when used as a effective component in jam manufacture.

Article Details