The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin
Table 3
The content of polyphenols and antioxidant capacity measured by ABTS and FRAP methods in fresh and dried samples.
Osmotic solution
Time of osmotic pretreatment (h)
Polyphenols (mg GA·100 g−1 dm)
ABTS (mmol Trolox·100 g−1 dm)
FRAP (mmol Trolox·100 g−1 dm)
—
Fresh pumpkin
167.4 ± 0.7
0.33 ± 0.01
0.39 ± 0.01
—
0
156.4 ± 17.2
0.16 ± 0.01
0.32 ± 0.01
Chokeberry
0.5
883.5 ± 8.6
7.00 ± 0.19
4.79 ± 0.16
1
1154.9 ± 6.8
7.78 ± 0.14
5.95 ± 0.15
2
1392.5 ± 29.0
10.00 ± 0.08
6.43 ± 0.19
3
1684.7 ± 24.6
11.83 ± 0.04
7.49 ± 0.07
6
1788.0 ± 19.4
12.12 ± 0.06
8.02 ± 0.06
Flowering quince
0.5
1476.2 ± 4.5
8.83 ± 0.05
7.01 ± 0.04
1
2036.0 ± 19.1
7.80 ± 0.13
9.17 ± 0.04
2
2461.9 ± 6.9
10.18 ± 0.12
13.26 ± 0.02
3
2393.9 ± 5.7
8.92 ± 0.24
13.10 ± 0.09
6
2584.8 ± 5.7
9.16 ± 0.12
14.22 ± 0.03
Raspberry
0.5
373.3 ± 4.5
1.64 ± 0.027
0.83 ± 0.039
1
400.1 ± 19.1
2.23 ± 0.02
0.69 ± 0.04
2
442.9 ± 6.9
2.74 ± 0.04
1.17 ± 0.02
3
495.3 ± 5.7
2.77 ± 0.08
1.32 ± 0.09
6
487 ± 5.7
3.11 ± 0.04
2.56 ± 0.03
Values followed by the same letter (a–n) within the same column were not significantly different () (Tukey’s HSD test).
