Effect of Drying Methods on Polyphenol Contents and Antioxidant Activities of Unripe Apple Fruits

doi:10.7506/spkx1002-6630-201505007

Abstract

Abstract:

The effects of different drying methods on the contents of polyphenolic compounds and their antioxidant activities
including total reducing power and radical scavenging capacities, were analyzed, respectively. The results showed that there
were significant differences (P < 0.01) between the contents of phenolic compounds in unripe apple products processed by
vacuum freezing drying, hot air drying and shade drying. The contents of phenolic compounds treated by vacuum freezing
drying were the highest, which correspondingly resulted in the strongest antioxidant activities. The significant correlation
(P < 0.05) was found between the contents of phenolic compounds and either color or antioxidant properties of unripe apple
samples processed by different drying methods. Taking the cost into account, hot air drying was recommended to be the
most reasonable drying method.

Key words: unripe apple fruits, drying method, polyphenols, antioxidant activities, correlation

CLC Number:

TS201.2

CHEN Weiqi, GUO Yurong*, ZHANG Juan, DOU Jiao, ZHANG Xiaorui. Effect of Drying Methods on Polyphenol Contents and Antioxidant Activities of Unripe Apple Fruits[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201505007.

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Effect of Drying Methods on Polyphenol Contents and Antioxidant Activities of Unripe Apple Fruits

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