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Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars

机译：烤箱和微波干燥对酚的影响内容和抗氧化活动四个苹果品种

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Fresh fruits can be preserved for later consumption using methods such as drying. However, fruit quality can significantly decline during processing. This study investigates the effects of microwave and oven processing on the preserved quality of dried apple. Heating experiments were performed at two different microwave output powers of 180 and 540 W. Moisture contents of 'Starking' and 'Pink Lady' apple samples dried in a microwave at 180 W were substantially lower than those of other apple cultivars and control groups. Total phenolic contents, 325.94 mg/100 g (Pink Lady) to 475.63 mg/100 g (Starking), and antioxidant activity levels, 325.94 mg/100 g (Pink Lady) to 475.63 mg/100 g (Starking), of apples subjected to microwave heating at 540 W were higher than those in apples subjected to 180 W microwave heating and oven drying at 50 and 70 degrees C. The total phenolic contents of control apple cultivars ranged from 87.81 mg/100 g (Golden) to 136.25 mg/100 g (Pink Lady), whilst the total phenolic contents of apple cultivars dried in an oven at 70 degrees C ranged from 299.06 mg/100 g (Pink Lady) to 395.31 mg/100 g (Starking). The antioxidant activity values of control apple cultivars ranged from 11.55 (Pink Lady) to 21.78% (Starking), whilst the antioxidant activity values of apple cultivars dried in a 70 degrees C oven ranged from 38.87 (Pink Lady) to 52.49% (Granny Smith).
机译：新鲜水果可以保留消费使用干燥等方法。然而,水果质量可以显著下降在处理。微波炉和烤箱处理的影响保存质量的干苹果。实验在两个不同的执行微波输出大国的180和540 W。水分的内容“红星苹果”和“粉红色的女士”苹果样品干微波在180 W大大低于其他苹果品种和对照组。内容,325.94毫克/ 100克(粉红女士)475.63毫克/ 100克(红星苹果),和抗氧化活性水平,325.94毫克/ 100克(粉红女士)475.63毫克/ 100克(红星苹果),苹果受到微波加热在高于540 W在180年苹果受到微波加热和烘箱干燥在50 - 70度c酚醛含量控制苹果品种范围从87.81毫克/ 100克(金)136.25毫克/ 100克(粉红色夫人),而总酚类内容的苹果品种干在烤箱70摄氏度范围从299.06毫克/ 100克(粉红色夫人)395.31毫克/ 100克(红星苹果)。抗氧化活性值控制的苹果品种范围从11.55(粉红女士)21.78%(红星苹果),而抗氧化活性值的苹果品种在70摄氏度干燥烤箱范围从38.87(粉红女士)52.49%(奶奶史密斯)。

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