Comparative evaluation of the effect of traditional and new drying methods on drying speed, antioxidant capacity, vitamin C content and total phenol of kiwifruit

Document Type : Original Article

Authors

1 Department of Biology, Faculty of Sciences, University of Guilan, Rasht, Iran

2 Department of Biology, Faculty of Sciences, University of Guilan, Rasht, Iran.

10.22091/ethc.2024.10481.1014

Abstract

Objective: Kiwifruit has high amounts of vitamin C, antioxidant capacity and total phenol (TP). During the process of drying of fruits, energy loss and reduction of some important variables have been observed; therefore, new methods for drying fruits have been invented and suggested to avoid the negative effects of drying of fruits. The purpose of this research was to compare the effect of traditional drying methods, oven and microwave on drying speed, vitamin C levels, antioxidant capacity and total phenol content of kiwifruit.
Methods: For this purpose, the slices of kiwifruit were dried through all three mentioned methods until reaching the final moisture content of 15% ± 0.2, which took 9 hours and 20 minutes for the traditional method, 3 hours and 15 minutes for the oven, and 9 minutes using microwave. Results: The results showed that the average amount of vitamin C for the traditional method was 22.60 (mg/100g), oven 20.27 (mg/100g) and 26.33 (mg/100g) using microwave. Also, the antioxidant capacity was 18.7%, 24.76%, 28.16%, respectively, and total phenol (TP) was 34.9 (gallhic acid mg/100g), 41.55 (gallic acid mg/100g) and 56/86, (gallic acid mg/100g), respectively.
Conclusion: According to the obtained results, it can be said that drying of kiwifruit using microwave, in addition to increasing the drying speed, preserves the important nutritional factors of kiwifruit better than the other two examined methods.

Keywords

Main Subjects

References

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