[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different ...[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different hot air temperatures, 40, 50, 60, 70 and 80 ℃. [Result] The polyphenols content was highest （2.83 mg/g） in the balsam pear slices dried at 50 ℃, and the flavonoids content was highest （2.584 mg/g） in those dried at 60 ℃. Different drying temperatures had a great impact on the antioxidant capacity of polyphenols in balsam pear. The balsam pear slices dried at 50 ℃ showed the strongest capacity for scavenging DPPH free radicals with IC50 of 0.015 mg/ml, and those dried at 80 ℃ showed the strongest capacity for removing ABTS free radicals with IC50 of 0.0689 mg/ml. [Conclusion] The hot air temperature of 50 ℃ had the least impact on the quality of balsam pear slices.展开更多
文摘[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different hot air temperatures, 40, 50, 60, 70 and 80 ℃. [Result] The polyphenols content was highest （2.83 mg/g） in the balsam pear slices dried at 50 ℃, and the flavonoids content was highest （2.584 mg/g） in those dried at 60 ℃. Different drying temperatures had a great impact on the antioxidant capacity of polyphenols in balsam pear. The balsam pear slices dried at 50 ℃ showed the strongest capacity for scavenging DPPH free radicals with IC50 of 0.015 mg/ml, and those dried at 80 ℃ showed the strongest capacity for removing ABTS free radicals with IC50 of 0.0689 mg/ml. [Conclusion] The hot air temperature of 50 ℃ had the least impact on the quality of balsam pear slices.
