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      Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

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          Abstract

          Abstract Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave–convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*,ΔEab, h° and C*ab) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Of the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.

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          Most cited references124

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          Trends in microwave-related drying of fruits and vegetables

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            FAOSTAT

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              Microwave/air and microwave finish drying of banana

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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                cta
                Food Science and Technology (Campinas)
                Food Sci. Technol (Campinas)
                Sociedade Brasileira de Ciência e Tecnologia de Alimentos
                1678-457X
                March 2016
                : 36
                : 1
                : 171-178
                Affiliations
                [1 ] University of Uludag Turkey
                Article
                S0101-20612016000100171
                10.1590/1678-457X.0086
                cbba57a3-b83d-4a34-a601-beae322aafc0

                This work is licensed under a Creative Commons Attribution 4.0 International License.

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                SciELO Brazil

                Self URI (journal page): http://www.scielo.br/scielo.php?script=sci_serial&pid=0101-2061&lng=en
                Categories
                FOOD SCIENCE & TECHNOLOGY

                Food science & Technology
                apricot,drying,color,β-carotene,antioxidant activity
                Food science & Technology
                apricot, drying, color, β-carotene, antioxidant activity

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