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Dehydrated Physalis peruviana L. In Two Ripening States and its Effect on Total Phenolic Compounds, Antioxidant Capacity, Carotenes, Color and Ascorbic acid

Abstract:

This document aims to research about total phenolic compounds, carotenes, ascorbic acid, antioxidant capacity and color of Physalis peruviana L. after been dehydrated at 60 °C by tray dryer with velocity of 3 m/s and heater. For total phenolic compounds evaluation, the Folin-Ciocalteu method was used and the antioxidant capacity was determined by the method 2,2-diphenyl-1-picrylhydrazyl (DPPH), the CIELab scale was used for color and spectrophotometry for carotenes, while ascorbic acid was measure by titration. The results indicated that the fruit has an antioxidant capacity of 237.3 and 260.7 µmolTE/ 100g, a concentration of total polyphenols of 129.90 and 124.86 mg GAE/100 g, 136.96 and 149.26 µg/g carotene content and 21.03 and 19.10 mg/100 g ascorbic acid content for ripeness of 3 and 5 respectively. The antioxidant capacity presented an inverse correlation with the content of polyphenols and ascorbic acid, but directly with that of carotenoid. The higher conservation of the properties studied, especially in the carotenes, was observed with the tray dryer, so this method of processing is recommended for dehydration.