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. 2023 Jun 14;9(6):e17300. doi: 10.1016/j.heliyon.2023.e17300

Table 3.

Total phenolic, flavonoid compounds and antioxidant activity of dried watermelon rind during the osmosis process after 10 h drying.

Code TPC (mg GAE/100 g) Flavonoid (mg QUE/100 g) Antioxidant activity (%)
a15 35.83 ± 0.13c 26.60 ± 0.12d 61 ± 0.05d
a25 27.45 ± 0.04b 18.82 ± 0.06b 49 ± 0.01b
b15 30.25 ± 0.09a 23.45 ± 0.01c 54 ± 0.12c
b25 22.94 ± 0.11a 16.94 ± 0.13a 40 ± 0.16a

(a: temperature 40 °C, b: temperature 60 °C, 1: Sugar concentration 50 and 2: Sugar concentration 70, immersion times of 1 and 5 h).