Table 1.

Processing parameters (drying time (t) and maximum temperature (T)), total polyphenols content (TPC), antioxidant capacity (FRAP) and total volatiles content (TV) in different plant materials dehydrated by freeze drying (FD), convective drying (CD) and vacuum-microwave drying (VMD) at different processing parameters.

Plant Material	Parameter		t (min)	T (°C)	TPC (mg 100 g−1)	FRAP (mmol Trolox 100 g−1 dm)	TV (mg 100 g−1 dm)	References
Strawberries “Elsanta”	Fresh				2405.9	18.1		[35]
	FD			30	2411.5	16.8
	CD	70 °C	550	70	1541.5	13.6
	VMD	240 W	33		2302.4	14.4
		360 W	21		2277.8	12.5
		480 W	16		2253.2	16.2
Cherries	Fresh				790.6	24.49		[63]
	FD			26	653.8	24.06
	CD	50 °C	2400	50	518.2	16.62
		60 °C	1450	60	488.6	13.26
		70 °C	840	70	479.2	12.71
	VMD	240 W	28	87.5	641.0	14.73
		240/120 W	48	62.3	751.0	16.45
		360/240 W	24	77.1	619.5	15.76
		360/120 W	44	64.5	732.0	18.24
		480/240 W	23	81.2	652.6	16.93
		480/120 W	40	61.3	758.7	18.96
Marjoram	Fresh						825	[53]
	CD	40 °C	2100	40			677
		50 °C	500	50			637
		60 °C	250	60			573
	VMD	240 W	28	53			965
		360 W	21	51			896
		480 W	14	48			820
Jujube “MSI”	FD			26	981	48.2		[64]
	CD	50 °C	660	50	430	31.7
		60 °C	420	60	637	17.7
		70 °C	330	70	367	15.9
	VMD	120 W	96	74	813	27.1
		480 W	28	142	567	26.2
		480/120 W	64	79	982	47.8
Plum halves	FD			20	1352.3	8.72		[62]
	CD	70 °C	3250	70	1135.9	6.73
	VMD	120 W	120	75.8	1593.9	10.08
		480 W	32	128.5	872.8	11.58
		480/120 W	100	61.9	1064.5	10.31