. 2017 Jul 29;6(8):60. doi: 10.3390/foods6080060

Table 1.

Content of water activity, total polyphenols and antioxidant activity in the fruit of Physalis peruviana with different methods of drying.

Treatments-Drying Methods	Water Activity-	Polyphenols mgGA·100 g⁻¹	FRAP mmol Trolox·100 g⁻¹	ABTS mmol Trolox·100 g⁻¹
Fresh berry	0.987 ± 0.09 ^a	29.5 ± 0.9 ^d	0.19 ± 0.02 ^d	0.72 ± 0.24 ^d
Conventional drying	0.524 ± 0.03 ^b	177.6 ± 0.7 ^b,c	0.86 ± 0.25 ^c	5.30 ± 0.52 ^c
Microwave at 120 W	0.304 ± 0.04 ^c	228.7 ± 3.3 ^b	1.61 ± 0.19 ^b	9.71 ± 1.03 ^b
Microwave at 480 W	0.232 ± 0.02 ^c,d	436.3 ± 2.4 ^a	1.91 ± 0.18 ^a	19.06 ± 1.12 ^a

Mean values with different letters (a–d) within the same column are statistically different (p = 0.05) Values are expressed as the mean ± standard deviation. FRAP: ferric-reducing antioxidant power. mgGA: miligrams of gallic acid. ABTS: 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid).