Table 2.
Content of carotenoids in fruit of Physalis peruviana with different methods of drying.
| Treatments-Drying Methods | All-trans-Lutein | β-Kryptoxantin | α-Carotene | All-trans-β-Carotene | 15-cis-β-Carotene | Total Carotenoids |
|---|---|---|---|---|---|---|
| mg·kg−1 DM | ||||||
| Fresh berry | 6.61 ± 0.08 d | 23.22 ± 0.15 b | 111.79 ± 11.02 c | 26.62 ± 1.98 c | ND | 168.25 ± 11.21 c |
| Conventional drying | 7.04 ± 0.01 c | 14.36 ± 0.16 c | 114.17 ± 11.56 c | 27.58 ± 2.11 c | 6.70 ± 0.06 c | 169.85 ± 12.54 c |
| Microwave at 120 W | 7.85 ± 0.02 b | 12.29 ± 0.12 d | 176.25 ± 12.54 b | 47.74 ± 3.78 a | 11.86 ± 0.37 b | 255.98 ± 15.28 b |
| Microwave at 480 W | 13.87 ± 0.15 a | 29.23 ± 0.18 a | 190.15 ± 21.89 a | 34.61 ± 2.84 b | 29.08 ± 1.05 a | 296.94 ± 22.37 a |
ND: not detected; DM, dry mass. 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.