Table 1.
Contents of phenolic compounds (mg/100 g DW) of fresh and dried hawthorn slices
| Treatment conditions | Chlorogenic acid | Epicatechin | Rutin | Ellagic acid | Protocatechuic acid |
|---|---|---|---|---|---|
| RF | 354.99 ± 41.42b | 547.06 ± 10.05a | 106.10 ± 6.57e | 12.02 ± 1.62d | 42.34 ± 6.78cb |
| SND | 348.28 ± 30.66b | 416.64 ± 15.96c | 107.60 ± 6.77e | 22.01 ± 1.62bc | 54.42 ± 3.67a |
| FD | 482.14 ± 6.30a | 517.00 ± 18.09b | 143.18 ± 7.04cb | 21.41 ± 1.01bc | 32.13 ± 1.95d |
| MW-400 W | 368.76 ± 42.35b | 564.83 ± 14.29a | 141.13 ± 16.50cb | 9.31 ± 0.88de | 38.82 ± 4.03c |
| MW-640 W | 295.29 ± 10.58c | 444.61 ± 22.28c | 150.86 ± 1.78b | 19.54 ± 1.96c | 59.23 ± 3.84a |
| MW-800 W | 284.77 ± 6.31c | 365.90 ± 20.36d | 123.59 ± 4.19d | 7.13 ± 1.34e | 57.14 ± 1.71a |
| HAD-60 °C | 368.64 ± 7.64b | 417.79 ± 15.49c | 187.14 ± 10.15a | 39.85 ± 3.32a | 45.68 ± 2.82b |
| HAD-80 °C | 346.53 ± 21.86b | 376.98 ± 7.66d | 124.17 ± 9.96d | 23.33 ± 3.01b | 53.25 ± 1.06a |
| HAD-100 °C | 253.44 ± 41.60c | 276.19 ± 18.51f | 132.40 ± 5.40 cd | 20.15 ± 1.49cb | 39.85 ± 3.44cb |
| HAD-120 °C | 296.66 ± 9.41c | 320.20 ± 15.93e | 142.69 ± 4.05cb | 22.14 ± 1.54cb | 37.66 ± 2.03dc |
RF raw fresh fruit, HAD hot air drying, FD freeze drying, MW microwave drying, SND solar natural drying
Reported values were expressed as mean ± SD (n = 3). Different letters within each bar mean a statistical difference (P < 0.05)