Table 5.
Organic acids and sugars in analysed dried fruit snacks.
| ID | Organic Acids | Sugars | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Citric Acid | Malic Acid | Oxalic Acid | Quinic Acid | Succinic Acid | Tartaric Acid | Fructose | Glucose | Sucrose | |
| (mg/100 g DW) | (g/100 g DW) | ||||||||
| AG | n.d. | 139.26 ± 14.69 b | 8.25 ± 3.60 ab | 192.01 ± 63.85 bc | n.d. | 423.58 ± 174.60 b | 37.40 ± 3.18 c | 37.95 ± 3.05 d | 7.89 ± 1.96 b |
| AC | n.d. | 49.86 ± 54.47 a | 13.19 ± 2.11 bc | 261.84 ± 56.42 c | n.d. | 489.26 ± 75.94 b | 34.94 ± 3.15 c | 32.92 ± 1.32 c | 3.42 ± 1.35 a |
| KH | 283.67 ± 0.52 c | 223.16 ± 0.50 c | 43.96 ± 0.56 d | 881.21 ± 0.94 d | 431.80 ± 0.50 c | n.d. | 3.42 ± 0.54 a | 3.85 ± 0.39 a | 1.40 ± 0.34 a |
| CF | 60.34 ± 0.35 a | 24.16 ± 0.56 a | 3.96 ± 0.48 a | 90.61 ± 0.28 ab | 17.19 ± 0.45 a | 13.87 ± 0.22 a | 5.43 ± 0.45 a | 7.40 ± 0.25 a | 2.44 ± 0.56 a |
| GS | 67.04 ± 0.51 b | 28.90 ± 0.30 a | 17.35 ± 0.09 c | 62.16 ± 0.76 a | 67.65 ± 0.66 b | 51.71 ± 0.57 a | 20.83 ± 0.90 b | 20.39 ± 0.51 b | 2.77 ± 1.26 a |
Data (n = 3) are presented as mean value ± standard deviation (SD). Significant statistical differences (p < 0.05) are highlighted by different letters (a–d). Results are expressed as mg/100 g DW for organic acids and g/100 g DW for sugars. AG—Malus domestica Borkh., ‘Golden Delicious’; AC—Malus domestica Borkh., ‘Camela’; KH—Actinidia deliciosa (A.Chev.) C.F.Liang and A.R.Ferguson, ‘Hayword’; CF—Diospyros kaki L.F., ‘Fuyu’; GS—Lycium barbarum L., ‘Sweet’; DW—dried weight; n.d.—not detected.