Table 3.
Effect of drying conditions on antioxidant capacity of dried coffee pulp and correlations (R2) with bioactive compounds.
| Drying methods | Antioxidants capacity |
||
|---|---|---|---|
| ATBS (mg TE/g DW) | DPPH (mg TE/g DW) | FRAP (mg TE/g DW) | |
| Hot air 70 °C | 10.90 ± 0.63a | 0.60 ± 0.03d | 3.65 ± 0.42d |
| Hot air 90 °C | 11.88 ± 0.33b | 0.72 ± 0.08d | 5.04 ± 0.52cd |
| Hot air 110 °C | 20.94 ± 0.10c | 1.74 ± 0.13c | 5.94 ± 1.36c |
| Vacuum 70 °C | 21.35 ± 0.01c | 2.23 ± 0.01a | 12.18 ± 1.40b |
| Vacuum 90 °C | 21.39 ± 0.02c | 2.24 ± 0.01a | 16.73 ± 1.34a |
| Vacuum 110 °C | 21.40 ± 0.01c | 2.24 ± 0.01a | 13.27 ± 0.99b |
| LTP |
21.36 ± 0.02c |
2.00 ± 0.15b |
6.18 ± 1.60c |
| Correlations (R2) | |||
| TPC | 0.866 | 0.953 | 0.733 |
| TFC | 0.609 | 0.743 | 0.892 |
| Proanthocyanidins | 0.748 | 0.894 | 0.578 |
ABTS radical scavenging capacity; DPPH radical scavenging capacity; FRAP: Ferric-reducing antioxidant power; TE: Trolox equivalents FRAP: Ferric reducing antioxidant power, DW: Dry weight. The values are expressed as mean ± standard deviation (n = 3). Means with different superscript letters in the same column differ significantly (p < 0.05).