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. 2020 Sep 17;6(9):e04962. doi: 10.1016/j.heliyon.2020.e04962

Table 5.

The effect of fruit type and seeds drying on the oil antioxidant activity.

Type of fruit seed oil Drying technique Key finding Reference
Mango Freeze drying (condenser temperature: -40 °C, vacuum pressure: 50 mPa), Oven drying (70 °C) with forced or static air Higher DPPH and ABTS radicals scavenging capacity was exhibited by extracts from freeze drying and oven drying with static air Dorta et al. (2012)
Avocado Air drying with a tray drier (45–75 °C, 0.80–1.60 m/s, 1–3 kg/m2) Optimum antioxidant activity was reported on extracts from seeds dried at 60 °C, 1.20 m/s and loading density of 2 kg/m2 Saavedra et al. (2017)
Papaya Air drying (room temperature), freeze drying (72 h), oven drying (50 °C, 48 h), sun drying (3 days) Oil extracts from freeze dried seeds showed higher TEAC (56.54 μMTE/g) and FRAP (150.01 μg GAE/g) Irondi et al. (2013)
Microwave vacuum drying (100 mbar, 100, 300, 450 and 600 W) Microwave drying papaya seeds at 600 W produced oil with higher TEAC (0.15 mg TE/g DW) Bualuang et al. (2018)
Kinnow mandarin, eureka lemon and orlendo orange Oven drying (60, 70 and 80 °C for 24 h). Best DPPH radical scavending capacity was exhibited by oil extracts from seeds dried at 60 °C Al Juhaimi et al. (2018)
Grape Air dryng with tray drier (40 °C, 50 °C and 60 °C, 0.42 m/s and 1.5 cm thick) Increasing the drying temperature reduced the oil extracts TEAC. Teles et al. (2018)

DPPH = 2, 2-diphenyl-1-picryl hydrazyl, FRAP = Ferric reducing antioxidant power, ABTS = 2, 2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid, TEAC = Trolox equivalent antioxidant capacity, GAE = gallic acid equivalence, TE = trolox equivalence.