Table 2.
Organic acid profile and ascorbic acid content of all the samples (BP: fruit pulp; BM: microwave dried sample; BS: sun dried sample, BH: hot air dried sample; BF: freeze dried sample).
| Organic Acids (mg/100 g) | BP | BM | BS | BH | BF |
|---|---|---|---|---|---|
| Oxalic Acid (OA) | 38.66 ± 0.06c | 80.34 ± 0.88a | 48.07 ± 0.57b | 29.47 ± 0.37d | 29.47 ± 0.32d |
| Tartaric Acid (TA) | 265.33 ± 2.08a | 201.86 ± 0.58b | 93.51 ± 1.20d | 138.10 ± 0.58c | 91.46 ± 0.57e |
| Malic Acid(MA) | 108.11 ± 0.69b | 186.81 ± 0.46a | 88.89 ± 0.52c | 60.01 ± 0.12e | 63.10 ± 0.49d |
| Lactic Acid(LA) | 765.48 ± 2.66b | 794.14 ± 2.03a | 721.12 ± 1.22c | 372.32 ± 0.65d | 76.88 ± 1.20e |
| Acetic Acid(AA) | 728.99 ± 0.29b | 261.01 ± 0.52c | 584.50 ± 2.73a | 215.75 ± 0.30d | 41.63 ± 0.22e |
| Citric Acid (CA) | 542.45 ± 1.45a | 395.36 ± 0.88b | 17.59 ± 0.15e | 271.62 ± 0.82c | 50.63 ± 0.11d |
| Propionic acid (PA) | 104.21 ± 0.58a | 103.82 ± 0.31a | 37.62 ± 0.37c | 53.79 ± 0.29b | 54.80 ± 0.47b |
| Succinic Acid(SA) | 8.69 ± 0.11a | 1.19 ± 0.08c | 0.57 ± 0.02d | 2.65 ± 0.12b | 8.55 ± 0.17a |
| Fumaric Acid(FA) | 394.89 ± 1.76b | 517.28 ± 0.83a | 19.55 ± 0.23e | 57.08 ± 0.17c | 38.48 ± 0.38d |
| Ascorbic Acid (Asc-A) | 8.40 ± 0.01a | 4.81 ± 0.00c | 3.74 ± 0.00e | 4.27 ± 0.00d | 6.00 ± 0.01b |
All values are reported on dry basis. The amounts are provided in the mean ± standard deviation (s.d.) form, after performing at least triplicate experiments. The superscript letters a, b, c, d and e shown in the table represent the significant differences (p < 0.05) for the same parameters of the different samples.