. 2021 Apr 6;10(4):788. doi: 10.3390/foods10040788

Table 4.

Bioactive compounds of cumbeba residue both fresh and dried under different conditions.

Drying Conditions		TPC	TF	TA	TB
Drying Conditions		TPC	TF	TA	Betax.	Betac.
Fresh samples		436.71 ± 2.68 ^h	59.31 ± 0.03 ^a	1.44 ± 0.03 ^a	15.79 ± 0.22 ^a	3.16 ± 0.15 ^a
WR	50	446.78 ± 0.55 ^g	6.78 ± 0.01 ^h	0.15 ± 0.011 ^f,g	6.75 ± 0.06 ^g	1.27 ± 0.00 ^h,i
	60	485.04 ± 0.97 ^f	8.44 ± 0.01 ^f	0.28 ± 0.00 ^c	7.25 ± 0.02 ^e	1.34 ± 0.03 ^h,i
	70	535.98 ± 1.01 ^c	9.47 ± 0.04 ^d	0.23 ± 0.01 ^d,e	8.32 ± 0.02 ^c	1.62 ± 0.00 ^d,f,e
	80	585.17 ± 0.99 ^a	11.16 ± 0.01 ^b	0.32 ± 0.01 ^b	9.32 ± 0.02 ^b	1.75 ± 0.03 ^c,d
CR	50	370.11 ± 0.96 ^k	6.54 ± 0.01 ⁱ	0.12 ± 0.01 ^g	6.30 ± 0.02 ^h	1.23 ± 0.03 ⁱ
	60	422.85 ± 0.55 ⁱ	6.89 ± 0.01 ^g	0.15 ± 0.01 ^f,g	6.72 ± 0.04 ^g	1.44 ± 0.10 ^e,g,h
	70	488.84 ± 1.00 ^e	9.73 ± 0.01 ^c	0.20 ± 0.01 ^e	7.11 ± 0.02 ^e,f	1.67 ± 0.00 ^d,f
	80	554.41 ± 0.58 ^b	9.10 ± 0.01 ^e	0.25 ± 0.01 ^c,d	7.86 ± 0.04 ^d	2.39 ± 0.00 ^b
FR	50	325.57 ± 2.04 ^m	4.16 ± 0.01 ^l	0.13 ± 0.00 ^g	6.98 ± 0.02 ^f	1.42 ± 0.03 ^g,h,i
	60	347.19 ± 1.12 ^l	4.17 ± 0.01 ^l	0.12 ± 0.00 ^g	7.10 ± 0.02 ^e,f	1.57 ± 0.03 ^d,f,e,g
	70	417.94 ± 1.54 ^j	4.63 ± 0.01 ^k	0.14 ± 0.01f ^g	7.23 ± 0.10 ^e	1.56 ± 0.07 ^f,e,g
	80	510.41 ± 0.58 ^d	5.41 ± 0.01 ^j	0.16 ± 0.01 ^f	7.86 ± 0.02 ^d	1.90 ± 0.03 ^c

WR—untreated or whole residue; CR—crushed residue; FR—residue in the form of foam; TPC—total phenolic compounds (mg of GAE/100 g dry basis); TF—total flavonoids (mg/100 g dry basis); TA—total anthocyanins (mg 100/g dry basis); TB—total betalains (betaxanthins + betacyanins) (mg/100 g dry basis); Betax.—betaxanthins (mg/100 g dry basis); Betac.—betacyanins (mg/100 g dry basis). The values are means ± standard deviation of the determination in quadruplicate. Means with the same letter in the same column do not differ significantly using a Tukey test (p < 0.05).