. 2021 Nov 3;7(11):e08312. doi: 10.1016/j.heliyon.2021.e08312

Table 3.

Effect of edible oil-aided chemical and physical pretreatments on the colour parameters of dried hog plum fruit at 70 °C.

Pretreatments	L∗	a∗	b∗	ΔE	Ascorbic acid (mg/100g)	Total phenolic content (mg/100g)	Total antioxidant capacity (mg/100g)
Fresh	51.52^d ± 0.78	-6.93^a ± 0.23	20.71^c ± 0.34	-	204.25^e ± 0.81	264.75^e ± 0.58	854.01^f ± 0.35
P1	28.05^c ± 0.09	-1.00^b ± 0.03	2.22^a ± 0.02	14.92^d ± 0.09	7.23^b ± 0.67	72.95^c ± 0.70	104.65^e ± 0.36
P2	24.86^a ± 0.83	3.84^d ± 0.43	6.21^b ± 0.48	13.13^c ± 1.03	15.67^c ± 0.44	67.44^b ± 0.65	64.13^a ± 0.76
P3	24.97^a ± 0.26	-0.24^bc±0.06	2.20^a ± 0.06	11.81^b ± 0.27	5.07^a ± 0.51	72.99^c ± 0.63	73.68^b ± 0.48
P4	25.89^ab ± 0.12	-0.37^bc±0.04	2.38^a ± 0.01	12.75^c ± 0.13	6.50^b ± 0.46	73.90^cd ± 0.73	75.12^b ± 0.70
P5	25.90^ab ± 0.19	-0.66^bc±0.03	2.25^a ± 0.01	12.76^c ± 0.19	7.57^b ± 0.21	74.80^cd ± 0.54	79.06^c ± 0.78
P6	27.22^bc±0.78	-1.07^b ± 0.12	1.83^a ± 0.01	14.09^c ± 0.78	15.40^c ± 0.56	63.28^a ± 0.65	81.60^c ± 0.97
P7	25.81^ab ± 0.54	0.46^c ± 0.20	3.17^a ± 0.13	12.74^c ± 0.53	30.33^d ± 0.76	77.12^d ± 0.63	101.13^d ± 0.49

Note: within the column, means with different letters are significantly different at p < 0.05. P1: Control (No treatment); P2: Olive oil (9.48%)+K₂CO₃ (4.74%) and stir for 60 min; P3: Olive oil (0.47%)+K₂CO₃ (4.74%) and stir for 60 min; P4: Olive oil (0.47%)+K₂CO₃ (4.74%) and stir for 20 min; P5: blanching in distilled water at 96 °C for 15s, P6: Olive oil (4.74%)+NaOH (1.5 %) and stir for 60 min + blanching in distilled water at 96 °C for 15s; P7: Sunflower oil (9.48%)+K₂CO₃ (4.74 %) and stir for 60 min.