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Table 2 Phytochemical components of bignay pomace as affected by drying techniques

From: Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace

Treatment

Total Phenolic Content (mg GAE/100 g DW)

Total Monomeric Anthocyanin Content (mg C3GE/100 g DW)

Total Flavonoid Content (mg CE/100 g DW)

Total Condensed Tannins (mg CE/100 g DW)

Fresh

1967.32 ± 18.90a

171.95 ± 1.42c

3364.11 ± 215.01a

1382.06 ± 143.34a

Convection oven-dried

1284.45 ± 4.09c

210.97 ± 6.39b

3085.55 ± 242.96a

1441.54 ± 161.97a

Freeze-dried

1767.48 ± 12.08b

474.89 ± 6.41a

3452.72 ± 165.66a

1702.45 ± 191.29a

  1. Values are expressed as mean ± standard deviation (n = 3). Means with different superscripts (a-c) within a column, indicate significant differences (p<0.05) based on ANOVA and Tukey’s HSD test