Effect of microwave-assisted vacuum and hot air oven drying methods on quality characteristics of apple pomace powder

Table 5 Total phenolic content and antioxidant activity

Parameters	Microwave Dried	Oven Dried
Total phenolic content (mgGAE/g)	5.21 ± 0.09^b	3.14 ± 0.06^a
DPPH scavenging activity (%)	93 ± 1^b	89 ± 1^a
FRAP assay (mgTEAC/g)	3.22 ± 0.04^b	2.22 ± 0.02^a
Vitamin C (mg/100 g)	20.00 ± 0.12^b	12.53 ± 0.08^a

Table shows mean values with standard deviations of the mean (the results were averaged over three measurements)
a and b superscript letters in the same row indicate significant differences between samples (p < 0.05)

ISSN: 2661-8974