Table 3 The content of polyphenolic compounds present in dried peaches obtained by freeze drying (FD), convective drying (CD), vacuum drying (VMD), and combined convective pre-drying and microwave vacuum finished-drying (CD/VMD) [mg/100 g dm].

From: The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro

Phenolic compounds

FD

CD [°C]

CD [°C]/VMD [W]

VMD [W]

50

60

70

50/120

60/120

70/120

120

240

360

360/120

A1

18.25 ± 0.12 b#

10.70 ± 0.11 g

14.55 ± 0.01 c

12.57 ± 0.29 e

13.67 ± 0.24 d

14.27 ± 0.27 c

12.34 ± 0.29 e

19.72 ± 0.25 a

11.50 ± 0.39 f.

9.66 ± 0.22 h

5.79 ± 0.19 i

A2

1.00 ± 0.06 c

0.60 ± 0.02 e

1.62 ± 0.04 a

1.06 ± 0.05 c

1.03 ± 0.03 c

1.23 ± 0.03 b

0.94 ± 0.04 d

1.70 ± 0.05 a

0.97 ± 0.05 cd

1.01 ± 0.03 c

nd

Total anthocyanins

19.25 ± 0.12 b

11.30 ± 0.13 h

16.17 ± 0.05 c

13.63 ± 0.34 f.

14.69 ± 0.27 e

15.50 ± 0.30 d

13.28 ± 0.33 f.

21.42 ± 0.30 a

12.52 ± 0.44 g

10.67 ± 0.25 i

5.79 ± 0.19 j

PA1

18.56 ± 0.37 e

36.62 ± 0.73 d

45.32 ± 0.89 b

44.27 ± 0.86 b

46.12 ± 0.92 b

44.61 ± 0.89 b

34.31 ± 0.69 e

43.44 ± 0.85 b

38.89 ± 0.76 c

44.30 ± 0.89 b

51.22 ± 1.02 a

PA2

5.42 ± 0.16 j

11.99 ± 0.36 e

13.37 ± 0.39 c

12.25 ± 0.36 d

18.06 ± 0.54 a

12.16 ± 0.36 d

7.50 ± 0.23 i

10.40 ± 0.31 g

11.06 ± 0.32 f.

16.49 ± 0.49 b

9.45 ± 0.28 h

PA3

141.37 ± 5.65 a

93.25 ± 3.73 c

100.15 ± 3.93 b

102.04 ± 3.96 b

94.54 ± 3.78 c

95.70 ± 3.83 c

80.75 ± 3.23 d

86.12 ± 3.38 d

80.50 ± 3.18 d

91.15 ± 3.65 cd

98.49 ± 3.94 bc

PA4

4.19 ± 0.02 a

2.43 ± 0.01 c

2.75 ± 0.01 b

2.76 ± 0.01 b

2.35 ± 0.01 d

2.31 ± 0.01 e

1.18 ± 0.01 j

2.00 ± 0.01 f.

1.74 ± 0.01 g

1.43 ± 0.01 i

1.57 ± 0.01 h

PA5

10.91 ± 0.13 a

nd

nd

nd

nd

nd

nd

3.18 ± 0.02 b

1.84 ± 0.05 c

1.77 ± 0.02 c

1.63 ± 0.02 c

PA6

4.89 ± 0.05 a

1.87 ± 0.02 c

2.61 ± 0.03 b

1.53 ± 0.01 g

1.31 ± 0.01 h

1.62 ± 0.02 e

1.29 ± 0.01 h

1.24 ± 0.01 i

1.77 ± 0.02 d

1.63 ± 0.02 e

1.57 ± 0.02 f.

Total phenolic acids

185.34 ± 6.38 a

146.16 ± 4.85 c

164.21 ± 5.25 b

162.85 ± 5.21 b

162.43 ± 5.27 b

156.41 ± 5.11 b

125.02 ± 4.16 e

146.39 ± 4.58 c

135.81 ± 4.30 d

156.77 ± 5.07 b

163.93 ± 5.29 b

F1

0.84 ± 0.03 b

0.40 ± 0.01 i

0.73 ± 0.01 c

0.33 ± 0.01 j

0.44 ± 0.01 h

1.13 ± 0.02 a

0.67 ± 0.01 d

0.63 ± 0.01 e

0.81 ± 0.02 b

0.47 ± 0.01 g

0.59 ± 0.01 f.

F2

5.42 ± 0.06 b

4.10 ± 0.04 d

4.91 ± 0.05 c

1.44 ± 0.01 i

4.89 ± 0.05 c

6.06 ± 0.07 a

3.72 ± 0.04 e

3.50 ± 0.04 e

3.54 ± 0.04 f.

3.10 ± 0.03 g

2.24 ± 0.02 h

F3

2.25 ± 0.02 a

1.55 ± 0.01 c

1.44 ± 0.01 d

1.41 ± 0.01 e

1.45 ± 0.01 d

1.84 ± 0.02 b

1.27 ± 0.01 f.

1.56 ± 0.01 c

1.25 ± 0.01 f.

0.85 ± 0.01 g

0.87 ± 0.01 g

F4

3.91 ± 0.03 c

2.40 ± 0.02 g

1.99 ± 0.02 j

3.42 ± 0.03 d

4.03 ± 0.03 b

2.91 ± 0.02 e

2.88 ± 0.02 f.

2.31 ± 0.02 h

1.95 ± 0.02 j

4.48 ± 0.04 a

2.15 ± 0.02 i

F5

1.00 ± 0.01 b

nd

nd

nd

0.40 ± 0.00 e

nd

nd

nd

0.79 ± 0.01 c

0.73 ± 0.01 d

0.72 ± 0.00 d

F6

4.29 ± 0.03 b

nd

2.87 ± 0.02 h

3.49 ± 0.02 d

nd

5.92 ± 0.03 a

3.15 ± 0.02 g

4.08 ± 0.02 c

3.44 ± 0.02 e

3.33 ± 0.02 f.

nd

F7

4.15 ± 0.02 c

3.31 ± 0.01 e

nd

nd

4.55 ± 0.02 b

5.22 ± 0.02 a

4.09 ± 0.02 d

nd

2.54 ± 0.01 g

nd

3.07 ± 0.01 f.

F8

0.81 ± 0.03 b

0.33 ± 0.00 g

0.37 ± 0.00 f.

0.51 ± 0.00 d

0.62 ± 0.01 c

0.59 ± 0.03 c

0.59 ± 0.04 c

0.19 ± 0.00 i

0.28 ± 0.01 h

0.90 ± 0.00 a

0.43 ± 0.00 e

F9

2.49 ± 0.12 b

1.38 ± 0.00 f.

1.22 ± 0.00 h

2.02 ± 0.10 d

2.25 ± 0.10 c

1.77 ± 0.05 e

1.87 ± 0.11 e

0.82 ± 0.02 j

1.05 ± 0.04 i

3.71 ± 0.03 a

1.28 ± 0.05 g

F10

0.43 ± 0.01 b

0.43 ± 0.01 b

nd

nd

0.40 ± 0.01 c

nd

nd

nd

nd

nd

nd

F11

0.60 ± 0.02 c

0.74 ± 0.03 b

0.78 ± 0.03 b

1.19 ± 0.05 a

1.10 ± 0.04 a

0.61 ± 0.02 c

nd

nd

nd

nd

nd

Total flavonols

26.21 ± 0.37 a

14.64 ± 0.15 f.

14.31 ± 0.12 g

13.84 ± 0.23 h

20.14 ± 0.30 b

26.03 ± 0.29 a

18.24 ± 0.28 c

13.09 ± 0.13 i

15.65 ± 0.17 e

17.58 ± 0.14 d

11.34 ± 0.12 j

F3ls 1

31.28 ± 0.38 d

nd

nd

nd

nd

nd

nd

20.97 ± 0.25 e

66.08 ± 0.77 b

40.37 ± 0.48 c

75.22 ± 0.90 a

F3ls 2

34.80 ± 0.35 a

11.88 ± 0.12 i

12.40 ± 0.12 h

12.34 ± 0.12 h

16.05 ± 0.16 e

19.40 ± 0.19 c

15.02 ± 0.15 f.

13.14 ± 0.13 g

12.00 ± 0.12 i

18.44 ± 0.18 d

21.03 ± 0.21 b

F3ls 3

22.45 ± 0.22 d

24.37 ± 0.24 c

24.96 ± 0.24 c

33.45 ± 0.32 b

34.36 ± 0.34 a

24.70 ± 0.25 c

21.61 ± 0.22 e

16.77 ± 0.16 f.

13.92 ± 0.14 g

22.41 ± 0.22 d

13.36 ± 0.13 h

Total Flavan-3-ols (monomer & dimers)

88.53 ± 0.95 c

36.25 ± 0.36 i

37.36 ± 0.36 h

45.80 ± 0.44 f.

50.41 ± 0.50 e

44.10 ± 0.44 g

36.63 ± 0.37 i

50.88 ± 0.54 e

92.00 ± 1.02 b

81.22 ± 0.78 d

109.61 ± 1.25 a

Polymeric procyanidins

1175.21 ± 12.65 d

992.01 ± 10.68 f.

875.50 ± 9.24 g

1048.38 ± 10.96 e

868.02 ± 9.34 g

736.43 ± 7.93 h

1190.52 ± 12.81d

1341.00 ± 14.15 b

1569.74 ± 16.40 a

1047.40 ± 11.27 e

1273.97 ± 13.71 c

Total polyphenols

1813.85 ± 20.47 bc

1408.71 ± 16.17 f.

1339.59 ± 15.02 g

1520.58 ± 17.18 e

1363.31 ± 15.68 g

1220.52 ± 14.07 h

1576.87 ± 17.95d

1804.55 ± 19.70 c

2081.64 ± 22.33 a

1579.87 ± 17.51 d

1855.32 ± 20.56 b

  1. #Values are means of three repetitions ± SD;. values followed by the same letter, within the same column, were significantly different (p < 0.05), according to Duncan’s test; nd – not detected.
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