Table 4 The water activity, colour parameters, antioxidant activity, acetylcholinesterase, butyrylcholinesterase inhibitory activities of dried peaches obtained by using different drying methods.

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

Drying methods

Parameters

of process

Water activity

(aw)

Colour parameters

Antioxidant activity

[mmol Trolox/100 g dm]

Enzyme inhibition IC50

[mg/ml]

L

a

b

dE

ORAC

ABTS

α-amylase

α-glucosidase

pancreatic lipase

AChE

BuChE

FD

0.154 ± 0.009 f.#

77.95 ± 0.45 a

6.47 ± 0.02 a

18.93 ± 0.13 f.

 

3.78 ± 0.36 d

2.07 ± 0.27 bc

66.57 ± 2.63 a

42.52 ± 1.37 a

13.36 ± 0.83 d

5.72 ± 0.47 c

9.09 ± 0.32 d

CD [°C]

50

0.432 ± 0.027 a

52.58 ± 0.50 g

6.42 ± 0.05 a

21.21 ± 0.21 e

26.69 ± 0.23 a

3.35 ± 0.18 d

1.88 ± 0.46 c

181.55 ± 5.11 f.

84.39 ± 3.98 e

 < 3.00 ± 0.00 a

6.05 ± 0.27 c

11.34 ± 0.53 c

60

0.400 ± 0.011 ab

60.71 ± 0.13 f.

3.29 ± 0.16 e

22.80 ± 0.05 c

18.64 ± 0.31 b

3.80 ± 0.18 d

2.30 ± 0.15 b

132.87 ± 4.35 c

77.35 ± 1.63 d

3.89 ± 0.19 b

6.92 ± 0.46 b

11.56 ± 1.86 c

70

0.377 ± 0.024 b

63.01 ± 0.43 d

3.81 ± 0.12 d

23.27 ± 0.35 c

16.84 ± 0.27 d

4.22 ± 0.16 c

2.62 ± 0.42 ab

123.99 ± 2.58 bc

71.46 ± 3.03 c

23.35 ± 0.70 e

5.34 ± 0.95 cd

9.25 ± 1.35 de

CD [°C]/VMD [W]

50/120

0.260 ± 0.010 c

61.10 ± 0.57 f.

5.45 ± 0.17 b

22.41 ± 0.49 d

18.74 ± 0.36 b

0.60 ± 0.05 g

0.78 ± 0.67 de

164.75 ± 3.11 e

172.67 ± 5.83 j

 < 3.00 ± 0.00 a

4.43 ± 0.18 de

7.22 ± 0.07 f.

60/120

0.284 ± 0.014 c

62.34 ± 0.10 e

3.36 ± 0.05 e

24.32 ± 0.15 b

17.73 ± 0.12 c

0.53 ± 0.03 g

1.06 ± 0.26 d

155.93 ± 2.52 d

112.00 ± 2.75 h

8.40 ± 0.12 c

3.94 ± 0.37 e

4.95 ± 0.17 h

70/120

0.269 ± 0.007 c

60.40 ± 2.53 f.

3.66 ± 0.13 d

20.26 ± 1.47 ef

18.39 ± 0.88 bc

1.33 ± 0.11 e

1.18 ± 0.23 d

336.84 ± 8.05 h

103.18 ± 3.01 g

26.04 ± 1.73 f.

4.99 ± 0.44 d

6.33 ± 0.74 g

VMD [W]

120

0.262 ± 0.014 c

66.20 ± 0.29 c

4.94 ± 0.13 b

22.80 ± 0.47 cd

14.23 ± 0.31 f.

1.00 ± 0.13 f.

0.55 ± 0.09 e

235.26 ± 8.20 g

435.14 ± 9.73 k

4.20 ± 0.23 b

5.23 ± 0.43 cd

16.11 ± 0.00 b

240

0.213 ± 0.003 d

67.19 ± 0.04 b

5.12 ± 0.01 b

21.00 ± 0.09 e

12.89 ± 0.04 g

4.68 ± 0.06 b

2.73 ± 0.35 ab

158.89 ± 3.72 d

159.77 ± 4.02 i

24.20 ± 1.02 ef

4.10 ± 0.35 e

8.16 ± 0.40 e

360

0.186 ± 0.013 e

65.91 ± 0.86 c

4.66 ± 0.10 c

22.90 ± 0.29 c

14.46 ± 0.41 f.

5.25 ± 0.19 a

3.35 ± 0.38 a

119.76 ± 3.88 b

89.89 ± 1.39 f.

 < 3.00 ± 0.00 a

4.06 ± 0.13 e

6.93 ± 0.50 fg

360/120

0.261 ± 0.022 c

65.16 ± 0.85 c

5.00 ± 0.42 bc

32.79 ± 0.87 a

15.59 ± 0.62 e

0.98 ± 0.13 f.

1.00 ± 0.36 d

380.99 ± 7.25 i

62.87 ± 1.99 b

 < 3.00 ± 0.00 a

8.21 ± 0.51 a

24.15 ± 0.24 a

  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.
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