Phenolics and ascorbic acid in pumpkin ( Cucurbita maxima ) slices: effects of hot air drying and degradation kinetics
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ORIGINAL PAPER
Phenolics and ascorbic acid in pumpkin (Cucurbita maxima) slices: effects of hot air drying and degradation kinetics Mengyun Ouyang1 · Sheng Cao2 · Yiqun Huang3 · Yan Wang1 Received: 30 June 2020 / Accepted: 25 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract This study was aimed to investigate the effects of hot air drying (60–100 ℃, 1.5 m/s, 6–17 h; final products contained 10.50 ± 0.29% moisture) on the levels of total phenolic compounds (TPC) including both soluble phenolic compounds (SPC) and insoluble phenolic compounds (IPC) as well as ascorbic acid in pumpkin slices. IPC accounted for an average of 74.9% of the TPC in fresh pumpkin flesh, but only accounted for 49.4% (100 ℃ drying) to 59.7% (60 ℃ drying) of the TPC in the final dried pumpkin slices. As the drying temperature increased, the retention of IPC (22.8–42.7%), TPC (41.6–50.9%), and ascorbic acid (22.2–51.0%) in the dried products significantly decreased (p
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