title: Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.
abstract: The aim of this study was to determine the effect of different dying methods, such as convective drying (CD: 50, 60, 70 °C), vacuum-microwave drying (VMD: 120, 480, 480-120 W), a combination of convective pre-drying and vacuum-microwave finish drying [(CPD (60 °C)-VMFD (480-120 W)], and freeze-drying (FD) on key quality parameters of dried jujube fruits (cv. "GAL", "MSI", and "PSI"). The parameters studied included bioactive compounds (flavan-3-ols and flavonols, identified by LC-PDA-MS, and vitamin C), antioxidant capacity (ABTS and FRAP), and sensory attributes (e.g. hardness, jujube-ID, and sweetness). The best quality of the dried product (high contents of bioactive compounds and high intensity of key sensory attributes) was found in fruits treated by FD and VMD 480-120 W. The best cultivars were "PSI" and "GAL" from the point of view of bioactive content and sensory quality, respectively.
authors.affiliation: Department of Fruit and Vegetable Processing, Wroclaw University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wroclaw, Poland. Electronic address: aneta.wojdylo@up.wroc.pl.
authors.forename: Aneta
authors.initials: A
authors.lastname: Wojdyło
authors.affiliation: Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 37b Chełmońskiego Street, 51-630 Wrocław, Poland.
authors.forename: Adam
authors.initials: A
authors.lastname: Figiel
authors.affiliation: Department of Plant Sciences and Microbiology, Research Group "Plant Production and Technology", Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Pilar
authors.initials: P
authors.lastname: Legua
authors.affiliation: Institute of Agricultural Engineering, Wroclaw University of Environmental and Life Sciences, 37b Chełmońskiego Street, 51-630 Wrocław, Poland.
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Lech
authors.affiliation: Department of Agro-Food Technology, Research Group "Food Quality and Safety", Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain. Electronic address: angel.carbonell@umh.es.
authors.forename: Ángel A
authors.initials: ÁA
authors.lastname: Carbonell-Barrachina
authors.affiliation: Department of Plant Sciences and Microbiology, Research Group "Plant Production and Technology", Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández de Elche, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: Francisca
authors.initials: F
authors.lastname: Hernández
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis; D003890:Desiccation; D005419:Flavonoids / Q000032:analysis; D044948:Flavonols / Q000032:analysis; D057141:Food, Preserved; D005612:Freeze Drying; D005638:Fruit / Q000737:chemistry* / Q000235:genetics; D014644:Genetic Variation; D008872:Microwaves; D031957:Ziziphus / Q000737:chemistry* / Q000235:genetics
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D044948:Flavonols; C404987:flavan-3-ol; D001205:Ascorbic Acid
keywords: Convective drying; Descriptive sensory analysis; Dried food; Flavan-3-ols; Flavonols; Vacuum microwave drying; Ziziphus jujube