Antioxidant capacity and total phenolic content of air-dried cape gooseberry ( Physalis peruviana L.) at different ripeness stages
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Universidad Nacional de Colombia
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Because the use of drying at high temperatures might negatively affect the functional properties of fruits, the effect of air-drying at 60°C on the total phenolic content (TPC) and antioxidant capacity (AOC) of cape gooseberry fruit was evaluated at three ripeness stages. The AOC was evaluated with 2,2’-azino-bis(3- ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reduc - ing ability of plasma (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and β-carotene-linoleate assays. The TPC and AOC increased in the fresh fruit as the ripeness stage increased. The TPC increased from 401.8±19.8 to 569.3±22.3 mg GAE/100 g dry weight (DW). The AOC values obtained with ABTS in the fresh fruit (ranging from 79.4±4.5 to 132.7±12.9 μmol trolox/g fruit DW) were comparable to those obtained with FRAP (rang - ing from 82.9±16.3 to 153.9±31.7 μmol trolox/g fruit DW). The values assessed with DPPH ranged from 21.0±3.2 to 34.1±5.1 μmol trolox/g fruit DW. The β-carotene-linoleate assay gave values ranging from 5.8±1.1 to 12.7±2.0 μmol α-tocoferol/g fruit DW. Air-drying the cape gooseberry fruit had a small influ - ence on the TPC. The air-dried fruit had AOC values ranging from 27 to 164% of the value of the fresh fruit. While the ABTS assay produced higher values in the air-dried fruit than in the fresh fruit, the FRAP, DPPH, and β-carotene-linoleate assays resulted in lower values in the air-dried fruit.
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