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- Wu, Yingmei, et al. Show all 8 Authors
- Journal of food science 2019 v.84 no.4 pp. 726-737
- absorbance; antioxidant activity; antioxidants; caffeic acid; chlorogenic acid; food processing; fruits; hesperidin; isomerization; loquats; multivariate analysis; polyphenols; principal component analysis; protocatechuic acid; vacuum drying
- ... The current study evaluated the effects of vacuum drying on the whole polyphenol profile of loquat fruit, including extractive and nonextractive polyphenols. Absorbance analysis determined that total polyphenol content and antioxidant levels were higher in loquat fruit vacuum dried at 140 °C than in loquat fruit vacuum dried at 70 °C. The results of ultra‐HPLC–triple quadruple mass spectrum analys ...