Investigation of the Effect of Drying Conditions on Phytochemical Content and Antioxidant Activity in Pineapple (Ananas comosus)

Pineapple, with its attractive sensorial and nutritional characteristics, is the most traded tropical fruit worldwide. However, due to high-water content (85–92 w.b %), it highly perishable, therefore, postharvest loss of this a global concern. Drying an important preservation technique increase self-life preserve essential vitamins, minerals, fiber, carbohydrate, antioxidant properties. In study, impact drying conditions on phytochemical properties pineapple was investigated. Experiments have been conducted using different process variables in convective (CD) intermittent microwave (IMCD) monitor changes total phenolic (TPC), flavonoid (TFC), their activity. Samples were dried at temperatures 50 °C, 60 70 °C. Results show that highest TPC observed IMCD sample °C compared CD fresh samples. significant decrease TFC both samples conditions. exhibit strongest activity Antioxidant This disruption hydrophilic regions cell such as vacuoles apoplasts triggers release bound phenolics oxidative hydrolytic enzymes would destroy antioxidants fruits. high temperature deactivates these prevents acids, leading content, thus exhibiting stronger