Phenolic Content, Antioxidant Capacity, and Browning Impact of Apple Slices during Microwave Drying: A Chemometric Approach

Apples represent a category of products frequently consumed by people, owing both to their beneficial effects on human health and antioxidant effects. Microwave (MW) treatment is simple fast method that can be used successfully in the food industry obtain dry apple slices, rich bioactive compounds with pleasant aspect. This study presents effect applying microwave treating slices from two cultivars (Golden Delicious Idared), for three, four, five minutes, respectively, at power 450 W, order reduce browning effect. For this purpose, index (BI), chromatic parameters (CIE L*a*b*), total phenolic content (Folin-Ciocâlteu method), capacity (by Ferric Reducing Antioxidant Power (FRAP assay) were evaluated case before after MW treatment. Based results obtained, it argued significant increase enhances cultivars. Idared cultivar have higher than apples Golden cultivar, concentration increased 56.14% 48.9%, In terms capacity, also recorded value compared According multivariate analysis, there are variations between categories regard process; was inhibited five-minute exposure microwaves. The processing domain may use our findings produce high-quality finished products, aspect, which retain fruit.