Effects of Drying Temperature on Phenolic Compounds and Antioxidant Activities of Wood Apple Fruit (Limonia acidissima L.)

Wood apple (Limonia acidissima L.) is a very nutritious fruit grown in Southeast Asia for its natural source of antioxidants and medicinal properties, which are attributable to large bioactive compounds such as phenols, alkaloids, carotenoids, flavonoids, coumarins, carbohydrates, minerals, vitamins and anti-carcinogenic compounds. However, the high moisture content of wood apple can result in rapid degeneration after cropping and drying is one of the most common methods for preservation of wood apple as well as extending its lifetime. This study aimed to investigate the effects of various drying temperatures (50ºC, 60ºC, 70ºC, and 80ºC) on the moisture profile, total phenolic content (TPC), antioxidant activity and sensory quality of wood apple pulp. TPC and antioxidant activity were tested via the Folin-Ciocalteu method and free radical scavenging ability of 1,1-diphenyl-2-picryl hydrazyl (DPPH), respectively. Optimal results were obtained at the drying temperature of 70ºC for 150 minutes which yielded the highest TPC (30.871±0.31 mgGAE/100g of dry matter (DM)), antioxidant activity (20.655±0.29%), and highest mean sensory score.