Effect of drying temperature on polyphenolic content and antioxidant activity of apricots

This study was carried out in order to check forthe influence of drying parameters on the phenolic compoundsand antioxidant activity on two apricot cultivars(Pelese and Cafona) using two sets of air drying temperatures:(1) air temperature at 55 °C; (2) air temperature at75 °C. Whole fresh and dried fruits were assessed for:phenolics, ascorbic acid, antioxidant activity and redoxpotential (all parameters were calculated on a dry matterbasis). Analysis of data shows that the decrease in chlorogenicand neochlorogenic acid in Cafona cultivar is higher atthe lower drying temperature. Catechin showed the samebehaviour of hydroxycinnamic acids in both cultivars, whilethe decrease in the other compounds was significantly moremarked in the sample dried at 75 °C. The antioxidant activityincreased significantly in Cafona fruits and this increase wasconfirmed by a diminution of the redox potential.