Issue: Số 16 - Tháng 7 - 2023Hóa học - Công nghệ thực phẩm
Impacts of Drying Method on Total Polyphenol Content and Antioxidant Activity of Dried Ficus racemosa (L.)
Published: July 29, 2026
Abstract
Ficus racemosa (L.) is a plant rich in phytochemicals with significant biological value; however, it has not yet been effectively utilized. This study evaluates the influence of drying methods on the quality of dried figs, particularly their antioxidant activity.
Two drying methods were investigated:
Convection drying;
Microwave drying.
A single-factor experimental design was employed. The evaluated parameters included:
Drying time;
Total polyphenol content (TPC);
Antioxidant activity determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay;
Ferric reducing antioxidant power (FRAP).
The results indicated that the convection drying method better preserved the biological activity of the dried product, with:
TPC: 39.13 ± 0.07 mg GAE/g dry basis;
DPPH antioxidant activity: 38.11 ± 0.87 mg TE/g dry basis;
FRAP: 92.62 ± 0.96 mg TE/g dry basis.
Meanwhile, the microwave drying method significantly reduced the drying time, requiring only 12 minutes to complete the drying process.
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