EFFECT OF DRYING METHODS ON CHEMICAL COMPOSITION, COLOR AND BIOACTIVE COMPOUNDS OF PERSIMMON (Diospyros kaki L.) PULP

In this study, the effect of hot air oven and freeze drying methods on the chemical composition, color, minerals, total phenolic content and antioxidant activity of persimmon pulp was examined. Regardless of any drying technique (hot air oven and freeze drying), the dried samples demonstrated a significant (p ≤ 0.05) increase in ash, crude protein, crude fat, crude fiber and minerals but decrease in the moisture, vitamin C, total phenolic content and antioxidant activity compared to the fresh (in natura) samples. The ascorbic acid content of hot air oven dried persimmon pulp was significantly lower (33.34 mg/100g) in comparison to freeze dried (46.27mg/100g) samples. A significantly lower calcium, magnesium, potassium, iron and manganese content was observed in freeze dried (18.55, 43.48, 446.14, 219.86 and 250.30 mg/100g) persimmon pulp compared to hot air oven dried (22.32, 50.51, 489.10, 264.43 and 287.79 mg/100g) samples. Further, freeze drying had the best results for the color (L*, a* and b*) values. The greatest antioxidant capacity, ascorbic acid, total phenolic content and color attributes were obtained via freeze drying. Therefore, according to the results obtained from the study it can be concluded that freeze drying was found superior in retaining polyphenolic compounds and color attributes when compared to hot air oven drying technique.