Abstract
Soursop (Annona muricata L.) is a genus of tropical fruit trees belonging to the family Annonaceae, which is grown in Viet Nam. Soursop is highly nutritious but has economically low value and easily perishable. Therefore, this study aims to evaluate the effects of drying temperature (50oC, 60oC, 70oC, 80oC, 90oC) onphenolic compounds, antioxidant activities via reducing power and DPPH radical scavenging activity and sensory evaluation of soursop. The results showed that the total polyphenols content at the temperatures was 22.867 mg GAE per 100g dry matter; 23.450 mg GAE / 100g dry matter; 24.342 mg GAE / 100g dry matter; 27.747 mg GAE / 100g dry matter; 25.933 mg GAE / 100g dry matter. The samples at 60oC were found maximum in antioxidant activities which reduced as the heating drying temperature increased. Sensory evaluation showed that astringency taste was rated higher to the samples dried at 70oC with 150 minutes.
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