Abstract
The study evaluated the impact of dehydration on the total phenolic content (TPC) and antioxidant capacity (AC) of fruits and vegetables (F&V). Fresh small fruits (berries) had the highest TPC, anthocyanin contents, and AC (2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC)). The lowest TPC were observed in carrot and tomato and the lowest anthocyanins were observed in fresh sweet peppers (green and red), red apple, carrot, and tomato. Dehydrated blackberry and eggplant exhibited the highest TPC and anthocyanins. The retention of phenolics after drying ranged from 38.5% (spinach) to 92.1% (red apple). TPC increased in dehydrated tomato and green apple. The lowest DPPH and ORAC were obtained in dried carrot and tomato. DPPH retention ranged from 16.4% (tomato) to 64.7% (blackberry). Dehydrated small fruits and sweet peppers presented lower AC (ORAC) retention, while most dehydrated F&V increased ORAC, ranging from 9.5% (carrot) to 52.9% (eggplant). Dehydrated F&V represent good quality functional foods or ingredients.
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