Loss Of Total Phenolic Content Research Articles

High voltage electrostatic field and composite coating impact on the quality of Sichuan pepper

The effects of coated film (CF), high voltage electrostatic field (HVEF), and high voltage electrostatic field combined with coated film (HVEFCF) treatment on the quality of Sichuan pepper during storage at room temperature (temperature: 25 ± 2 °C, humidity: 20 ± 2%) were investigated. The pectin (1%), sodium carboxymethyl cellulose (0.5%), and ascorbic acid (0.04%) were used to prepare the CF solution. The influence of different treatments on the colour, antioxidant activity, flavor components, OH-α-sanshool content, total phenolic content (TPC), and total flavonoid content (TFC) of Sichuan pepper during storage was evaluated. The results showed that HVEFCF treatment significantly reduced the colour change and loss of antioxidant activity of Sichuan pepper during storage. Meanwhile, HVEFCF-treated Sichuan pepper reduced the loss of flavor compounds during storage. Moreover, HVEF-treated Sichuan pepper reduced the loss of TPC and TFC by 106.16% and 44.02%, respectively, after 60 days of storage compared with the control check (CK) group. Furthermore, after 60 days of storage, the amount of OH-α-sanshool in the Sichuan pepper treated with HVEFCF was 9.72 mg/g, significantly preserving the loss of numbing compounds as compared to the CK group. To summarise, HVEFCF is a simple, cheap and efficient way to reduce the quality loss of Sichuan pepper during storage, which has a wide range of application scope in the future.

Effect of Cooking on Phenolic Compound Content and In Vitro Bioaccessibility in Sustainable Foods: A Case Study on Black Beans

Legume production and consumption have emerged as meeting sustainability principles. Legumes can help fight climate change, hunger, and obesity. Legumes are also a valuable dietary source of phytochemicals, whose content and composition vary depending on genotype, as well as on growing conditions, geographical origin, storage, and cooking. The health effects of legume consumption are nevertheless related to the bioaccessibility of these molecules, which is deeply affected by the cooking method. The aim of this study was to investigate the content and composition of phenolic compounds and anthocyanins present in black beans grown locally and cooked with three different methods (i.e., regular boiling, pressure-cooking, and microwave-cooking) and determine the in vitro biaccessibility. It emerged that Total Phenolic Content (TPC) and Total Anthocyanin Content (TAC) decreased significantly in all three cooked black beans. TPC loss was lowest (63%) in pressure-cooked beans and highest (77%) in boiled beans. TAC loss ranged between 93 and 98% but was not significantly different among treatments. Caffeic, t-ferulic, and sinapic acids were identified by HPLC. Cyanindin-3-O-glucoside and Peonidin-3-O-glucoside were also detected. The simulation of gastrointestinal digestion showed that phenolic compound bioaccessibility was highest when beans were boiled or pressure-cooked, while anthocyanins were mostly bioaccessible in pressure-cooked black beans.

Influence of Centrifugation and Transmembrane Treatment on Determination of Polyphenols and Antioxidant Ability for Sea Buckthorn Juice.

When the total phenolic content (TPC) and antioxidant activity of sea buckthorn juice were assayed by spectrophotometry, the reaction solutions were not clarified, so centrifugation or membrane treatment was needed before determination. In order to find a suitable method for determining TPC and antioxidant activity, the effects of centrifugation and nylon membrane treatment on the determination of TPC and antioxidant activity in sea buckthorn juice were studied. TPC was determined by the Folin-Ciocalteau method, and antioxidant activity was determined by DPPH, ABTS, and FRAP assays. For Treatment Method (C): the sample was centrifuged for 10 min at 10,000 rpm and the supernatant was taken for analysis. Method (CF): The sample was centrifuged for 10 min at 4000 rpm, filtered by Nylon 66 filtration membranes with pore size of 0.22 μm, and taken for analysis. Method (F): the sample was filtered by Nylon 66 filtration membranes with pore size of 0.22 μm and taken for analysis. Method (N): after the sample of ultrasonic extract solution reacted completely with the assay system, the reaction solution was filtered by Nylon 66 filtration membranes with pore size of 0.22 μm and colorimetric determination was performed. The results showed that centrifugation or transmembrane treatment could affect the determination of TPC and antioxidant activity of sea buckthorn juice. There was no significant difference (p > 0.05) between methods (CF) and (F), while there was a significant difference (p < 0.05) between methods (C) (F) (N) or (C) (CF) (N). The TPC and antioxidant activity of sea buckthorn juice determined by the four treatment methods showed the same trend with fermentation time, and the TPC and antioxidant activity showed a significant positive correlation (p < 0.05). The highest TPC or antioxidant activity measured by method (N) indicates that method (N) has the least loss of TPC or antioxidant activity, and it is recommended for sample assays.

Heat treatment effect on tocopherols, total phenolics and fatty acids in table olives (Olea europaea L.)

The olive fruits are rich source of oil, vitamins, minerals, organic acids and pigments. The fruits contain high level of bioactive compounds. The aim of this study was to examine the effect of heat treatment on tocopherols, total phenolics and antioxidant activity in green and black olives, as well as their fatty acid composition. The instrumental methods used in this experiment were high performance liquid chromatography (HPLC), gas chromatography with flame ionization detection (GC/FID) and spectrophotometric methods. The results revealed that the β+γ-tocopherols content after the heat treatment had the biggest reduction, which was 68.4% for green and 80.2% for black olives. Also, a significant loss of total phenolic content was observed after heat treatment in green and black olives by 18.6% and 18.4%, respectively, as well as antioxidant activity (decrease up to 28.1%). The most abundant fatty acids in green and black olives were oleic (C18:1), palmitic (C16:0) and linoleic acid (C18:2). The changes in fatty acids composition during the heat treatment occurred mostly at the level of polyunsaturated fatty acids, especially linolenic acid (C18:3) in black olives had the significant reduction (by 57.4%) in relation to the initial quantity.

Degradation kinetics of bioactive compounds in dried mistletoe leaves during storage

This work evaluated the effect of air atmosphere packaging and modified atmosphere packaging on the quality and nutritional compounds of dried mistletoe leaves during 4 months of storage at 4 and 25 °C temperatures. Mistletoe leaves packaged with modified atmosphere had improved nutritional qualities overall as compared to mistletoe leaves packaged with atmosphere air. At the end of the storage period, water activity values of all samples increased by 0.72%–3.38%. Before storage, the dried mistletoe leaves' total phenolic content was determined to be 301.73 ± 2.49 mg GAE/100 g dry matter. The total phenolic content of the samples decreased by 62.00%–71.96% after four months of storage. It was determined that the highest loss of total phenolic content was observed at room temperature (25 °C) and in the samples packaged with normal atmospheric air. Total antioxidant activity values in MAP2 samples decreased by 23.82% after four months when kept at low temperatures, but the loss was calculated to be 34.48% in cases where they were kept at room temperature. Ascorbic acid content losses in AP, MAP1, and MAP2 samples kept at room temperature were 21.48%, 15.90%, and 14.72%, respectively. In the samples stored at low temperatures, these loss rates were calculated as 16.62%, 13.05%, and 12.05%, respectively. No single model was satisfactory for describing changes in ascorbic acid content, which could not be determined in the samples stored at both 4 °C and 25 °C. The dried mistletoe leaves modified atmosphere packed and stored at low temperatures provided the highest bioactive compound retention.

Different tea polyphenol treatments on lipid oxidation of scallop ( Argopecten irradians ) adductor muscle during hot air drying

This study investigated the effects of different tea polyphenol (TP) treatments (control, unmarinated, and marinated) on scallop adductor muscle lipid oxidation during hot air drying. Results showed that the marinated sample had the lowest peroxide value, thiobarbituric acid reactive substances, polyunsaturated fatty acids loss, free radical level, and lipoxygenase activity during drying, indicating that the marination process maximized the antioxidant effects of TP. These results were achieved by the distributing of TP on lipid oxidation site, effectively intercepting free radical chain reaction and inhibiting lipoxygenase activity. The significant loss of total phenolic content in the marinated sample confirmed this result. The control, unmarinated, and marinated sample lost 26.52%, 9.99%, and 6.46% of eicosapentaenoic acid and docosahexaenoic acid during drying, respectively, indicating that the marination more efficiently maintained its high nutritive value in terms of lipid. This study provided a more effective way of using TP to control lipid oxidation in seafood during drying. Novelty impact statement Marinated with TP improved its antioxidant effect during scallop drying. More than 26% of EPA + DHA lost in scallop adductor muscle, while less than 7% of EPA + DHA lost in marinated scallop adductor muscle during drying. Marinated with TP maintained the higher nutritive value of scallop during drying.

Seasonal Fluctuations of Crop Yield, Total Phenolic Content and Antioxidant Activity in Fresh or Cooked Borage (Borago officinalis L.), Mallow (Malva sylvestris L.) and Buck’s-Horn Plantain (Plantago coronopus L.) Leaves

The interest for wild edible plants as functional food is increasing among consumers in the Mediterranean countries because of their high content of antioxidants. However, a critical point is the seasonality of wild edible species due to their spontaneity and the cultivation results necessary to satisfy market requests. Moreover, cooking may be necessary for most wild edible species to enhance their palatability. In the present experiment, the crop yield, total phenolic content (TPC) and antioxidant activity (AA) of leaves were determined in three wild edible species (Borago officinalis L., Malva sylvestris L. and Plantago coronopus L.), which were hydroponically cultivated in winter and in spring. Plants were recurrently harvested three times and the leaves were analyzed raw or after boiling in water for different times based on their palatability as evaluated by a hedonic test (2 min for B. officinalis, 2.5 min for M. sylvestris and 8 min for P. coronopus). The total crop yield was promising, especially for P. coronopus, with small differences between winter and spring (9.3 and 13.8 kg m−2, respectively). The boiling treatment caused a loss of TPC and, in some cases, of the AA in B. officinalis and M. sylvestris due to the solubilization of phenolic and other antioxidant compounds in boiling water. Conversely, in P. coronopus, TPC and AA were higher in boiled leaves than in fresh leaves, likely due to the strong binding of phenolic compounds to the cell wall. This binding might lead to the inefficient extraction of these compounds through the boiling treatment.

Impact of household cooking techniques on colour, antioxidant and sensory properties of African pumpkin and pumpkin leaves

The objective of this investigation was to evaluate household cooking techniques on the changes of colour properties, antioxidants and antioxidant activity (FRAP activity), as well as the sensory quality of African pumpkin and pumpkin leaves. Steaming reduced the colour difference (ΔE) in the leaves of African pumpkin and pumpkin compared to stir-frying, boiling or microwaving. Steaming led to a reduced loss of total chlorophyll content but increased the total carotenoid content by 22.65% in leaves of African pumpkin compared to the other three methods. Steaming reduced the loss of total phenolic content and retained the antioxidant activity in both African pumpkin and pumpkin leaves compared to the other methods, whilst stir-frying and steaming reduced the loss of total flavonoids in the leaves of African pumpkin and pumpkin, respectively. The sensory evaluation indicated that the stir-fried leaves of African pumpkin and pumpkins are preferred, whilst the steamed leaves are preferred secondly, compared to the boiled or microwaved leaves, which are least tasty.

Effects of roasting process on nutritional and antinutritional factors of two lentils varieties (Lens culinaris. Medik) cultivated in Algeria

The present study aimed to incite the lentil seeds consumption among people by innovating a healthy method of preparation which improves its nutritional quality. Roasting process at different temperature and time was tested for reducing antinutritional (phytic acid and condensed tannins), and nutritional components (Phenolics and flavonoids), as well as in vitro antioxidant activity by DPPH, ABTS, and FRAP assays for two varieties (Dahra and Syria.229) of lentils lens culinaris. Medik cultivated in Algeria. A significant de-crease (P&lt;0.01) of phytates and condensed tannin contents was recorded for all roasted varieties (reduction up to 63.01% and 41.41% respectively for phytates and condensed tannin contents at 140°C for 30 min), indicating that roasting of lentil seeds improve nutritional quality by reducing their antinutritional factors. The loss of total phenolic content reaches 12.71% for the Syria.229 cultivar and 23.04 % for the Dahra cultivar, while approximatively half of the total flavonoids content (46.96% for the S.229 cultivar and 48.93% for the Dahra cultivar) were lost during this treatment. Roasting at 140° C for 15 min and at 120° C for 30 min respectively for the varieties DAHRA and SYRIE 229 seem to be the most appropriate heat treatments among other studied one, with more phytates and condensed tannins reduction, and less regression of polyphenols, flavonoids and antioxidant capacity of the tested lentils. Results indicate that roasted lentils flour can be used as a culinary recipe and an industrial raw material for the production of innovated baking foods with great nutritional value.

The effect of edible coatings on physical and chemical characteristics of fruit bars

Functional and textural properties of fruit bars are susceptible to environmental conditions such as temperature, humidity and oxygen. This study aimed to prevent these changes by the edible coating of fruit bars using sodium alginate (SA), carboxymethyl cellulose (CMC) and whey protein isolate (WPI) during storage at two different temperatures. The color, textural properties, moisture content (12.44–17.14 g/100 g), total phenolic content (2200.4–3141.9 mg GAE/kg dm), radical scavenging activity (1118.8–1477.0 mg TEAA/kg dm) and ascorbic acid content (60.90–162.72 mg/kg dm) of the bars were determined. Edible coating using different biopolymers did not cause a significant effect on the chemical properties of bars. All tested coating materials limited moisture loss during storage compared to control samples. SA coated bars maintained their textural properties throughout the storage. All three coating materials prevented the loss of total phenolic content and radical scavenging activity during storage. On the other hand, coating with CMC caused some undesired alterations in colour and textural properties. Coating with WPI provided the best protection on ascorbic acid. According to obtained results in the study, coating with SA or WPI can be suggested for coating fruit bars.

Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima).

The objective of the present study was to evaluate the effect of boiling duration on physicochemical, bioactive compounds, antioxidant activity, color, and texture properties of pumpkin (Cucurbita maxima). The pumpkin was subjected to boiling for 1, 5, 10, and 20 min at 100 ℃. The physicochemical analyses showed that pH, moisture, and water solubility index were increased, whereas ash content was decreased with increasing the boiling time. Prolong boiling exhibited a detrimental effect on bioactive compounds of pumpkin, and it was found that 20 min of boiling caused about 25.91% ± 2.21% loss of total phenolic content, 14.79% ± 1.03% loss of total carotenoids content, and 18.46% ± 1.34% loss of antioxidant activity. A kinetic study was conducted to quantify the losses occurring in bioactive compounds, antioxidant activity, changes in color, and firmness of pumpkin. The study revealed that the logistic model can predict the variation in bioactive compounds and antioxidant activity with higher R2. However, first-order kinetic models were found suitable to predict the changes occurring in bioactive compounds, antioxidant activity, color properties (L*, a*, b*, Chroma), and firmness. The total color changes (ΔE) showed a good fit with zero-order kinetic models (R2 = 0.98). The t1/2 and D-value were calculated for all measured parameters of pumpkin. These findings would be useful in designing thermal processes and related calculations of pumpkin.

Inactivation of apple (Malus domestica Borkh) polyphenol oxidases by radio frequency combined with pulsed electric field treatment

SummaryRadio frequency (RF) preprocessing combined with pulsed electric field (PEF) processing was employed to inactivate polyphenol oxidase (PPO) in apple juice. PPO enzyme levels, loss of total phenolic content (TPC), colours and volatile components in the apple juice were subsequently determined and compared with conventional processing methods (60 °C for 10 min and 70 °C for 10 min). Results indicated that, when the apple tissue was preprocessed using RF for 10 min, the residual activity of PPO decreased to 13.57%; when the squeezed juice was processed by PEF, the residual activity decreased to about 5% at 15–35 kV cm−1 for 400 μs. RF treatment caused no significant loss in TPC. Compared with the conventionally processed samples, the apple juice that was RF‐treated for 10 min and PEF‐treated at 15 kV cm−1 for 400 μs increased its lightness and maintained its fresh‐like flavour.

The effect of ethylene absorbent treatment on the softening of blueberry fruit

The potential of ethylene absorbent (EA) to delay softening of ‘Lanfeng’ blueberry (Vaccinium spp.) fruit in conjunction with cold storage was evaluated. The fruit quality was evaluated after 60 days of storage at 0 °C again kept at 20 °C, with or without EA. Changes in quality attributes and ethylene biosynthesis and fruit softening indicators were assessed. The results indicated that EA treatment inhibited fruit softening, reduced weight loss and decay, and prevented the loss of total phenolic content. It also decreased the fruit ethylene production by inhibiting 1-aminocyclopropane-1-carboxylic acid oxidase and 1-aminocyclopropane-1- carboxylic acid synthase activities, whilst maintaining firmness by hampering cell wall-degrading enzyme activities, especially after more than 30 days of cold storage. In conclusion, EA treatment can inhibit the softening of harvested blueberry fruit during storage at 0 °C and shelf life after cold storage. After being refrigerated for more than 30 days at 0 °C, the EA has a good effect on blueberries storage.

Delayed post-harvest ripening-associated changes in Manilkara zapota L. var. Kalipatti with composite edible coating.

There has been limited research on extending the shelf-life of sapota (Manilkara zapota L. var. Kalipatti) fruit. An edible coating made up of methyl cellulose (MC) and palm oil (PO) was applied to study the extension in shelf-life. Changes in physical and chemical properties of fruit were studied along with peroxidase (POD), polyphenol oxidase (PPO) and pectin methylesterase (PME) activities during post-harvest ripening of sapota. The fruits coated with 15 g L-1 MC and 11.25 g L-1 PO showed significant (P < 0.05) delay in physiological weight loss, decrease in fruit firmness losses as well as slower fruit darkening. The coating on the fruits resulted in better retention of ascorbic acid, delayed the loss of total phenolic content, and delayed the increase in total soluble solids and total reducing sugars as compared to control fruits. The coating either delayed or reduced the enzyme activities of POD, PPO and PME of the fruit. The results suggest that edible coating made up of MC-PO has potential to maintain the quality of sapota fruit. The edible coating extended the shelf-life of sapota fruit by 3 days preserving fruit quality up to 7 days at 24 ± 1 °C and 65 ± 5 %RH. © 2016 Society of Chemical Industry.

The effect of fruit cultivar/origin and storage time on sorbets quality

Abstract Fruit quality is one of the main factors that influence the sorbets’ quality. The aim of this study was to evaluate the effects of two different cultivars of five fruits (mandarin, lemon, melon and mango) or origin (strawberries) on the overall quality of sorbets, right after being produced and after being preserved for 21 days at −18 °C. Total soluble solids (TSS), titratable acidity (TA) and firmness were used to characterize the fruits. Colour, pH, antioxidant capacity (AC) and total phenolic content (TPC), as well as sensory attributes, were evaluated on fruits and respective sorbets. Fruit processing led to a loss of TPC and AC. Nevertheless, no significant changes were observed on sorbets over storage time. In spite of chemical, physical and sensorial differences registered among fruits from different cultivars or origin, the sensory profiles of sorbets from the same pair of studied fruits are very similar. Multivariate analysis clearly shows that the sorbets produced maintain the same sensorial quality regardless of the cultivar or the origin of the fruits.

Distribution of phenolic antioxidants in whole and milled fractions of quinoa and their inhibitory effects on α-amylase and α-glucosidase activities

Whole grain quinoa and its milled fractions were evaluated for their phenolic composition in relation to their antioxidant properties and inhibitory effects on α-amylase and α-glucosidase activities. Compositional analysis by HPLC–DAD showed that the distribution of phenolic compounds in quinoa is not entirely localised in the outer layers of the kernel. Milling of whole grain quinoa resulted in about 30% loss of total phenolic content in milled grain. Ferulic and vanillic acids were the principal phenolic acids and rutin and quercetin were predominant flavonoids detected in whole grain and milled fractions. Quinoa milled fractions exhibited numerous antioxidant activities. Despite having relatively lower phenolic contents, dehulled and milled grain fractions showed significantly (p⩽0.05) higher metal chelating activity than other fractions. Furthermore, extracts of bran and hull fractions displayed strong inhibition towards α-amylase [IC50, 108.68μg/ml (bran) and 148.23μg/ml (hulls)] and α-glucosidase [IC50, 62.1μg/ml (bran) and 68.14μg/ml (hulls)] activities. Thus, whole grain quinoa and its milled fractions may serve as functional food ingredients in gluten-free foods for promoting health.

Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

The quality features of banana puree after high pressure processing (HPP) at 500 MPa for 10 min and thermal pasteurization (TP) at 90 °C for 2m in during 30 days of refrigerated storage were com- pared in this study. Initial counts in banana puree of greater than 3.80 log colony-forming units (CFU)/g of total aerobic bacteria (TAB) and 3.10 log CFU/g of molds and yeasts (M&Y) were reduced by HPP and TP. TAB were approximately 1.0 CFU/g, and M&Y were less than 0.3 log CFU/g in HPP- and TP- processed puree during storage. HPP and TP did not change pH, titratable acidity (TA), total soluble solids (TSS), lightness (L), and yellowness (b), total phenolic content (TPC), and antioxidant capacity (AC), but HPP raised redness (a) and TP reduced a and ascorbic acid (AA). During storage, L, a ,a ndb in HPP- and TP- processed purees did not change but HPP-processed pu- ree increased pH and decreased TA. After storage, the percentage of TPC and AA was 75.85 and 55.09 % in the HPP group and 96.30 and 68.09 % in the TP group, indicating a significant loss of TPC and a greater loss of AA in HPP-processed puree. The loss of AC agreed with the loss of AA and TPC. HPP preserved particle size distribution and viscosity of purees, whereas TP increased the number of smaller particles and viscosity after processing and in storage. Twenty-six volatiles (18 esters) and 22 volatiles (15 esters) were detected in HPP- and TP-processed purees, and the ester fraction was 69.79 and 52.36 %, respectively. HPP was found to be an effective alternative pasteurization method for preserving the quality of fresh banana puree.

Influence of gum arabic coating enriched with calcium chloride on physiological, biochemical and quality responses of mango (Mangifera indica L.) fruit stored under low temperature stress

Effects of gum arabic (GA) 10% and calcium chloride (CA) 3% on the physiological, biochemical and quality responses of mango (Mangifera indica L. cv. Choke Anan) fruit were investigated. Fruit were stored at 6°C and 90% relative humidity for 28 d and then transferred to 25°C for an additional 5 d shelf life. Significant (P≤0.05) differences were observed in fruit treated with CA 3% and GA 10% as compared to the control. The combined treatment of CA 3% and GA 10%, significantly alleviated chilling injury, malondialdehyde (MDA) content and electrolyte leakage than the control fruit. This treatment reduced the increase in hydrogen peroxide (H2O2) content, superoxide anion (O2−) production rate and enhanced DPPH radical scavenging activity. Furthermore, GA 10% alone or in combination with CA 3% effectively inhibited the loss of total phenolic content and ascorbic acid. The result of transmission electron microscopy confirmed that treated fruit maintained cell membrane integrity. These results suggest that application of GA 10% coating combined with CA 3% might be enhanced low temperature tolerance by improving the antioxidant defense system and reducing oxidative damage of mango fruit.

Effects of high-intensity ultrasound on drying kinetics and antioxidant properties of passion fruit peel

The aim of this study was to evaluate the effect of temperature and ultrasound application on drying kinetics and antioxidant potential of passion fruit peel. To this end, drying experiments (1 ms−1) were carried out at 40, 50, 60 and 70 °C without and with ultrasound application (21,7 kHz, 30.8 kW/m3). Two diffusion models based on Fick's second law were used to mathematically describe the drying kinetics considering or not the external moisture transport resistance. The antioxidant capacity and the total phenolic content of dried passion fruit peels were assessed. The increase in temperature and the application of ultrasound significantly reduced the drying time. Modeling showed that the application of ultrasound increased both the effective diffusivity and the mass transfer coefficient, particularly at the mildest temperatures tested, 40 and 50 °C. Under these conditions, ultrasound application also reduced the loss of total phenolic content and maintained the antioxidant activity of dried passion fruit peel.

English

The effects of solar drying methods [Cabinet direct (CDD), cabinet mixed mode (CMD) and tunnel (TD) drying] on total phenolic content (TPC) and antioxidant capacities of commonly consumed fruits and vegetable in Tanzania were investigated. The TPC and FRAP in mangoes (Mangifera indica cv. Dodo, Viringe and Kent), bananas (Musa acuminata, cv. Kisukari, Kimalindi and Mtwike), pineapples (Ananas comosuss cv Smooth cayenne) and tomatoes (Lycopersicum esculentum cv. Tanya, Cal J and Onyx) were evaluated using Folin-Ciocalteu reagent and ferric reducing antioxidant power (FRAP) methods, respectively. There were significant (p&lt;0.05) variations in TPC (mg GAE/100 g DM) and FRAP (&micro;mol/100 g DM) among the fresh fruit and vegetable samples. The highest TPC was in tomato (476.6&plusmn;8.6 - 538.9&plusmn; 1.4) and lowest in banana (139.3&plusmn;2.3 - 189.2&plusmn;2.7). Drying methods had significant (p&lt;0.05) effect on TPC and antioxidant values of the samples. All fresh samples had higher TPC levels but declined significantly in dried samples with the exception of tunnel dried tomatoes. Among the dried samples, the tunnel dried samples had less TPC loss (6-16%) than the cabinet dried samples (17-42%). The cabinet direct and mixed mode samples were not statistically different (p&gt;0.05) from each other. However, tunnel dried samples had less FRAP loss (6-13%) which were statistically different (p&lt;0.05) from the cabinet dried samples (14-56%). Percentage TPC and FRAP recoveries (%) differed significantly (P&lt;0.05) between the varieties within the fruits/vegetable for both drying methods. A strong correlations between TPC and FRAP in both fresh (R2= 0.970) and dried samples (R2=0.8636) suggests that solar drying methods have significant effects on total phenolic contents and antioxidant activities of fruits and vegetables with tunnel drying method giving significantly less effects. &nbsp; Key words: Mango, banana, pineapple, tomato, solar drying, total phenolic content (TPC), antioxidant activity, FRAP.