Table 1 Effect of heating, steaming and UV treatment on total phenolic compound and in immature fruit of pomegranate.
Treatmentz | Total phenolic compound (mg/g D.W.) |
100℃/ Oven | Steaming | UV |
SD | 62.3±2.1 by | 62.3±2.1 b | 62.3±2.1 a |
HD | 64.0±0.2 ab | 64.0±0.2 b | 64.0±0.2 a |
5 min | 69.0±0.5 a | 69.4±0.9 a | 62.7±0.4 a |
10 min | 66.5±1.1 a | 65.1±1.0 a | 59.1±1.0 b |
15 min | 67.0±0.6 a | 64.4±0.8 b | 62.7±0.6 a |
20 min | 59.8±1.1 h | 65.3±1.0 b | 62.1±1.0 a |
60 min | 68.9±1.0 a | 63.3±0.8 b | 59.2±0.4 b |
zSD : dried in the shade, HD : hot air drying.
yMean separation within columns by Duncan’s multiple range test at 5% level.
Values are mean ± standard deviation, n = 3.