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.