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- W2899382372 abstract "(1) Background: Drying is an important process in the research of bioactive compounds. The aim of this study was to identify an optimal condition to dry carrot peel. (2) Methods: In this study, various drying conditions including hot-air (50 °C and 100 °C), vacuum (50 °C and 100 °C), microwave (600 W and 1200 W) and freeze dying (−45 °C) were applied, and the phytochemical yield and antioxidant activity of carrot peel were then assessed. (3) Results: The results showed that the highest amount of phytochemical compounds was achieved by microwave drying at 1200 W, followed by microwave drying at 600 W and freeze drying at −45 °C. In contrast, hot-air drying resulted in the lowest level of phytochemical compounds. Regarding the antioxidant activity of carrot peel, microwave drying at 1200 W was an optimal condition as it possessed the best antioxidant activity whereas hot-air, vacuum and freeze drying were not effective methods for retaining antioxidant activity. (4) Conclusions: Based on the results obtained from this study, microwave drying at 1200 W is recommended to dry carrot peel for potential application in the nutraceutical, beverage and/or functional food industries." @default.
- W2899382372 created "2018-11-09" @default.
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- W2899382372 date "2018-11-01" @default.
- W2899382372 modified "2023-09-25" @default.
- W2899382372 title "Influence of Various Drying Conditions on Phytochemical Compounds and Antioxidant Activity of Carrot Peel" @default.
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- W2899382372 doi "https://doi.org/10.3390/beverages4040080" @default.
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