Effect of different drying methods and storage conditions on physical, nutritional, bioactive compounds and antioxidant properties of doum (Hyphaene thebaica) fruits

Abstract

correlations are found between antioxidant compounds and antioxidant activities. Thus, drying methods and storage conditions can preserve pulp of doum fruit with high physicochemical, bioactive compounds and antioxidant capacities for human well-being up to three months, however shade-drying followed by oven-drying are highly promising process that must be considered as suitable drying methods for doum fruits.

Topics & Concepts