Physical, Microbial, and Chemical Quality of Hot-Air-Dried Persimmon (Diospyros kaki) Chips during Storage

Table 4

Chemical analysis variables.

Chemical analysis type	Variable	Preparation
		2–5	6–10
Phenolics, antioxidant activity, tannins	AOX (mg TEAC/g DW)	25.49 ± 1.07	6.91 ± 0.34
	TSP (mg GAE/g DW)	14.74 ± 0.26	4.76 ± 0.11
	% tannins	66.80 ± 2.67	13.79 ± 1.42
	Condensed tannins (mg CE/g DW)	15.27 ± 0.65	1.98 ± 0.20
Organic acids	Ascorbic acid (μg/g DW)	458.0 ± 30.1	393.8 ± 49.0
	Malic acid (μg/g DW)	8189 ± 77	8007 ± 121
	Citric acid (μg/g DW)	7165 ± 143	7065 ± 225
	Fumaric acid (μg/g DW)	168.7 ± 2.5	116.4 ± 4.4
Sugars	Fructose (g/kg DW)	140.0 ± 1.9	141.1 ± 5.0
	Glucose (g/kg DW)	149.7 ± 2.0	147.8 ± 4.2
	Sucrose (g/kg DW)	368.8 ± 4.6	343.9 ± 12.6
Carotenoids	Carotenoids (μg β-CE/g DW)	415.6 ± 15.3	369.7 ± 12.0

Listed values are mean (for all tested time points) ± 1 standard error from the mean. Significant difference between preparations at ; significant difference between preparations at ; significant difference between preparations at . AOX = antioxidant activity; TEAC = Trolox equivalent antioxidant capacity; DW = dry weight; TSP = total soluble phenolics; GAE = gallic acid equivalents; CE = catechin equivalents; β-CE = β-carotene equivalents.