Exploration of Foods and Foodomics

Table 3

Ascorbic acid, total phenolic, antioxidant activity and HMF values of the samples

Samples	Ascorbic acid (mg/100 mL)	Total phenol content (mg GAE g^–1 extract)	Antioxidant activity (%)	HMF content (mg/L)
K	19.59^cd ± 1.67	44.47^abc ± 14.11	98.91^a ± 0.02	7.23^d ± 0.21
P	19.89^cd ± 1.01	24.99^bc ± 8.67	98.94^a ± 0.00	6.39^d ± 0.38
O	24.12^cd ± 0.51	73.62^a ± 20.93	98.94^a ± 0.00	10.63^d ± 0.02
A	23.77^cd ± 0.42	44.69^abc ± 13.28	98.99^a ± 0.01	23.05^d ± 1.10
DK	7.79^e ± 1.42	19.56^bc ± 0.92	19.99^de ± 13.83	440.62^b ± 55.01
DP	20.09^cd ± 2.05	6.58^c ± 0.48	49.64^c ± 6.22	596.14^a ± 64.21
DO	68.24^a ± 9.78	29.94^bc ± 1.41	26.12^d ± 9.53	355.55^b ± 47.16
DA	17.28^de ± 0.78	34.91^abc ± 3.66	75.71^b ± 0.49	321.04^bc ± 59.10
K-P	38.89^b ± 6.18	24.34^bc ± 1.23	46.07^c ± 5.17	175.05^c ± 32.27
A-O	30.67^bc ± 3.55	50.02^ab ± 0.23	5.25^e ± 5.21	296.22^bc ± 2.66

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Results are presented as mean ± standard deviation (SD), and different letters within columns indicate statistically significant differences (P < 0.05) by Tukey’s multiple range test. K: fresh kiwi; P: fresh pear; O: fresh orange; A: fresh apple; DK: dried kiwi; DP: dried pear; DO: dried orange; DA: dried apple; K-P: kiwi-pear chips; A-O: apple-orange chips