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Table 2 Pomegranate peel colour attributes after drying

From: Effect of drying on the bioactive compounds, antioxidant, antibacterial and antityrosinase activities of pomegranate peel

Drying method Colour attributes
L* a* C* h° ΔE
Fresh peel 51.01 ± 1.67b 28.85 ± 1.70a 35.14 ± 1.60a 34.61 ± 2.05b
Freeze dried 61.46 ± 1.59a 23.33 ± 1.28b 29.99 ± 0.86b 38.85 ± 2.18ab 17.77 ± 1.07b
40 °C 41.51 ± 1.09c 24.33 ± 1.01b 33.13 ± 0.77a 42.32 ± 1.70a 18.72 ± 1.14ab
50 °C 39.29 ± 1.37c 25.24 ± 0.88b 33.25 ± 0.78a 39.82 ± 1.76ab 23.10 ± 2.42a
60 °C 42.04 ± 0.92c 25.24 ± 1.16b 35.08 ± 0.66a 43.78 ± 1.90a 16.82 ± 2.00b
  1. Means in the same column with different letter(s) (a-b) differ significantly (P < 0.05) according to Duncan’s multiple range tests. L* = lightness/darkness; a* = redness/greenness; C* = chroma; h° = hue angle; ΔE = total colour difference