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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