Effect of boiling and drying process on chemical composition and antioxidant activity of Chaenomeles speciosa

Abstract

Chemical composition and antioxidant activity of fresh and boiled Chaenomeles speciosa (CS) slices dried by different drying methods were determined. Data were analyzed by principle component analysis and cluster analysis. All dried boiled CS from dried fresh CS slices form main cluster. The results also demonstrated that both drying methods, freeze drying and hot air drying at 60 °C had good potential in the industrial drying of fresh and boiled CS. Fresh CS dried by hot air drying at 60 °C was more suitable for the industrial production.