Subgroup analysis: impact of solution concentrations on the quality of dried fruits
Output variable | Subgroup | SMD | 95% CI | SE | ||
---|---|---|---|---|---|---|
Lower | Upper | |||||
ΔE | 1S | —1.248 | —2.427 | —0.069 | 0.602 | 0.038 |
1.8S-0.1St | —4.710 | —6.600 | —2.820 | 0.964 | <0.001 | |
2St | —1.277 | —3.980 | 1.427 | 1.379 | 0.355 | |
10S | —1.157 | —2.768 | 0.454 | 0.822 | 0.159 | |
30S | —1.589 | —2.531 | —0.647 | 0.481 | <0.001 | |
30SA | —2.008 | —3.821 | —0.194 | 0.925 | 0.030 | |
40S | —20.543 | —24.068 | —17.019 | 1.798 | <0.001 | |
45S | —1.281 | —2.318 | —0.243 | 0.529 | 0.016 | |
50S | 0.243 | —0.557 | 1.042 | 0.408 | 0.552 | |
60S | —2.751 | —5.732 | 0.230 | 1.521 | 0.070 | |
61.26S | —10.268 | —17.435 | —3.102 | 3.656 | 0.005 | |
65S | —1.938 | —2.555 | —1.320 | 0.315 | <0.001 | |
65.1FJ | 10.764 | 7.517 | 14.012 | 1.657 | <0.001 | |
70S-65.1FJ | 6.381 | —2.400 | 15.163 | 4.481 | 0.154 | |
70S | —3.899 | —5.216 | —2.582 | 0.672 | <0.001 | |
70.3FJ | —21.879 | —38.295 | —5.463 | 8.376 | 0.009 | |
Vitamin B1 (mg/100 g) | 1S | —16.069 | —29.689 | —2.449 | 6.949 | 0.021 |
2St | —9.568 | —14.008 | —5.127 | 2.266 | <0.001 | |
10S | —6.635 | —8.986 | —4.283 | 1.200 | <0.001 | |
Vitamin B3 (mg/100 g) | 1S | —13.878 | —25.559 | —2.197 | 5.960 | 0.020 |
2St | —0.992 | —2.758 | 0.774 | 0.901 | 0.271 | |
10S | —1.991 | —3.407 | —0.574 | 0.723 | 0.006 | |
Vitamin C (mg/100 g) | 1S | —80.075 | —111.661 | —48.490 | 16.115 | <0.001 |
2St | —12.833 | —20.305 | —5.361 | 3.812 | <0.001 | |
10S | 0.817 | —1.920 | 3.555 | 1.397 | 0.558 | |
40S | —3.442 | —7.589 | 0.704 | 2.116 | 0.104 | |
TA (%) | 1S | —9.843 | —16.648 | —3.038 | 3.472 | 0.005 |
2St | —8.112 | —10.930 | —5.294 | 1.438 | <0.001 | |
10S | —10.382 | —12.903 | —7.860 | 1.286 | <0.001 | |
65S | 1.281 | —3.406 | 5.969 | 2.392 | 0.592 | |
TFC (mg QE/100 g) | 1S | —5.347 | —7.344 | —3.351 | 1.019 | <0.001 |
2St | —2.569 | —4.473 | —0.665 | 0.971 | 0.008 | |
10S | —0.721 | —1.813 | 0.371 | 0.557 | 0.195 | |
β-Carotene (mg/100 g) | 1S | 1.988 | —0.451 | 4.426 | 1.244 | 0.110 |
2St | 9.257 | 4.578 | 13.937 | 2.388 | <0.001 | |
10S | 15.694 | 10.262 | 21.126 | 2.772 | <0.001 | |
DPPH (% RSA) | 2St | 1.481 | 0.732 | 2.230 | 0.382 | <0.001 |
10S | 0.587 | —0.142 | 1.316 | 0.372 | 0.114 | |
TPC (mg GAE/100 g) | 1S | —7.116 | —19.522 | 5.289 | 6.330 | 0.261 |
2St | 0.855 | —0.694 | 2.403 | 0.790 | 0.280 | |
10S | 2.257 | 1.245 | 3.269 | 0.517 | <0.001 | |
40S | —1.320 | —2.329 | —0.310 | 0.515 | 0.010 | |
45S | —3.656 | —4.739 | —2.574 | 0.552 | <0.001 | |
60S | 1.047 | —8.266 | 10.359 | 4.751 | 0.826 | |
61.26S | 0.048 | —0.877 | 0.972 | 0.472 | 0.920 |
ΔE, total color difference; TA, titratable acidity; TFC, total flavonoid content; QE, quercetin equivalent; DPPH, 2,2-diphenyl-1-picrylhydrazyl; RSA, radical scavenging activity; TPC, total phenolic content; GAE, gallic acid equivalent; S, sugar; St, salt; SA, sugar alcohol; FJ, fruit juice; SMD, standardized mean difference; 95% CI, 95% confidence interval; SE, standard error.