Subgroup analysis: impact of drying temperatures on the quality of dried fruits
Output variable | Subgroup | SMD | 95% CI | SE | ||
---|---|---|---|---|---|---|
Lower | Upper | |||||
ΔE | 45 | —3.941 | —8.700 | 0.818 | 2.428 | 0.105 |
50 | —1.295 | —3.048 | 0.459 | 0.895 | 0.148 | |
55 | —30.757 | —36.312 | —25.202 | 2.834 | <0.001 | |
60 | —1.008 | —2.001 | —0.016 | 0.507 | 0.047 | |
70 | —1.371 | —2.367 | —0.375 | 0.508 | 0.007 | |
-40 | 2.642 | —2.816 | 8.100 | 2.785 | 0.343 | |
90-95-70 | —7.670 | —9.348 | —5.991 | 0.856 | <0.001 | |
50-95-75 | —1.938 | —2.555 | —1.320 | 0.315 | <0.001 | |
Vitamin B1 (mg/100 g) | 45 | —5.895 | —9.157 | —2.633 | 1.664 | <0.001 |
50 | —7.317 | —10.949 | —3.686 | 1.853 | <0.001 | |
55 | —7.256 | —10.927 | —3.586 | 1.873 | <0.001 | |
60 | —17.070 | —23.863 | —10.278 | 3.466 | <0.001 | |
Vitamin B3 (mg/100 g) | 45 | —0.018 | —1.488 | 1.453 | 0.750 | 0.981 |
50 | —2.661 | —4.738 | —0.584 | 1.060 | 0.012 | |
55 | —1.776 | —3.770 | 0.217 | 1.017 | 0.081 | |
60 | —11.797 | —16.785 | 6.810 | 2.545 | <0.001 | |
Vitamin C (mg/100 g) | 45 | —1.274 | —4.941 | 2.392 | 1.871 | 0.496 |
50 | —2.123 | —6.535 | 2.289 | 2.251 | 0.346 | |
55 | —0.300 | —6.076 | 5.476 | 2.947 | 0.919 | |
60 | —1.354 | —6.564 | 3.857 | 2.658 | 0.611 | |
70 | —2.518 | —5.461 | 0.424 | 1.501 | 0.093 | |
TA (%) | 50 | —11.303 | —14.306 | —8.301 | 1.532 | <0.001 |
55 | —10.088 | —13.084 | —7.091 | 1.529 | <0.001 | |
60 | —6.718 | —8.875 | —4.560 | 1.101 | <0.001 | |
50-95-75 | 1.281 | —3.406 | 5.969 | 2.392 | 0.592 | |
TFC (mg QE/100 g) | 45 | —0.782 | —2.764 | 1.199 | 1.011 | 0.439 |
50 | —2.482 | —3.748 | —1.216 | 0.646 | <0.001 | |
55 | —0.286 | —2.375 | 1.804 | 1.066 | 0.789 | |
60 | —3.388 | —4.655 | —2.121 | 0.646 | <0.001 | |
β-Carotene (mg/100 g) | 45 | 6.946 | 3.790 | 10.102 | 1.610 | <0.001 |
50 | 14.550 | 5.852 | 23.247 | 4.437 | 0.001 | |
55 | 9.577 | 4.033 | 15.121 | 2.829 | <0.001 | |
60 | 15.229 | 4.839 | 25.618 | 5.301 | 0.004 | |
DPPH (% RSA) | 45 | 0.544 | —0.141 | 1.229 | 0.349 | 0.120 |
50 | 0.881 | 0.172 | 1.590 | 0.362 | 0.015 | |
55 | 1.414 | —0.201 | 3.029 | 0.824 | 0.086 | |
60 | 7.269 | 1.173 | 13.364 | 3.110 | 0.019 | |
TPC (mg GAE/100 g) | 45 | 1.384 | 0.654 | 2.115 | 0.373 | <0.001 |
50 | 1.136 | —0.964 | 3.236 | 1.071 | 0.289 | |
55 | 0.623 | —1.116 | 2.361 | 0.887 | 0.483 | |
60 | 2.736 | 0.289 | 5.184 | 1.249 | 0.028 | |
70 | —2.536 | —4.182 | —0.890 | 0.840 | 0.003 | |
90-95-70 | —1.126 | —2.048 | —0.204 | 0.471 | 0.017 |
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; SMD, standardized mean difference; 95% CI, 95% confidence interval; SE, standard error.