Antioxidant capacity and total phenolic content of air-dried cape gooseberry (physalis peruviana l.) at different ripeness stages

Because the use of drying at high temperatures might negatively affect the functional properties of fruits, the effect of air-drying at 60°C on the total phenolic content (TPC) and antioxidant capacity (AOC) of cape gooseberry fruit was evaluated at three ripeness stages. The AOC was evaluated with...