optimization of the factors affecting dried apricots antioxidants content by experimental design

This study aimed to optimize a drying process for apricot fruits to maximize their antioxidant quality concerning phenolic compounds, flavonoids, vitamin c, and β-carotene. in this regard, a full factorial design (23) was developed to determine the factors and their interactions that have a statistically significant influence on dried apricots antioxidant load. the targeted variables were soaking time (min), the concentration of sodium metabisulfite (g/l), and drying temperature (°c). the results showed that high concentrations of sodium metabisulfite, soaking time, and drying temperature had a negative effect on reducing spoilage of the final product. the optimal production factors were 80 g/l sodium metabisulfite, a soaking time of 45 min, and a drying temperature of 72 °c. furthermore, the latter factor was found to have a significant impact on final product quality. the results also showed that vitamin c was the most fragile antioxidant in the range of experimental domain temperature, while the other contents (flavonoids and beta-carotenes) are more stable under adopted experimental conditions. it should be also noted that a strong correlation between phenolic compounds and flavonoids was observed.