The study demonstrated that SD‑4 (3193.894 mg GAE/100 g) followed by SD‑8 (2262.763 mg GAE/100 g) and SD‑7 (1473.956 mg GAE/100 g) had the maximum total phenolic contents. SD‑1 possessed the highest antioxidant activity, which later decreased from 83.067% in fresh fruit to 52.130% following drying. Across all fruits, drying resulted in significant reductions in both total phenolic content and phenolic compounds. Generally, gallic acid and (+)-catechin were the major phenolics in all fruits. Rutin trihydrate content of SD‑4 decreased from 764.980 mg/100 g (fresh) to 0.620 mg/100 g when the fruit was dried. P, K, Ca, Mg and S were the macro elements of all fruits. Across all fruits, drying resulted in significant reductions in both total phenolic content and phenolic compounds. It was observed that dried fruits had the highest mineral contents compared to fresh fruits.

研究表明，SD‑4（3193.894 mg GAE / 100 g），其次是SD‑8（2262.763 mg GAE / 100 g）和SD‑7（1473.956 mg GAE / 100 g）具有最大的总酚含量。SD-1具有最高的抗氧化活性，后来从新鲜水果中的83.067％下降到干燥后的52.130％。在所有水果中，干燥导致总酚含量和酚类化合物的含量大大降低。通常，没食子酸和（+）-儿茶素是所有水果中的主要酚类。水果干燥后，SD‑4中三水合芦丁的含量从764.980 mg / 100 g（新鲜）降至0.620 mg / 100 g。磷，钾，钙，镁和硫是所有水果的宏观元素。在所有水果中，干燥导致总酚含量和酚类化合物的含量大大降低。