Table 5: Total carotenoids, lycopene and phenolic compounds of guava solid residue flour obtained using a knife or hammer mill, drying temperatures of 45, 50, 55, 60, 65 and 70 °C.

Temperature (^oC)	Total carotenoids¹		Lycopene¹		Phenolic compounds¹
	(µg g^-1)
	(1)	(2)	(1)	(2)	(1)	(2)
45	3.7±0.24^d	5.9±0.03^a	2.1±0.23^c	4.4±0.03^a	990±41.3^b	987±8.6ª
50	5.6±0.82^a	4.7±0.04^ab	3.5±0.39^ab	3.5±0.03^b	1,130±2.,3ª	876±42.8^b
55	4.2±0.51^c	1.9±0.36^c	2.6±0.32^bc	1.4±0.27^d	1,010±29.4^b	966±4.21^ab
60	4.3±0.26^b	2.9±0.16^bc	2.5±0.23^bc	2.2±0.12^c	1,005±53.9^b	914±74.7^ab
65	4.0±0.61^d	3.1±0.26^bc	2.9±0.16^b	2.6±0.25^c	969±51,2^b	891±126.5^ab
70	47±0.53^a	4.3±0.38^b	3.9±0.37^a	3.3±0.28^b	965±39.3^b	883±48.6^b

(1) Knife mill; (2) hammer mill

¹Average from triplicate analyses ± standard deviation. Averages followed by the same letter in the same column do not different according to the Tukey test at 5 % of probability.