If I dry an apple (12h at 60°C) does it still contain the same amount of vitamins?

Answer

Dear Ms
There are various types of vitamins, but when we talk about apples, vitamin C seems to me to be the most relevant. Vitamin C is a very sensitive vitamin. It oxidizes quickly and this process also accelerates at elevated temperature. By drying apple slices at 60°C, my suspicion is that a drastic breakdown of vitamin C occurs. If afterwards the apples are then returned to water and part of the water is not absorbed, I also do not rule out that part of the remaining vitamin C is dissolved in the water and thus also lost, given the excess water. gets eaten I think.
Drying at a lower temperature in a very dry environment is recommended, but losses will also occur here, because the apple has enzymes (biocatalysts) that break down vitamin C.
Hoping this answers your question,
Regards
Bruno De Meulenaer