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.