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Loss of sulfur dioxide and changes in some chemical properties of Malatya apricots ( Prunus armeniaca L.) during sulfuring and drying
Author(s) -
Türkyılmaz Meltem,
Özkan Mehmet,
Güzel Nihal
Publication year - 2014
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6584
Subject(s) - prunus armeniaca , browning , chemistry , polyphenol , cultivar , sulfur dioxide , chlorogenic acid , food science , prunus , antioxidant , horticulture , carotenoid , prunus cerasus , botany , sour cherry , biochemistry , biology , organic chemistry
BACKGROUND This study was conducted to determine the differences in some analytical properties of four apricot cultivars and to determine the changes in these analytical properties during sulfuring and sun‐drying. RESULTS There were significant differences in the contents of polyphenols, carotenoids and organic acids ( OA ) as well as antioxidant activities ( AOAs ) of the cultivars ( P < 0.05). After sulfuring and drying, considerable reductions were detected in the contents of total polyphenols ( TPCs , 11–26%), OAs (4–32%) and β ‐carotene (6–21%), and AOAs (2–21%) of the samples. Sun‐drying resulted in 71–83% decreases in sulfur dioxide ( SO 2 ) contents of sulfured–dried apricots ( SDAs ) in comparison with apricots immediately after sulfuring. As the TPCs increased, the SO 2 absorption by the samples also increased. In contrast, the OA contents had no effect on SO 2 absorption, but an increase in OA content resulted in an increase in the browning values of the SDAs . As expected, increases in contents of ferulic acid ( r = 0.932), chlorogenic acid ( r = 0.850), epicatechin ( r = 0.804) and quercetin ( r = 0.750) led to an increase in browning values of the SDAs . CONCLUSION There were significant effects of cultivar and processing on the physico‐chemical properties investigated in the study, and with the absorption of SO 2 and the formation of a brown colour in the samples. © 2014 Society of Chemical Industry