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Effects of sulphurisation on vitamins (A, C and E) and malondialdehyde in apricots
Author(s) -
Kamışlı Fethi,
Karatas Fikret
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01803.x
Subject(s) - malondialdehyde , chemistry , sulfur , food science , biochemistry , antioxidant , organic chemistry
Summary In this study, the 1.0 m H 2 SO 4 solution was used as a sulphur source to sulphurise apricots. Apricot samples were immersed into 1.0 m H 2 SO 4 solution at room temperature for time of 30, 60 , 120, 180 and 240 min. Amounts of vitamins (A, C and E) and malondialdehyde (MDA) were determined as function of sulphurisation time and thus, sulphur content. It was determined that the optimum immersion time for sufficient sulphur content is 120 min. It is concluded that while amounts of vitamins decrease, the level of MDA increases with increasing immersion time and thus, sulphur contents.