Loss of sulfur dioxide and changes in some chemical properties of Malatya apricots (Prunus armeniaca L.) during sulfuring and drying

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dc.authorid0000-0002-2387-9009
dc.contributor.authorTürkyılmaz, Meltem
dc.contributor.authorÖzkan, Mehmet
dc.contributor.authorGüzel, Nihal
dc.date.accessioned2019-05-10T09:39:06Z
dc.date.available2019-05-10T09:39:06Z
dc.date.issued2014
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractBACKGROUND: 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 ?-carotene (6-21%), and AOAs (2-21%) of the samples. Sun-drying resulted in 71-83% decreases in sulfur dioxide (SO2) contents of sulfured-dried apricots (SDAs) in comparison with apricots immediately after sulfuring. As the TPCs increased, the SO2 absorption by the samples also increased. In contrast, the OA contents had no effect on SO2 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 SO2 and the formation of a brown colour in the samples. © 2014 Society of Chemical Industry.
dc.identifier.citationTürkyılmaz, M., Özkan, M., & Güzel, N. (2014). Loss of sulfur dioxide and changes in some chemical properties of Malatya apricots (Prunus armeniaca L.) during sulfuring and drying. Journal of the Science of Food and Agriculture, 94(12), 2488-2496.
dc.identifier.doi10.1002/jsfa.6584
dc.identifier.endpage2496en_US
dc.identifier.issn0022-5142
dc.identifier.issue12en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage2488en_US
dc.identifier.urihttps://doi.org/10.1002/jsfa.6584
dc.identifier.urihttps://hdl.handle.net/11491/607
dc.identifier.volume94en_US
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherJohn Wiley and Sons Ltd
dc.relation.ispartofJournal of the Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectApricot Cultivaren_US
dc.subjectSO2en_US
dc.subjectDryingen_US
dc.subjectBrowningen_US
dc.subjectOrganic Aciden_US
dc.subjectPolyphenolsen_US
dc.titleLoss of sulfur dioxide and changes in some chemical properties of Malatya apricots (Prunus armeniaca L.) during sulfuring and drying
dc.typeArticle

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