Effects of sulfur dioxide concentration on organic acids and beta-carotene in dried apricots during storage

Salur-Can A., Turkyilmaz M., ÖZKAN M.

FOOD CHEMISTRY, cilt.221, ss.412-421, 2017 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 221
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1016/j.foodchem.2016.10.081
  • Dergi Adı: FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.412-421
  • Anahtar Kelimeler: Succinic acid, Malic acid, Citric acid, Oxalic acid, OXALIC-ACID, L., PH, DEHYDROGENASE, METABOLISM, STABILITY, ENZYMES, FRUITS, JUICE
  • Ankara Üniversitesi Adresli: Evet

Özet

The effects of various sulfur dioxide (SO2) concentrations (0, 451, 832, 1594, 2112 and 3241 mg/kg) on the profiles and contents of organic acids (OAs) and beta-carotene in sulfured dried apricots (SDAs) were investigated during storage at 4, 20 and 30 degrees C for 379 days. In all samples, four OAs [malic acid (MA), citric acid (CA), succinic acid (SA) and oxalic acid (OXA)] were identified. SA (13.9-31.8 g/kg dw) was the major OA in SDAs containing SO2 at lower than 1594 mg SO2/kg, while MA (11.7-11.7 g/kg dw) was the major OA in SDAs containing SO2 at higher than 1594 mg SO2/kg. As SO2 concentration increased, CA and OXA contents increased whereas MA contents decreased. Moreover, the highest stabilities of beta-carotene, MA and SO2 were determined in SDAs containing 1594 mg SO2/kg at 4 degrees C. Therefore, we suggest using 1594 mg SO2/kg and storing SDAs at 4 degrees C to protect OAs and b-carotene. (C) 2016 Elsevier Ltd. All rights reserved.