Changes in polyphenol profile of dried apricots containing SO2 at various concentrations during storage

Altindag M., Turkyilmaz M., ÖZKAN M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.98, sa.7, ss.2530-2539, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Sayı: 7
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1002/jsfa.8740
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2530-2539
  • Anahtar Kelimeler: dried apricots, SO2, PPO, PAL, polyphenols, storage, PHENYLALANINE AMMONIA-LYASE, PRUNUS-ARMENIACA L., PHENOLIC-COMPOUNDS, SULFUR-DIOXIDE, QUALITY, OXIDASE, WINE
  • Ankara Üniversitesi Adresli: Evet

Özet

BACKGROUNDChanges in polyphenols have important effects on the quality (especially color) and health benefits of dried apricots. SO2 concentration, storage and the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were factors which had significant effects on polyphenols. Polyphenol profile and activities of PPO and PAL in sulfured dried apricots (SDAs, 0, 451, 832, 2112 and 3241mg SO2 kg(-1)) were monitored during storage at 4, 20 and 30 degrees C for 379days for the first time.