Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

Coşkun, Ali Levent; Türkyılmaz, Meltem; Aksu, Özge Turfan; Koç, Betül Erkan; Yemiş, Oktay; Özkan, Mehmet

doi:10.1016/j.foodchem.2013.06.033

Cited by 34 publications

(32 citation statements)

References 20 publications

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“…According to the results of Campbell et al (2013) and Melgarejo et al (2014), while L* and a* values were found to be higher, b* values were found to be similar to those in this study. Additionally, all color values determined by Coşkun et al (2013) in the Hacıhaliloğlu variety apricots were lower than ours. Similar h• values in the research of Coşkun et al (2013) might show a similarity in carotenoid contents of both apricot varieties.…”

Section: Resultscontrasting

confidence: 84%

“…Additionally, all color values determined by Coşkun et al (2013) in the Hacıhaliloğlu variety apricots were lower than ours. Similar h• values in the research of Coşkun et al (2013) might show a similarity in carotenoid contents of both apricot varieties. Good correlations have been found between the Hunter b* value and β-carotene concentration in sweet potatoes (Ameny & Wilson, 1997); the Hunter a* value and carotenoid concentration in paprika (Ramakrishnan & Francis, 1973); the Hunter a* and h° values and carotenoid concentration in orange juice (Gullett et al, 1972).…”

Section: Resultscontrasting

confidence: 84%

“…Regardless, β-carotene is prone to degradation, and more precisely, to isomerization, especially at high temperatures and oxidation (Karabulut et al, 2007;Penicaud et al, 2011). Coşkun et al (2013) determined the β-carotene contents of sulfured apricots to be between 26.4-30.8 mg/100 g for the Kabaaşı cultivar and 30.0-33.3 mg/100 g for the Hacıhaliloğlu cultivar and investigated the effect of storage temperatures on this component. Results that are less pronounced than ours could be due to variety, treatment differences and other factors.…”

Section: Resultsmentioning

confidence: 99%

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Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

et al. 2016

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Apricot is one of the fruits dried by using different methods, such as sun, convective or microwave drying. The effects of drying methods on the components of this fruit differ depending upon the temperature or time parameters. In this research, the impacts of convective, microwave and microwave-convective drying techniques on color, β-carotene, minerals and antioxidant activity of apricots were investigated. The color values (L*, b*, ΔE ab, h° and C* ab ) of dried fruit were decreased, while the a* values increased. Compared with a fresh sample, the dried apricots showed a 1.4-3.9-fold proportional increase in β-carotene based on the increment of dry matter. The samples dried at high temperature and microwave levels, at 75 °C+90 watt and 75 °C+160 watt, showed lower antioxidant activity. Df the different drying treatments, the microwave-convective method (50 °C+160 watt) obtained a higher β-carotene content while maintaining antioxidant activity with a short drying time.Keywords: apricot; drying; color; β-carotene; antioxidant activity.Practical Application: This paper presents different drying methods of apricots in addition to optimization of the power level and temperature conditions. These methods make it possible to select the best way to provide high quality and nutritional dried apricots.

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Section: Resultscontrasting

confidence: 84%

Section: Resultscontrasting

confidence: 84%

Section: Resultsmentioning

confidence: 99%

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Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

et al. 2016

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“…As SO 2 concentration increased, browning values decreased (r = −0.942). Similar results were reported in our previous studies …”

Section: Resultssupporting

confidence: 93%

Effect of SO₂ on sugars, indicators of Maillard reaction, and browning in dried apricots during storage

2018

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“…The moisture composition of all control and BM-exposed apricot samples, sulphited-dried, ripe apricot, sun-dried, was determined by method (Number 934.06) outlined by the AOAC [32] (Table 4).…”

Section: Moisture Analysismentioning

confidence: 99%

Fractionation and Speciation of Cu in Different Processing Apricots

Erdoğan¹,

Erdemoğlu²,

Güçer³

2017

J Nutr Food Sci

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An analytical procedure was proposed to study the operational fraction of Cu in ripe-fresh, sun-dried and sulphited-dried apricots harvested from either treated Bordeaux mixture or unexposed trees. Based on the methods that consists pressurized liquid extraction procedure and solid phase extraction to separate diverse Cu fractions on different sorbents such as Dowex 50Wx8-40 and Amberlite XAD-7, and then flame atomic absorption spectrometry (FAAS) and ion selective electrode were used for off-line determination of Cu concentrations in the effluents obtained.Total copper concentrations in different processing the apricot samples exposed to Bordeaux mixture were 4.58, 4.48 and 4.25 µg/g in ripe fresh, sun-dried, sulphuring-sun drying, respectively. However, Cu concentrations in the organic apricot samples were determined 2.92; 2.97 and 2.25 µg/g. While circa 40-59% of total copper are extractable with water solvent including about 67-68% cationic copper, 25-33% organically bound copper and 26-44% labile in Kabaaşı apricot samples. Besides, while about 27-48% of total copper are extractable with methanol: water solvents containing about 40-23% cationic copper, 60-78% organically bound copper and 56-71% of copper was absorbed in the stomach.It was applied to analytical procedures for Cu speciation in the apricot samples were verified and validated.

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Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

Cited by 34 publications

References 20 publications

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Effect of SO₂ on sugars, indicators of Maillard reaction, and browning in dried apricots during storage

Fractionation and Speciation of Cu in Different Processing Apricots

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Effects of various sulphuring methods and storage temperatures on the physical and chemical quality of dried apricots

Cited by 34 publications

References 20 publications

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Impact of different drying parameters on color, β-carotene, antioxidant activity and minerals of apricot (Prunus armeniacaL.)

Effect of SO2 on sugars, indicators of Maillard reaction, and browning in dried apricots during storage

Fractionation and Speciation of Cu in Different Processing Apricots

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Effect of SO₂ on sugars, indicators of Maillard reaction, and browning in dried apricots during storage