The effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruit

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dc.authoridUğur, Yılmaz/0000-0002-9040-4249
dc.authoridErdogan, Selim/0000-0002-9169-9771
dc.authorwosidUğur, Yılmaz/ABI-4076-2020
dc.authorwosidUğur, Yılmaz/AAA-4699-2022
dc.contributor.authorUgur, Yilmaz
dc.contributor.authorErdogan, Selim
dc.date.accessioned2024-08-04T20:50:14Z
dc.date.available2024-08-04T20:50:14Z
dc.date.issued2021
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe effect of hydrogen peroxide (H2O2) on the removal of sulfur dioxide (SO2) from sulfurized dried apricots was studied. Apricot fruits were sulfurized in a way that contains low, medium, and high doses of sulfur. Dried apricots were immersed in 0.5%, 1%, and 2% H2O2 solutions at 20 degrees C, 30 degrees C, and 40 degrees C for 5 min. After removal of SO2 by H2O2, the analyses of moisture, SO2 content, total phenolic content (TPC), individual phenolics, and antioxidant capacity were carried out in dried apricots. As part of the validation study for phenolic compounds, the limit of detection (LOD), the limit of quantification (LOQ), and recovery rate were also determined. H2O2 treatment was effective in desulfurizing, by decreasing up 61% rate the SO2 content in dried apricots. However, H2O2 treatment caused a considerable decrease in the fruit's TPC and antioxidant capacity. Gallic acid, chlorogenic acid, p-coumaric acid, rutin, and myricetin were found to be predominant phenolic compounds in thae dried apricot samples. The amounts of these phenolic compounds (especially in the low dose sulfur-containing samples) with the increase of temperature and H2O2 concentration decreased statistically significant levels (p < 0.05). Therefore, the development and use of methods to preserve the nutritional content of the fruit are important.en_US
dc.description.sponsorshipInonu University, Turkey [2012/175]en_US
dc.description.sponsorshipThis work supported by the Inonu University as Research Project (Project No: 2012/175), Turkey.en_US
dc.identifier.doi10.1007/s11694-021-00942-6
dc.identifier.endpage3719en_US
dc.identifier.issn2193-4126
dc.identifier.issn2193-4134
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85105942098en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3708en_US
dc.identifier.urihttps://doi.org/10.1007/s11694-021-00942-6
dc.identifier.urihttps://hdl.handle.net/11616/99927
dc.identifier.volume15en_US
dc.identifier.wosWOS:000650652900003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofJournal of Food Measurement and Characterizationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectApricoten_US
dc.subjectDesulfurizationen_US
dc.subjectHydrogen peroxideen_US
dc.subjectAntioxidant capacityen_US
dc.subjectPhenolic compoundsen_US
dc.titleThe effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruiten_US
dc.typeArticleen_US

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