Journal of Food Processing & Technology

Changes in β-carotenecontent, pH and titratableacidity during sulphuring at different concentrations and drying of apricots (Prunus armeniaca L.)

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Aysenur Salur, Meltem Turkyılmaz and Mehmet Ozkan

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

This study was conducted to determine the changes in pH, titratable acidity and β-carotene content during sulfuring at different
concentrations (451, 832, 1594, 2112 and 3241 mg SO2/kg) and sun-drying. The apricots were sulfured by SO2 gas from liquified
SO2 tank in the same sulfur house and the sulfured apricots were then sun-dried. Fresh apricots and dried apricots containing no SO2
were evaluated as control groups. As the levels of SO2 in the samples increased, the titratable acidity values (r =0.967) increased but
the pH values (r =0.927) decreased. The increase in titratable acidity values resulted from the formation of sulfurous acid (H2SO3) in
the samples after sulfuring. Hydrogen ions supplied by dissociation of H2SO3 also caused to decrease in pH values of samples.Changes
in β-carotene contents were determined by HPLC. β-carotene content of control group was 527 mg 100 g dry matter. While sulfuring
led to increase (24%) in β-carotene contents, drying led to significant reduction (83%) in β-carotene contents. The reduction in
β-carotene contents after drying can be attributed to the tendency of porous products to oxidation reactions after drying. Strong
correlations were determined between SO2 concentrations and β-carotene contents of sulfured apricots (r =0.978) and sulfured driedapricots
(r =0.895). SO2 effectively protected β-carotene due to their high antioxidant capacity. The results of the study showed that
apricots after sulfuring should contain minimum 1594 mg SO2/kg to protect the initial β-carotene content during drying.

Biography :

Aysenur Salur was graduated from Department of Food Engineering at Ankara University and started her master degree in 2013. Currently, she is doing the laboratorial
analysis of her thesis.