2026-10-29T20:44:40Zhttps://munzur-rdlopen.rawdatalibrary.net/oai/request

oai:munzur-rdlopen.rawdatalibrary.net:munzur/12452026-10-28T15:28:35Zopenairedrivercom_munzur_1col_munzur_2

Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricotsAktağ, Işıl GürsulCömert, Ezgi DoğanGökmen, Vural5-hydroxymethylfurfuralDried apricotDryingPackagingStorageSulfuringα-dicarbonyl compoundsThis study investigated the impact of sulfuring, various drying methods, and storage with different packaging on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots. Changes in the concentrations of α-dicarbonyl compounds, 5-hydroxymethylfurfural, sugars, and color were monitored in the samples (sulfured/non-sulfured, oven-/sun-dried, polyethylene/vacuum/modified atmosphere packaging) during storage at room temperature for 12 months. Among α-dicarbonyl compounds, 3-deoxyglucosone was the most prevalent, reaching 1356.8 ± 70.6 mg/kg dry matter in sulfured oven-dried apricots after drying. Methylglyoxal reached its peak at 723.2 ± 9.9 mg/kg dry matter in sulfured sun-dried apricots after storage. 5-Hydroxymethylfurfural remained at significantly lower levels than the dominant α-dicarbonyl compounds. Both α-dicarbonyl compounds and 5-hydroxymethylfurfural increased significantly during storage, irrespective of packaging, while sulfuring influenced the type of α-dicarbonyl compounds formed. These findings underscore the significance of processing and storage in influencing α-dicarbonyl compounds accumulation, providing valuable insights into maintaining the safety and quality of dried apricots.Academic Press Inc.2026Articlehttps://rdlopen.rawdatalibrary.net/r/munzur/1245https://doi.org/10.1016/j.jfca.2026.1089040889-1575enJournal of Food Composition and Analysisinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://munzur-rdlopen.rawdatalibrary.net/tr/items/munzur/1245