Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots

This 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.