The effect of hydrogen peroxide used in desulfurization of dried apricot on the antioxidant capacity and phenolic compound content of the fruit
2021
Uğur, Yılmaz | Erdoğan, Selim
The 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 °C, 30 °C, and 40 °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.
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