Journal of Food Processing & Technology

Effect of various SO2 concentrations on sugars and amino acids in sulfured dried apricots

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

August 10-12, 2015 London, UK

Fatmagul Hamzaoglu, Meltem Turkyılmaz and Mehmet Ozkan

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Effect of various SO2 concentrations (451, 832, 1594, 2112 and 3241 mg/kg) on the profiles and contents of sugars and amino acids
in sulfured dried apricots was investigated. The apricots were sulfured by SO2 gas from liquified SO2 tank in the same sulfur house
and the sulfured apricots were then sun-dried. Sun-dried apricots containing no SO2 were evaluated as control group. The profiles
and contents of sugars and amino acids in the samples were analyzed by HPLC. In the samples, sucrose (115-275 g/kg), glucose (207-
315 g/kg), fructose (134-192 g/kg) and sorbitol (238-249 g/kg) were determined. As SO2 concentration increased, glucose (r=0.774)
and fructose (r=0.765) contents increased but sucrose (r=–0.812) content decreased. Sorbitol content did not change depending
on SO2 concentration.Aspartic acid (2872-5692 mg/kg) was determined as the major amino acid, following by glutamic acid (694-
989 mg/kg), glisin (89-143 mg/kg), alanin (16-34 mg/kg) and valin (17-28 mg/kg), respectively. The lowest content of total amino
acid (3964 mg/kgd.m) was determined in control group, while the highest content (6872 mg/kgd.m) was determined in sun-dried
apricots containing SO2 at the highest concentration. Strong correlations were found between SO2 concentration with valin (r=0.804)
and glisin (r=0.864). Similarly, there were strong correlations between aspartic acid with sucrose (r=–0.743), glucose (r=0.805) and
fructose (r=0.702). Moreover, increase in SO2 concentration led to reduction in browning valuesof sulfured dried apricots.The results
of the study showed that aspartic acid may react with glucose and fructose to form brown colour in sulfured dried apricots.

Biography :

Fatmagul Hamzaoglu was graduated from Department of Food Engineering at Ankara University and started her master degree in 2013. Currently, she has been working
as a research assistant in the Department of Food Engineering at Ankara University since 2014.