Degradation of β-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots

ONSEKİZOĞLU BAĞCI P., GÖKMEN V., Acar J.

European Food Research and Technology, cilt.221, sa.3-4, ss.357-360, 2005 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 221 Sayı: 3-4
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s00217-005-1177-5
  • Dergi Adı: European Food Research and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.357-360
  • Anahtar Kelimeler: Apricot, Light, Sulfur dioxide, White spot, β-Carotene
  • Trakya Üniversitesi Adresli: Hayır

Özet

Light and sulfur-induced degradation of β-carotene flushing out of cells with the effect of salivary pectolytic enzymes of bugs belonging to the family of Heteroptera have been shown to be responsible for the formation of white spot in dried apricots affecting the product quality adversely. The effects of light and sulfur dioxide on the degradation of β-carotene were studied in the model systems. Light-induced degradation rate of β-carotene was higher at shorter wavelengths. Sulfur-induced degradation reaction of β-carotene followed a second-order rate law with a rate constant of 1687 M -1 min -1 .At shorter wavelengths, light energy was mainly responsible for the degradation of β-carotene while sulfur dioxide was more effective on β-carotene degradation at higher wavelengths. © Springer-Verlag 2005.