Effects of sulphurisation on vitamins (A, C and E) and malondialdehyde in apricots

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dc.contributor.authorKamisli, Fethi
dc.contributor.authorKaratas, Fikret
dc.date.accessioned2026-08-12T17:30:11Z
dc.date.issued2009
dc.departmentFırat Üniversitesi
dc.description.abstractIn this study, the 1.0 m H2SO4 solution was used as a sulphur source to sulphurise apricots. Apricot samples were immersed into 1.0 m H2SO4 solution at room temperature for time of 30, 60, 120, 180 and 240 min. Amounts of vitamins (A, C and E) and malondialdehyde (MDA) were determined as function of sulphurisation time and thus, sulphur content. It was determined that the optimum immersion time for sufficient sulphur content is 120 min. It is concluded that while amounts of vitamins decrease, the level of MDA increases with increasing immersion time and thus, sulphur contents.
dc.identifier.doi10.1111/j.1365-2621.2008.01803.x
dc.identifier.endpage993
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue5
dc.identifier.scopus2-s2.0-64549118773
dc.identifier.scopusqualityQ1
dc.identifier.startpage987
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2008.01803.x
dc.identifier.urihttps://hdl.handle.net/11508/56002
dc.identifier.volume44
dc.identifier.wosWOS:000265034700015
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260511
dc.subjectAntioxidant vitamins and malondialdehyde
dc.subjectapricot
dc.subjectsulphurisation
dc.titleEffects of sulphurisation on vitamins (A, C and E) and malondialdehyde in apricots
dc.typeArticle

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