{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,26]],"date-time":"2026-02-26T21:43:46Z","timestamp":1772142226707,"version":"3.50.1"},"reference-count":29,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2014,2,28]],"date-time":"2014-02-28T00:00:00Z","timestamp":1393545600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2014,9]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>This study was conducted to determine the differences in some analytical properties of four apricot cultivars and to determine the changes in these analytical properties during sulfuring and sun\u2010drying.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>There were significant differences in the contents of polyphenols, carotenoids and organic acids (<jats:styled-content style=\"fixed-case\">OA<\/jats:styled-content>) as well as antioxidant activities (<jats:styled-content style=\"fixed-case\">AOAs<\/jats:styled-content>) of the cultivars (<jats:italic>P<\/jats:italic> &lt; 0.05). After sulfuring and drying, considerable reductions were detected in the contents of total polyphenols (<jats:styled-content style=\"fixed-case\">TPCs<\/jats:styled-content>, 11\u201326%), <jats:styled-content style=\"fixed-case\">OAs<\/jats:styled-content> (4\u201332%) and <jats:italic>\u03b2<\/jats:italic>\u2010carotene (6\u201321%), and <jats:styled-content style=\"fixed-case\">AOAs<\/jats:styled-content> (2\u201321%) of the samples. Sun\u2010drying resulted in 71\u201383% decreases in sulfur dioxide (<jats:styled-content style=\"fixed-case\">SO<jats:sub>2<\/jats:sub><\/jats:styled-content>) contents of sulfured\u2013dried apricots (<jats:styled-content style=\"fixed-case\">SDAs<\/jats:styled-content>) in comparison with apricots immediately after sulfuring. As the <jats:styled-content style=\"fixed-case\">TPCs<\/jats:styled-content> increased, the <jats:styled-content style=\"fixed-case\">SO<jats:sub>2<\/jats:sub><\/jats:styled-content> absorption by the samples also increased. In contrast, the <jats:styled-content style=\"fixed-case\">OA<\/jats:styled-content> contents had no effect on <jats:styled-content style=\"fixed-case\">SO<jats:sub>2<\/jats:sub><\/jats:styled-content> absorption, but an increase in <jats:styled-content style=\"fixed-case\">OA<\/jats:styled-content> content resulted in an increase in the browning values of the <jats:styled-content style=\"fixed-case\">SDAs<\/jats:styled-content>. As expected, increases in contents of ferulic acid (<jats:italic>r<\/jats:italic> = 0.932), chlorogenic acid (<jats:italic>r<\/jats:italic> = 0.850), epicatechin (<jats:italic>r<\/jats:italic> = 0.804) and quercetin (<jats:italic>r<\/jats:italic> = 0.750) led to an increase in browning values of the <jats:styled-content style=\"fixed-case\">SDAs<\/jats:styled-content>.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>There were significant effects of cultivar and processing on the physico\u2010chemical properties investigated in the study, and with the absorption of <jats:styled-content style=\"fixed-case\">SO<jats:sub>2<\/jats:sub><\/jats:styled-content> and the formation of a brown colour in the samples. \u00a9 2014 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.6584","type":"journal-article","created":{"date-parts":[[2014,1,20]],"date-time":"2014-01-20T10:30:49Z","timestamp":1390213849000},"page":"2488-2496","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Loss of sulfur dioxide and changes in some chemical properties of Malatya apricots (<i>Prunus armeniaca<\/i> L.) during sulfuring and drying"],"prefix":"10.1002","volume":"94","author":[{"given":"Meltem","family":"T\u00fcrky\u0131lmaz","sequence":"first","affiliation":[{"name":"Institute of Food Safety Ankara University Diskapi Campus Diskapi 06110 Ankara Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mehmet","family":"\u00d6zkan","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Ankara University Diskapi Campus Diskapi 06110 Ankara Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nihal","family":"G\u00fczel","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Hitit University Karake\u00e7ili 19030 \u00c7orum Turkey"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2014,2,28]]},"reference":[{"key":"e_1_2_6_2_1","author":"FAOSTAT","year":"2011","journal-title":"FAOSTAT Statistical Database"},{"key":"e_1_2_6_3_1","volume-title":"Her y\u00f6n\u00fcyle kay\u0131s\u0131","author":"Asma BM","year":"2011"},{"key":"e_1_2_6_4_1","unstructured":"JJM Torre 2009 Department of Food Agricultural and Biological Engineering Ohio University Ames OH Master's thesis"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0065-2628(08)60347-X"},{"key":"e_1_2_6_6_1","volume-title":"Official Methods of Analysis","author":"Association of Official Analytical Chemists","year":"2000"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF01884814"},{"key":"e_1_2_6_8_1","first-page":"13","article-title":"Zur Bestimmung geringer Mengen schefliger Saure in Lebensmitteln","volume":"160","author":"Franzke CL","year":"1968","journal-title":"Z Lebensm\u2010Unters Forsch"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.2740240406"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.1266"},{"key":"e_1_2_6_11_1","unstructured":"WaterhouseAL Determination of total phenolics inHandbook of Food Analytical Chemistry ed. byWrolstadRE AcreeTE DeckerEA PennerMH ReidDS SchwartzSJ et al. 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