{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T16:24:43Z","timestamp":1784910283996,"version":"3.55.0"},"reference-count":27,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2017,12,11]],"date-time":"2017-12-11T00:00:00Z","timestamp":1512950400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100004410","name":"T\u00fcrkiye Bilimsel ve Teknolojik Ara\u015ftirma Kurumu","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004410","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004410","name":"T\u00fcrkiye Bilimsel ve Teknolojik Ara\u015ftirma Kurumu","doi-asserted-by":"publisher","award":["113O456"],"award-info":[{"award-number":["113O456"]}],"id":[{"id":"10.13039\/501100004410","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2018,5]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Changes in polyphenols have important effects on the quality (especially color) and health benefits of dried apricots. SO<jats:sub>2<\/jats:sub> concentration, storage and the activities of polyphenol oxidase (PPO) and phenylalanine ammonia lyase (PAL) were factors which had significant effects on polyphenols. Polyphenol profile and activities of PPO and PAL in sulfured dried apricots (SDAs, 0, 451, 832, 2112 and 3241\u2009mg SO<jats:sub>2<\/jats:sub> kg<jats:sup>\u22121<\/jats:sup>) were monitored during storage at 4, 20 and 30\u2009\u00b0C for 379\u2009days for the first time.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Even the lowest SO<jats:sub>2<\/jats:sub> concentration (451 mg kg<jats:sup>\u22121<\/jats:sup>) was sufficient to inactivate PPO during the entire storage period. However, while SO<jats:sub>2<\/jats:sub> led to the increase in PAL activity of the samples (<jats:italic>r<\/jats:italic>\u2009=\u20090.767) before storage, PAL activities of SDAs decreased during storage. After 90\u2009days of storage, PAL activity was determined in only non\u2010sulfured dried apricots (NSDAs) and dried apricots containing 451 mg SO<jats:sub>2<\/jats:sub> kg<jats:sup>\u22121<\/jats:sup>. Although the major polyphenol in NSDAs was epicatechin (611.4\u2009mg kg<jats:sup>\u22121<\/jats:sup>), that in SDAs was chlorogenic acid (455\u20131508\u2009mg kg<jats:sup>\u22121<\/jats:sup>), followed by epicatechin (0\u2013426.8\u2009mg kg<jats:sup>\u22121<\/jats:sup>), rutin (148.9\u2013477.3\u2009mg kg<jats:sup>\u22121<\/jats:sup>), ferulic acid (23.3\u201355.3\u2009mg kg<jats:sup>\u22121<\/jats:sup>) and gallic acid (2.4\u201343.6\u2009mg kg<jats:sup>\u22121<\/jats:sup>). After storage at 30\u2009\u00b0C for 379\u2009days, the major polyphenol in SDAs was gallic acid (706\u20132324\u2009mg kg<jats:sup>\u22121<\/jats:sup>). However, the major polyphenol in NSDAs did not change after storage. The highest total polyphenol content was detected in SDAs containing 2112\u2009mg SO<jats:sub>2<\/jats:sub> kg<jats:sup>\u22121<\/jats:sup> and stored at 30\u2009\u00b0C.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>To produce dried apricots having high polyphenol content, \u223c2000\u2009mg SO<jats:sub>2<\/jats:sub> kg<jats:sup>\u22121<\/jats:sup> should be used. Low storage temperature (&lt;30\u2009\u00b0C) was not necessary for the protection of polyphenols. \u00a9 2017 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.8740","type":"journal-article","created":{"date-parts":[[2017,10,12]],"date-time":"2017-10-12T06:02:41Z","timestamp":1507788161000},"page":"2530-2539","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Changes in polyphenol profile of dried apricots containing SO<sub>2<\/sub> at various concentrations during storage"],"prefix":"10.1002","volume":"98","author":[{"given":"Melek","family":"Alt\u0131nda\u011f","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Ankara University, G\u00f6lba\u015f\u0131  Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9505-5076","authenticated-orcid":false,"given":"Meltem","family":"T\u00fcrky\u0131lmaz","sequence":"additional","affiliation":[{"name":"Institute of Food Safety Ankara University, D\u0131\u015fkap\u0131  Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mehmet","family":"\u00d6zkan","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Ankara University, G\u00f6lba\u015f\u0131  Ankara Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,12,11]]},"reference":[{"key":"e_1_2_6_2_1","unstructured":"FAOSTAT Statistical database. 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