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


Onsekizoglu P., Gokmen V., Acar J.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.221, pp.357-360, 2005 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 221
  • Publication Date: 2005
  • Doi Number: 10.1007/s00217-005-1177-5
  • Journal Name: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.357-360

Abstract

Light and sulfur-induced degradation of beta-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 beta-carotene were studied in the model systems. Light-induced degradation rate of beta-carotene was higher at shorter wavelengths. Sulfur-induced degradation reaction of beta-carotene followed a second-order rate law with a rate constant of 1687 M(-1)supercript stop min(-1)supercript stop.At shorter wavelengths, light energy was mainly responsible for the degradation of beta-carotene while sulfur dioxide was more effective on beta-carotene degradation at higher wavelengths.