Stability of vitamin C in broccoli at different storage conditions

Nasser Al-Habsi, Sithara Suresh*, Amani Al-Yhmedi, Marwa Al-Shoryani, Mostafa I. Waly, Mohammad Shafiur Rahman

*المؤلف المقابل لهذا العمل

نتاج البحث: المساهمة في مجلةArticleمراجعة النظراء

1 اقتباس (Scopus)

ملخص

In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120°C) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120°C. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03×10 -8 and 5.65×10 -3 s -1 when stored at 5°C and 120°C, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.

اللغة الأصليةEnglish
الصفحات (من إلى)58-67
عدد الصفحات10
دوريةInternational Journal of Food Studies
مستوى الصوت8
رقم الإصدار1
المعرِّفات الرقمية للأشياء
حالة النشرPublished - 2019

ASJC Scopus subject areas

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