Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures

Mohammad Shafiur Rahman, Mohamed Hamed Al-Rizeiqi, Nejib Guizani, Mohammed Salom Al-Ruzaiqi, Abeer Hamed Al-Aamri, Sumaiya Zainab

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The objective of this study was to determine vitamin C stability in fresh and freeze-dried capsicum during storage at different temperatures. Fresh capsicum stored at 20 °C showed an initial decrease in vitamin C with a minimum peak after 2 days and then increased to a maximum peak after 13 days followed by a gradual decay. In general a gradual decrease of vitamin C was observed in the cases of fresh (i.e. stored at 5, −20, −40 °C) and freeze-dried capsicum stored at all temperatures (i.e. 60 to −40 °C). The degradation kinetics of vitamin C was modeled by zero and first order reaction and rate constants were estimated. The rate constant increased with the increase in storage temperature, while it was decreased with the decrease of moisture content. At storage temperature 5 °C, first order rate constants were observed as 7.1 × 10−2, 7.7 × 10−2, and 4.3 × 10−3 day−1 in the cases of samples containing moisture contents 94, 15 and 5 g/100 g sample, respectively.

Original languageEnglish
Pages (from-to)1691-1697
Number of pages7
JournalJournal of Food Science and Technology
Volume52
Issue number3
DOIs
Publication statusPublished - 2015

Fingerprint

Capsicum
Ascorbic Acid
ascorbic acid
Temperature
storage temperature
temperature
water content
deterioration
kinetics
sampling
degradation

Keywords

  • Ascorbic acid
  • Capsicum
  • Drying
  • Food stability
  • Vitamin C

ASJC Scopus subject areas

  • Food Science

Cite this

Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures. / Rahman, Mohammad Shafiur; Al-Rizeiqi, Mohamed Hamed; Guizani, Nejib; Al-Ruzaiqi, Mohammed Salom; Al-Aamri, Abeer Hamed; Zainab, Sumaiya.

In: Journal of Food Science and Technology, Vol. 52, No. 3, 2015, p. 1691-1697.

Research output: Contribution to journalArticle

Rahman, Mohammad Shafiur ; Al-Rizeiqi, Mohamed Hamed ; Guizani, Nejib ; Al-Ruzaiqi, Mohammed Salom ; Al-Aamri, Abeer Hamed ; Zainab, Sumaiya. / Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures. In: Journal of Food Science and Technology. 2015 ; Vol. 52, No. 3. pp. 1691-1697.
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