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Stability of vitamin C in broccoli based on the chemical reaction kinetics, micro-region state diagram, and empirical correlations

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Stability of vitamin C in broccoli at different storage conditions

Nasser Al-Habsi ,
Nasser Al-Habsi
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Sithara Suresh ,
Sithara Suresh
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Amani Al-Yhmedi ,
Amani Al-Yhmedi
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Marwa Al-Shoryani ,
Marwa Al-Shoryani
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Mostafa I. Waly ,
Mostafa I. Waly
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Mohammad Shafiur Rahman
Mohammad Shafiur Rahman
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Published: 01.12.2018.

Volume 8, Issue 1 (2019)

https://doi.org/10.7455/ijfs.v8i1.571

Abstract

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.

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