Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching
Chemical and Biomolecular Engineering
Volume 2, Issue 4, December 2017, Pages: 173-179
Received: Jun. 20, 2017;
Accepted: Aug. 29, 2017;
Published: Sep. 12, 2017
Views 1751 Downloads 107
Nuhu Mamman Musa, Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria; Department of Chemical Engineering, School of Engineering, University of Hull, Hull, United Kingdom
Maryam Ibrahim, Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria
Saratu Yakubu, Department of Chemistry, Faculty of Science, Bauchi State University Gadau, Bauchi, Nigeria
Usman Aliyu Mohammed, Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria
Atuman Samaila Joel, Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria
Follow on us
Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.
Moringa Oleifera, Hibiscus Esculentus, Hibiscus Sabdarifa, Ascorbic Acid, Kinetic Modelling
To cite this article
Nuhu Mamman Musa,
Usman Aliyu Mohammed,
Atuman Samaila Joel,
Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching, Chemical and Biomolecular Engineering.
Vol. 2, No. 4,
2017, pp. 173-179.
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Peifer R TESTED STUDIES FOR LABORATORY TEACHING. 1988.
Pyke M, Mackean DG Success in nutrition.: J. Murray, 1975.
Fafunso M, Bassir O Effect of cooking on the vitamin C content of fresh leaves and wilted leaves. J Agric Food Chem 1976;24:354-5.
Faboya O The effect of pre-process handling conditions on the ascorbic acid content of green leafy vegetables. Food Chem 1990;38:297-303.
Ndubunma O, Ulu E A review of shelf-life extension studies of Nigerian indigenous fresh fruits and vegetables in the Nigerian Stored Products Research Institute. African Journal of Plant Science 2011;5:537-46.
Holdsworth SD Dehydration. In: Anonymous The Preservation of Fruit and Vegetable Food Products.: Springer, 1983:78-90.
Driessen S. Vegetable blanching directions and times for home freezer storage (https://www.extension.umn.edu/food/food-safety/preserving/vegetables-herbs/blanching-vegetables/). 2015; accessed December, 2016.
Wikipedia Moringa Oleifera. 2016;2016.
Abdull R, Ahmad F, Ibrahim MD, Kntayya SB Health benefits of Moringa oleifera. Asian Pacific Journal of Cancer Prevention 2014;15:857 1-6.
Mercola.com The many uses of the mighty moringa. 2015;2016.
Ali BH, Wabel NA, Blunden G Phytochemical, pharmacological and toxicological aspects of Hibiscus sabdariffa L.: a review. Phytotherapy research 2005;19:369-75.
Burkill HM The useful plants of west tropical Africa, Vols. 1-3.: Royal Botanic Gardens, Kew, 1995.
McGilvery R Storage of glucose as glycogen. Biochemistry, A Functional Approach. WB Saunders Company, Philadelphia 1979:483-510.
Labuza T, Kamman J Reaction kinetics and accelerated tests simulation as a function of temperature. Saguy I. Computer-aided techniques in food technology. New York: Marcel Dekker. p 1983:71-115.
Amdur I, Hammes G Chemical Kinetics. New York: McGraw-Hil, 1996.
Daniels F, Alberty RA Physical chemitry. New York: John wiley and sons, inc., 1975.
Labuza TP Shelf-life dating of foods.: Food & Nutrition Press, Inc., 1982.
Pope D ACCELERATED STABILITY TESTING FOR PREDICTION OF DRUG PRODUCT STABILITY. 2. DRUG & COSMETIC INDUSTRY 1980;127:48.
Debjani D, Utpal R, Runu C Retention of β-carotene in frozen carrots under varying conditions of storage. Afr J Biotechnol 2005;4:102-3.
Levenspiel O Chemical reaction engineering. Ind Eng Chem Res 1999;38:4140-3.