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.
| Published in | Chemical and Biomolecular Engineering (Volume 2, Issue 4) |
| DOI | 10.11648/j.cbe.20170204.11 |
| Page(s) | 173-179 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
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Copyright © The Author(s), 2024. Published by Science Publishing Group |
Moringa Oleifera, Hibiscus Esculentus, Hibiscus Sabdarifa, Ascorbic Acid, Kinetic Modelling
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APA Style
Nuhu Mamman Musa, Maryam Ibrahim, Saratu Yakubu, Usman Aliyu Mohammed, Atuman Samaila Joel. (2017). Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chemical and Biomolecular Engineering, 2(4), 173-179. https://doi.org/10.11648/j.cbe.20170204.11
ACS Style
Nuhu Mamman Musa; Maryam Ibrahim; Saratu Yakubu; Usman Aliyu Mohammed; Atuman Samaila Joel. Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chem. Biomol. Eng. 2017, 2(4), 173-179. doi: 10.11648/j.cbe.20170204.11
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Download@article{10.11648/j.cbe.20170204.11,
author = {Nuhu Mamman Musa and Maryam Ibrahim and Saratu Yakubu and Usman Aliyu Mohammed and Atuman Samaila Joel},
title = {Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching},
journal = {Chemical and Biomolecular Engineering},
volume = {2},
number = {4},
pages = {173-179},
doi = {10.11648/j.cbe.20170204.11},
url = {https://doi.org/10.11648/j.cbe.20170204.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20170204.11},
abstract = {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.},
year = {2017}
}
TY - JOUR T1 - Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching AU - Nuhu Mamman Musa AU - Maryam Ibrahim AU - Saratu Yakubu AU - Usman Aliyu Mohammed AU - Atuman Samaila Joel Y1 - 2017/09/12 PY - 2017 N1 - https://doi.org/10.11648/j.cbe.20170204.11 DO - 10.11648/j.cbe.20170204.11 T2 - Chemical and Biomolecular Engineering JF - Chemical and Biomolecular Engineering JO - Chemical and Biomolecular Engineering SP - 173 EP - 179 PB - Science Publishing Group SN - 2578-8884 UR - https://doi.org/10.11648/j.cbe.20170204.11 AB - 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. VL - 2 IS - 4 ER -
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