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

doi:10.7455/ijfs.v8i1.571

Citations

Mohammad Shafiur Rahman, Sithara Suresh, Nasser Al-Habsi, Mohamed Al-Khusaibi, Zahir Al-Attabi, Lyutha Al-Subhi

(2021)

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

International Journal of Food Properties, 24(1)

10.1080/10942912.2021.1977658

Stability of vitamin C in broccoli at different storage conditions

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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Stability of vitamin C in broccoli at different storage conditions

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