A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking

Bineesh, Nisha P. ; Singhal, Rekha S. ; Pandit, Aniruddha B. (2005) A study on degradation kinetics of ascorbic acid in drumstick (Moringa olifera) leaves during cooking Journal of the Science of Food and Agriculture, 85 (11). pp. 1953-1958. ISSN 0022-5142

[img]
Preview
PDF
120kB

Official URL: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.21...

Related URL: http://dx.doi.org/10.1002/jsfa.2132

Abstract

The kinetics of ascorbic acid degradation in drumstick (Moringa olifera) leaves as well as in pure ascorbic acid solutions at the initial concentrations present in drumstick leaves over a temperature range of 50-120°C (isothermal temperature process) has been studied. The degradation kinetics of ascorbic acid was also evaluated in normal open-pan cooking, pressure-cooking and a newly developed and patented fuel-efficient eco cooker (non-isothermal heating process). The ascorbic acid degradation followed first-order reaction kinetics where the rate constant increased with an increase in the temperature. The temperature dependence of degradation was adequately modelled by the Arrhenius equation. A mathematical model was developed using the isothermal kinetic parameters obtained to predict the losses of ascorbic acid from the time-temperature data of the non-isothermal heating/processing method. The results obtained indicate the ascorbic acid degradation is of similar order of magnitude in all the methods of cooking.

Item Type:Article
Source:Copyright of this article belongs to John Wiley and Sons.
Keywords:Ascorbic Acid Degradation; Kinetics; Drumstick Leaves; Cookers
ID Code:39582
Deposited On:14 May 2011 08:28
Last Modified:17 May 2016 21:59

Repository Staff Only: item control page