Kinetic thermal degradation of vitamin C during microwave drying of okra and spinach

DADALI G., ÖZBEK B.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, cilt.60, sa.1, ss.21-31, 2009 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 60 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1080/09637480701568038
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.21-31
  • Anahtar Kelimeler: L-Ascorbic acid, kinetic, okra, spinach, microwave drying, ASCORBIC-ACID, STORAGE, MODEL
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

In this present study, the effect of microwave output power and sample amount on vitamin C loss in okra (Hibiscus esculenta L.) and spinach (Spinacia oleracea L.) were investigated using the microwave drying technique. The procedure is based on the reaction between l-ascorbic acid (vitamin C) and 2,6-dichloroindophenol. The proposed method was applied successfully to both okra and spinach for the determination of ascorbic acid (vitamin C) content. It was observed that as the microwave output power increased or as the sample amount decreased, the vitamin C in okra and spinach decreased as well. The activation energy for degradation of vitamin C for both okra and spinach was calculated using an exponential expression based on the Arrhenius equation.