Thermal/enzymic degradations of ascorbic acid in whole, chopped and pureed fluted pumpkin leaves were studied from 60 to 100C (5–60 min). Degradation of ascorbic acid followed first order kinetics with the rate constants having maximum values at 80–90C. Ascorbic acid degradation exhibited strong deviation from linearity in thermal resistance, Arrhenius and absolute reaction rate plots at 100C indicating inactivation of the oxidative enzymes around 90C. At lower temperatures (60–90C) ascorbic acid was more stable in the whole and chopped leaves than in the pureed system. Activation energies ranged from 49 to 50.8 KJ mol−1. At 100C, the puree matrix offered more protection to ascorbic acid.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.