Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

Kadakal, Çetin; Duman, Tolga; Ekıncı, Raci

doi:10.1590/1678-457x.11417

Cited by 44 publications

(47 citation statements)

References 25 publications

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“…Thermal treatment can include drying, as well as heating during measurements using DSC and TGA techniques. According to Kadakal, Duman, and Ekonco () degradation rate of nutritional value increase with the increasing temperature and heating time.…”

Section: Resultsmentioning

confidence: 98%

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Thermal properties of fresh and dried cranberry (Vaccinium macrocarpon) fruits determined by differential scanning calorimetry and thermogravimetric analysis

Ropelewska

2019

J Food Process Engineering

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The aim of this study was to determine selected thermal properties of cranberries based on DSC and TGA curves, and to compare the properties of fresh cranberries, the dry matter of cranberries, cranberries processed by hot‐air convective drying (HACD) at 80°C, and cranberries processed by microwave‐vacuum drying (MWVD) at 150 W. Thermal analysis techniques can be used to determine the thermal stability of fruits and indicate the best temperature of processing, which can minimize the thermal‐oxidative damage, as well as extend the shelf life of fruits. Dry matter of cranberries was analyzed at −30°C to 500°C. The first endothermic peak was determined at −14.7°C, the last endothermic peak at 362.3°C. The area under the DSC curve was 874.8 J/g, and mass loss was 64.70%. The temperature of the first and last endothermic peak was determined at 4.8 and 84.6°C (fresh fruits), −10.6°C and 86.0°C (HACD), 2.0°C, and 84.5°C (MWVD), respectively. The area under the DSC curve was determined at 4970.0 J/g (fresh fruits), 525.1 J/g (HACD), and 518.5 J/g (MWVD), and mass loss reached 65.54% (fresh fruits), 1.84% (HACD), and 4.27% (MWVD). Practical applications The results of this study expand our knowledge about the thermal properties of the dry matter of cranberries, fresh cranberries, cranberries processed by hot‐air convective drying (HACD) at 80°C and by microwave‐vacuum drying (MWVD) at 150 W. Differential scanning calorimetry (DSC) proved to be a useful technique for determining the temperature of endothermic phase transition peaks and the area under the DSC curve of cranberries. Thermogravimetric analysis (TGA) supported the determination of mass loss during the measurements. Processing of food products, including drying can change their thermophysical and chemical properties. These changes can affect the thermal stability of dried products, which can be seen in the course of DSC and TGA curves. In this study, the temperature, at which the phase transitions of cranberries occur, was indicated. On this basis, the optimal processing temperature can be selected to preserve the berries content. The best temperature of fruit processing can minimize the thermal‐oxidative damage and extend shelf life of cranberries. Similar thermal stability of cranberries dried by hot‐air convection (HACD) at 80°C, and fruits dried by microwave‐vacuum (MWVD) at 150 W was found. The obtained findings can be further expanded by calculating the specific heat of cranberries.

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Section: Resultsmentioning

confidence: 98%

“…According to Kadakal, Duman, and Ekonco (2018) degradation rate of nutritional value increase with the increasing temperature and heating time.…”

Section: Thermal Properties Of Fresh Hot-air and Microwave-vacuum mentioning

confidence: 99%

Thermal properties of fresh and dried cranberry (Vaccinium macrocarpon) fruits determined by differential scanning calorimetry and thermogravimetric analysis

Ropelewska

2019

J Food Process Engineering

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“…the sub‐area of Aeghion (38° 15′ 19″ N, 22° 4′ 29″ E, Vostizza), Nemea (37° 49′ 14.76″ N, 22° 39′ 46.7″ E, Gulf), Pyrgos (37° 40′ N, 21° 26′ E, Provincial), Arla (38° 03′ 23″ N, 21° 35′ 58″ E, Provincial), and Kalamata (37° 2′ N, 22° 7′ E, Provincial). At harvest, grape drupe size was 0.09 ± 0.02 m (height) × 0.07 ± 0.02 m (width) and the sugar content was 25–26 °Brix, in line with the guidelines of the Greek Ministry of Agriculture . Grape batches, approximately 3 kg each, were taken from approximately 20 sampling parts; at least three replicates were obtained from each vineyard.…”

Section: Methodsmentioning

confidence: 99%

“…Accumulation of nutrients and phytochemicals in fruits is influenced by several parameters including genetic, environmental, agronomic, cultural practices as well as post‐harvest treatments . Environmental factors such as temperature, relative humidity, and light intensity affect grapevine physiology, fruit yield, and quality .…”

Section: Introductionmentioning

confidence: 99%

Water‐soluble vitamin content of sun‐dried Corinthian raisins (Vitis vinifera L., var. Apyrena)

2019

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BACKGROUND: Corinthian raisins are dried vine products, representing approximately 3% of the world dried vine fruit production. The majority of Corinthian raisin production is of Greek origin. Studies on the B-group vitamin content of Corinthian raisins produced in Greece as well as on the effect of region and cultivation altitude on the B-group vitamin content are absent in the literature. RESULTS: Corinthian raisin vitamin content was evaluated by reversed-phase high-performance liquid chromatographyafter acid and enzymatic hydrolysis in terms of raisin subcategory, i.e. regions of cultivation, crop-to-crop variations, and cultivation altitude. Eight vitamers from five different vitamins were identified and quantified in Corinthian raisins. Vitamin B3 (0.77-2.82 g × 10 −2 × kg −1 ) was found to predominate, followed by B6 (0.27-0.37 g × 10 −2 × kg −1 ), B1 (0.19-0.22 g × 10 −2 × kg −1 ), and B2 (0.10-0.15 g × 10 −2 × kg −1 ). B9 content was up to 7.1 g × 10 −5 × kg −1 . Minor differences were observed among regions of cultivation, cultivation altitude and crop-to-crop variations.CONCLUSION: This study revealed the presence of several water-soluble vitamins in Corinthian raisins that, together with other health-promoting micronutrients present in the product, further reinforce its place as part of a healthy diet. ± 0.01b 5.7 ± 1.4b n, number of samples obtained in crop year 2013. Values in the same column not sharing lower-case letters indicate statistically significant differences among regions of cultivation at 95% confidence level. B1 is the sum of thiamine and thiamine pyrophosphate; Niacin is the sum of nicotinic acid and nicotinamide; B6 is the sum of pyridoxine and pyridoxamine.

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“…Therefore, it is so important to monitor during processing and storage. The destruction rate of vit‐C throughout the cooking and storage of foods follows first‐order kinetic theory (Boekel, 2008; Heldman & Singh, 1981; Kadakal et al., 2018). Carambola exerts postharvest troubles for chemical and microbial spoilage because of the high amount of perishability and appearance of chilling damage under 10°C temperature (Perez‐Tello et al., 2001).…”

Section: Introductionmentioning

confidence: 99%

The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

Yeasmin¹,

Rahman²,

Rana³

et al. 2020

J Food Process Preserv

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Carambola is an excellent source of vitamin C (vit‐C) and possesses many nutritious properties. This research was directed to moisture sorption isotherm, air drying kinetics, and vit‐C degradation throughout blanching, storage, and drying of carambola. Fresh carambola contained 91.44% moisture and 24.2 mg/100 g vit‐C. The monolayer moisture content was 7.3 g/100 g solid according to Brunauer, Emmett, and Teller (BET) equation. The drying process (cabinet dryer) at different temperatures and sample thickness exposed that more the temperature, higher the drying rate at a constant thickness. Furthermore, drying rate was declined at a constant temperature with the rise of sample thickness. The samples pretreated with citric acid showed the lowest drying time and vit‐C degradation in blanching. The influence of drying temperature and duration on the retention of vit‐C was also analyzed. The activation energy (Ea) of the vit‐C loss was 9.24 kcal/g‐mole. Higher the exposure at a constant temperature, more the reduction of vit‐C content as per first‐order reaction kinetics. During room temperature storage of whole carambola in 3 and 12 days showed 13.7% and 41.2% loss of vit‐C, respectively. Vit‐C degradation was lower for blanched than non‐blanched samples in refrigeration storage, while this change was relatively lower for both in frozen storage. Scanning electronic microscopic (SEM) studies were conducted to evaluate the effects of temperature and pretreatment on the surface morphology of dried carambola. Practical applications Carambola grows abundantly in Bangladesh. Nevertheless its availability and nutritive significance, it is not so utilized and popular in the fruit market. This yields postharvest difficulties for chemical and microbial spoilage due to its perishability. Therefore, drying of this fruit is an utmost operative and cost‐effective process. Thus, it will be accessible in off‐season and can be used for the development of new products with these dried fruits. The present investigation explores the physical and chemical properties of carambola to reveal its prospective in fruit processing. Presented information and results of this research can assist the food technologist in implementing the drying method and storage condition of carambola.

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Thermal degradation kinetics of ascorbic acid, thiamine and riboflavin in rosehip (Rosa canina L) nectar

Cited by 44 publications

References 25 publications

Thermal properties of fresh and dried cranberry (Vaccinium macrocarpon) fruits determined by differential scanning calorimetry and thermogravimetric analysis

Thermal properties of fresh and dried cranberry (Vaccinium macrocarpon) fruits determined by differential scanning calorimetry and thermogravimetric analysis

Water‐soluble vitamin content of sun‐dried Corinthian raisins (Vitis vinifera L., var. Apyrena)

The optimization of the drying process and vitamin C retention of carambola: An impact of storage and temperature

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