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Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching

Received: 20 June 2017     Accepted: 29 August 2017     Published: 12 September 2017
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Abstract

Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.

Published in Chemical and Biomolecular Engineering (Volume 2, Issue 4)
DOI 10.11648/j.cbe.20170204.11
Page(s) 173-179
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Moringa Oleifera, Hibiscus Esculentus, Hibiscus Sabdarifa, Ascorbic Acid, Kinetic Modelling

References
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  • APA Style

    Nuhu Mamman Musa, Maryam Ibrahim, Saratu Yakubu, Usman Aliyu Mohammed, Atuman Samaila Joel. (2017). Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chemical and Biomolecular Engineering, 2(4), 173-179. https://doi.org/10.11648/j.cbe.20170204.11

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    ACS Style

    Nuhu Mamman Musa; Maryam Ibrahim; Saratu Yakubu; Usman Aliyu Mohammed; Atuman Samaila Joel. Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chem. Biomol. Eng. 2017, 2(4), 173-179. doi: 10.11648/j.cbe.20170204.11

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    AMA Style

    Nuhu Mamman Musa, Maryam Ibrahim, Saratu Yakubu, Usman Aliyu Mohammed, Atuman Samaila Joel. Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chem Biomol Eng. 2017;2(4):173-179. doi: 10.11648/j.cbe.20170204.11

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  • @article{10.11648/j.cbe.20170204.11,
      author = {Nuhu Mamman Musa and Maryam Ibrahim and Saratu Yakubu and Usman Aliyu Mohammed and Atuman Samaila Joel},
      title = {Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching},
      journal = {Chemical and Biomolecular Engineering},
      volume = {2},
      number = {4},
      pages = {173-179},
      doi = {10.11648/j.cbe.20170204.11},
      url = {https://doi.org/10.11648/j.cbe.20170204.11},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20170204.11},
      abstract = {Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.},
     year = {2017}
    }
    

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    T1  - Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching
    AU  - Nuhu Mamman Musa
    AU  - Maryam Ibrahim
    AU  - Saratu Yakubu
    AU  - Usman Aliyu Mohammed
    AU  - Atuman Samaila Joel
    Y1  - 2017/09/12
    PY  - 2017
    N1  - https://doi.org/10.11648/j.cbe.20170204.11
    DO  - 10.11648/j.cbe.20170204.11
    T2  - Chemical and Biomolecular Engineering
    JF  - Chemical and Biomolecular Engineering
    JO  - Chemical and Biomolecular Engineering
    SP  - 173
    EP  - 179
    PB  - Science Publishing Group
    SN  - 2578-8884
    UR  - https://doi.org/10.11648/j.cbe.20170204.11
    AB  - Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.
    VL  - 2
    IS  - 4
    ER  - 

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Author Information
  • Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria

  • Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria

  • Department of Chemistry, Faculty of Science, Bauchi State University Gadau, Bauchi, Nigeria

  • Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria

  • Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria

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