Kinetic of Ascorbic Acid Dissolution in local pomegranate Juices
DOI:
https://doi.org/10.25271/sjuoz.2019.7.2.602Keywords:
Pomegranate, Ascorbic acid, Kinetic, Activation energy, DissolutionAbstract
This research was conducted to examine the impact of storage house time and storage house temperatures on ascorbic acid dissolution in pomegranate juice. The juice of pomegranate stored at the temperatures 15,25 and 35 C0for four months. Outcomes noted that in the case of rising temperature and period storage house let to reducing the ascorbic acid content.. The results of ascorbic acid dissolution kinetic parameter showed that the order of the reaction is first and there was an increasing in rate constant (K) in the case of increasing the storage house temperature. Also, the half time decreased with increasing the temperature of storage house. It was found that the shelf life of all samples decreased with increasing the storage house temperatures and storage house period.
References
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[2] S. Akhtar, J. Ali, B. Javed, and F. A. Khan, “Studies on the Preparation and Storage house Stability of Pomegranate Juice Based Drink Food Technology Center , PCSIR Laboratories Complex , Jamrud Road Peshawar,” Middle-East J. Sci. Res., vol. 16, no. 2, pp. 191–195, 2013.
[3] A. Mditshwa, O. A. Fawole, F. Al-Said, R. Al-Yahyai, and U. L. Opara, “Phytochemical content, antioxidant capacity and physicochemical properties of pomegranate grown in different microclimates in South Africa,” South African J. Plant Soil, vol. 30, no. 2, pp. 81–90, 2013.
[4] R. Vijayaraje, S. Krishi, and V. Vidyalaya, “Studies on Drying of Garlic ( Allium sativum L .) THESIS Submitted to the Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya , Gwalior In partial fulfillment of the requirements for the degree of MASTER OF SCIENCE In HORTICULTURE ( Post Harvest Management,” 2011.
[5] A. Holcroft, Deirdre; Gil, M; Kader, “Effects of CO2 on pomegranete.pdf.” 1998.
[6] R. Paul and U. Ghosh, “Effect of thermal treatment on ascorbic acid content of pomegranate juice,” Indian J. Biotechnol., vol. 11, no. 3, pp. 309–313, 2012.
[7] L. E. Hellen, “Determination of Physico-Chemical Properties of Pomegranate (punica granatum L.) Fruits of Dar es Salaam Tanzania,” J. Food Nutr. Sci., vol. 2, no. 6, p. 277, 2014.
[8] O. Up and N. Sc, “Determination of Ascorbic Acid Content of Some Local Fruits in Nigeria,” Anal. Chem. Indian J., vol. 17, no. 1, pp. 1–5, 2017.
[9] N. Matei et al., “Kinetic study of vitamin C dissolution from pharmaceutical products,” Rom. Reports Phys., vol. 53, no. 1–2, pp. 343–351, 2008.
[10] N. Hasnaoui et al., “Organic acids, sugars, and anthocyanins contents in juices of Tunisian pomegranate fruits,” Int. J. Food Prop., vol. 14, no. 4, pp. 741–757, 2011.
[11] O. C. Othman and G. P. Mbogo, “Physico-Chemical Characteristics of Storage house -Ripened Mango (Mangifera indica L.) Fruits Varieties of Eastern Tanzania,” Tanzanian J. Sci., vol. 35, pp. 57–66, 1989.
[12] R. Aguilar, J. A. Ramírez, G. Garrote, and M. Vázquez, “Kinetic study of the acid hydrolysis of sugar cane bagasse,” J. Food Eng., vol. 55, no. 4, pp. 309–318, 2002.
[13] N. A.C., E. I.C., K. C.I.O., O. P.I., O. E.C., and N. O.C., “7 Kinetic Modelling of Vitamin C Dissolution in Selected Fruits under Market Storage house Conditions,” Int. J. Environ. Agric. Biotechnol., vol. 3, no. 5, pp. 1618–1627, 2018.
[14] A. E.F, E. E.O, K. A.M, and A. M.M, “Kinetic Modeling of Vitamin C (Ascorbic Acid) Dissolution in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis,” IOSR J. Appl. Chem., vol. 10, no. 04, pp. 59–66, 2017.
[15] C. R. Rodríguez Pleguezuelo, V. H. Durán Zuazo, J. L. Muriel Fernández, and D. Franco Tarifa, “Physico-chemical quality parameters of mango (Mangifera indica L.) fruits grown in a mediterranean subtropical climate (SE Spain),” J. Agric. Sci. Technol., vol. 14, no. 2, pp. 365–374, 2012.
[16] S. Rahmawati and B. Bundjali, “Kinetics of the oxidation of vitamin C,” Indones. J. Chem., vol. 12, no. 3, pp. 291–296, 2012.
[17] G. L. ROBERTSON and C. M. L. SAMANIEGO, “Effect of Initial Dissolved Oxygen Levels on the Dissolution of Ascorbic Acid and the Browning of Lemon Juice during Storage house ,” J. Food Sci., vol. 51, no. 1, pp. 184–187, 1986.
[18] T. P. L. B. M. Laing, D. L, Shlueter, “Kinetics of Ascorbic Acid At and Water Activity,” J. Food Sci., vol. 43, no. 5, pp. 1440–1443, 1978.
[19] V. B. Vikram, M. N. Ramesh, and S. G. Prapulla, “Thermal dissolution kinetics of nutrients in orange juice heated by electromagnetic and conventional methods,” J. Food Eng., vol. 69, no. 1, pp. 31–40, 2005.
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Published
2019-06-30
How to Cite
Doski, R. I. (2019). Kinetic of Ascorbic Acid Dissolution in local pomegranate Juices. Science Journal of University of Zakho, 7(2), 61–64. https://doi.org/10.25271/sjuoz.2019.7.2.602
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