Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits
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Date
2012
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
The kinetics of the thermal degradation of vitamin C of marula, mango and guava pulp at different heat treatments at temperature ranging from 80 to 150 C were investigated. For temperatures lower than125 C, the ascorbic acid in marula pulp was about 15 fold more stable to heat than the ascorbic acid in mango and guava pulp. The results showed that a simple first order degradation model could not describe the vitamin C degradation as biphasic behaviour was observed. Therefore the model was transformed in a two-fraction model in which the vitamin C content is divided in relatively stable and instable fractions. Marula had a low kd1,100 C of 7.2 10 3 min 1 compared to kd1,100 C of 1.2 10 1 min for guava and 1.3 10 1 min 1 for mango. Guava had the highest activation energy, Ea of 58 kJ/mol, followed by mango with 39 kJ/mol and then marula with 29 kJ/mol
Description
Keywords
Marula fruits, Kinetics, Tropical fruits, Thermal treatment, Guava and mango
Citation
Hiwilepo-van Hal, P., Bosschaart, C., van Twisk, C., Verkerk, R., & Dekker, M. (2012). Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits. LWT-Food Science and Technology, 49, 188–191