Document Detail

Kinetic thermal degradation of vitamin C during microwave drying of okra and spinach.
MedLine Citation:
PMID:  17886082     Owner:  NLM     Status:  MEDLINE    
In this present study, the effect of microwave output power and sample amount on vitamin C loss in okra (Hibiscus esculenta L.) and spinach (Spinacia oleracea L.) were investigated using the microwave drying technique. The procedure is based on the reaction between l-ascorbic acid (vitamin C) and 2,6-dichloroindophenol. The proposed method was applied successfully to both okra and spinach for the determination of ascorbic acid (vitamin C) content. It was observed that as the microwave output power increased or as the sample amount decreased, the vitamin C in okra and spinach decreased as well. The activation energy for degradation of vitamin C for both okra and spinach was calculated using an exponential expression based on the Arrhenius equation.
Gökçe Dadali; Belma Ozbek
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  60     ISSN:  1465-3478     ISO Abbreviation:  Int J Food Sci Nutr     Publication Date:  2009  
Date Detail:
Created Date:  2010-06-03     Completed Date:  2010-09-03     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  21-31     Citation Subset:  IM    
Department of Chemical Engineering, Yildiz Technical University, Davutpaşa Campus, Esenler/Istanbul, Turkey.
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MeSH Terms
Abelmoschus / chemistry*
Ascorbic Acid / analysis*
Food Analysis
Food Handling
Hot Temperature
Nutritive Value
Spinacia oleracea / chemistry*
Reg. No./Substance:
50-81-7/Ascorbic Acid

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