| Kinetic thermal degradation of vitamin C during microwave drying of okra and spinach. | |
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MedLine Citation:
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PMID: 17886082 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Gökçe Dadali; Belma Ozbek |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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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:
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Created Date: 2010-06-03 Completed Date: 2010-09-03 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: England |
Other Details:
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Languages: eng Pagination: 21-31 Citation Subset: IM |
Affiliation:
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Department of Chemical Engineering, Yildiz Technical University, Davutpaşa Campus, Esenler/Istanbul, Turkey. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Abelmoschus
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chemistry* Ascorbic Acid / analysis* Food Analysis Food Handling Hot Temperature Humans Kinetics Microwaves Nutritive Value Spinacia oleracea / chemistry* Thermodynamics Turkey |
| Chemical | |
Reg. No./Substance:
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50-81-7/Ascorbic Acid |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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