Stability of vitamin C in broccoli at different storage conditions

• Published in: International journal of food studies Vol. 8; no. 1; pp. 58 - 67
• Main Authors: Nasser Al-Habsi, Sithara Suresh, Amani Al-Yhmedi, Marwa Al-Shoryani, Mostafa I. Waly, Mohammad Shafiur Rahman
• Format: Journal Article
• Language: English
• Published: ISEKI_Food Association (IFA) 18.04.2019
• Subjects: activation energy; ascorbic acid; chilling; cooking; first-order reaction
• ISSN: 2182-1054; 2182-1054
• DOI: 10.7455/ijfs/8.1.2019.a5

In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120°C) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120°C. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03×10-8 and 5.65×10-3 s-1 when stored at 5°C and 120°C, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.