Kinetics of heat/enzymic degradation of ascorbic acid in fluted pumpkin (Telfairia occidentalis) leaves

被引：11

作者：

Ariahu, CC

Adekunle, DE

Nkpa, NN

机构：

[1] Dept. of Food Science and Technology, University of Agriculture, Makurdi

[2] Department of Chemistry, University of Agriculture, Makurdi

[3] University of Agriculture, Dept. of Food Science and Technology, Makurdi

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1997年 / 21卷 / 01期

关键词：

D O I：

10.1111/j.1745-4549.1997.tb00765.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Thermal/enzymic degradations of ascorbic acid in whole, chopped and pureed fluted pumpkin leaves were studied from 60 to 100C (5-60 min). Degradation of ascorbic acid followed first order kinetics with the rate constants having maximum values at 80 - 90C. Ascorbic acid degradation exhibited strong deviation from linearity in thermal resistance, Arrhenius and absolute reaction rate plots at 100C indicating inactivation of the oxidative enzymes around 90C. At lower temperatures (60-90C) ascorbic acid was more stable in the whole and chopped leaves than in the pureed system. Activation energies ranged from 49 to 50.8 KJ mol(-1). At 100C, the puree matrix offered more protection to ascorbic acid.

引用

页码：21 / 32

页数：12

共 19 条

[1] Synthesis and characterization of aromatic polyimide containing 3,6-diamino-9-alkylcarbazole and aromatic tetracarboxylic dianhydrides [J].