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Forecasting the Degradation of Vitamin C Concentration in Commonly Consumed Vegetable Cabbage (Brassica oleracea) dipped in Different Pre-treatment Solutions

Year 2023, Volume: 10 Issue: 1, 109 - 116, 28.02.2023
https://doi.org/10.18596/jotcsa.1093112

Abstract

Vitamin C is considered an essential vitamin that is commonly found in most fruits and vegetables. It is susceptible to easy degradation, especially during pre-treatment and storage. This study aimed at forecasting the degradation of vitamin C in commonly consumed vegetable (cabbage) dipped in different pre-treatment solutions at different time intervals. The samples after dipping at different time intervals were prepared for analysis. Evaluation of the ascorbic acid content of the vegetable was determined using High-Performance Liquid Chromatography (HPLC). This consists of an isocratic elution procedure with ultraviolet-visible detection at 245 nm. The half-lives and rate constants were calculated using the integrated law method. Forecasts were determined using time series analysis. Degradation of vitamin C in this study followed a first-order kinetic model, and the average coefficient of determination (R2-value) was greater than 0.9413. The rate constants of vitamin C degradation for the vegetable dipped in different pretreatment solutions (sodium chloride, sodium benzoate, sodium metabisulfite and vinegar) at different time intervals were 0.0804, 0.1049, 0.0706 and 0.0553 minutes-1; half-lives were 8.2322, 7.3896, 10.9675, and 12.1086 minutes, respectively. The vegetable dipped in different pretreatments for 90 minutes exhibited ln(C) forecast of -2.2057, -4.6307, -1.1746, and 0.0789, respectively. The coefficient of correlation for sodium chloride, sodium benzoate, sodium metabisulfite, and vinegar are 0.084, 0.093, 0.063 and 0.059 respectively. The kinetic models were formulated using predicted initial contents, processing time, and measured contents. The vegetable dipped in vinegar pretreatment solution using ln(C) =ln(C0) - 0.0553t gave the best model. From the results, the most appropriate pretreatment solution for enhancing the shelf life of cabbage is synthetic vinegar (prepared from acetic acid) because it has a lower rate constant, lower coefficient of correlation, and the longest half-life.

References

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  • 2. Devaki SJ, Raveendran RL. Vitamin C: Sources, Functions, Sensing and Analysis. In: Hamza AH, editor. Vitamin C [Internet]. InTech; 2017 [cited 2023 Feb 20].
  • 3. Farah HS, Alhmoud JF, Al-Othman A, Alqaisi KM, Atoom AM, Shadid K, et al. Effect of pH, temperature and metal salts in different storage conditions on the stability of vitamin C content of yellow bell pepper extracted in aqueous media. Systematic Reviews in Pharmacy. 2020;11(9):661–7.
  • 4. Doseděl M, Jirkovský E, Macáková K, Krčmová L, Javorská L, Pourová J, et al. Vitamin C—Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination. Nutrients. 2021 Feb 13;13(2):615.
  • 5. Essodolom P, Chantal BE, Mamatchi M, Kous’anta A. Effect of temperature on the degradation of ascorbic acid (vitamin c) contained in infant supplement flours during the preparation of porridges. Int J Adv Res. 2020;8(3):116–21.
  • 6. Herbig AL, Renard CMGC. Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix. Food Chemistry. 2017 Apr;220:444–51.
  • 7. Nakilcioğlu-Taş E, Ötleş S. Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions. An Acad Bras Ciênc. 2020;92(2):e20190328.
  • 8. Pathy K. Process for preparation of vitamin C and method for determination of vitamin c in tablets. SF J Chem Res. 2018;2(1):1–17.
  • 9. Attila Szőcs, Vancea S, Kiss I, Donáth-Nagy G. Quantification of Plasma and Leukocyte Vitamin C by High Performance Liquid Chromatography with Mass Spectrometric Detection. J Anal Chem. 2020 Sep;75(9):1168–76.
  • 10. Özkan M, Kırca A, Cemeroǧlu B. Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices. Food Chemistry. 2004 Dec;88(4):591–7.
  • 11. Yin X, Chen K, Cheng H, Chen X, Feng S, Song Y, et al. Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology. Antioxidants. 2022 Jan 13;11(1):153.
  • 12. Miftari H. Effect of dryıng ın the preservation of apple and its vitamın C content. International Journal of Food Technology and Nutrition. 2021;4(7–8):44–8.
  • 13. Shen J, Griffiths PT, Campbell SJ, Utinger B, Kalberer M, Paulson SE. Ascorbate oxidation by iron, copper and reactive oxygen species: review, model development, and derivation of key rate constants. Sci Rep. 2021 Apr 1;11(1):7417.
  • 14. Farah HS, Alhmoud JF, Al-Othman A, Alqaisi KM, Atoom AM, Shadid K, Shakya A, AlQaisi T. Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. Sys Rev Pharm. 2020; 11(9):661–7.
  • 15. Morales-López J, Centeno-Álvarez M, Nieto-Camacho A, López MG, Pérez-Hernández E, Pérez-Hernández N, et al. Evaluation of antioxidant and hepatoprotective effects of white cabbage essential oil. Pharmaceutical Biology. 2017 Jan 1;55(1):233–41.
  • 16. Hailemariam GA, Wudineh TA. Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables. Journal of Food Quality. 2020 Mar 9;2020:1–5.
  • 17. Kapusta-Duch J, Kopec A, Piatkowska E, Borczak B, Leszczynska T. The beneficial effects of Brassica vegetables on human health. Roczniki Państwowego Zak\ladu Higieny. 2012;63(4):389–95.
  • 18. Sanlier N, Guler S. The benefits of Brassica vegetables on human health. J Hum Health Res. 2018;1(1):1–13.
  • 19. Ma Y, Wang H, Yan H, Malik AU, Dong T, Wang Q. Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents. Postharvest Biology and Technology. 2021 Aug;178:111543.
  • 20. Oladapo A, Akinyosoye F, Abiodun O. The inhibitory effect of different chemical food preservatives on the growth of selected food borne pathogenic bacteria. African Journal of Microbiology Research. 2014;8(14):1510–5.
  • 21. Kim C, Wilkins K, Bowers M, Wynn C, Ndegwa E. nfluence of Ph and Temperature on Growth Characteristics of Leading Foodborne Pathogens in a Laboratory Medium and Select Food Beverages. Austin Food Sci. 2018;3(1):1031.
  • 22. Xiao HW, Bai JW, Sun DW, Gao ZJ. The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review. Journal of Food Engineering. 2014 Jul;132:39–47.
  • 23. Nwakaudu M, Nkwocha A, Madu I, Enwereji C, Ireaja I. Kinetic modeling of vitamin C (ascorbic acid) degradation in tomato and pawpaw under market storage conditions. International Journal of Current Research. 2015;7(6):16783–8.
  • 24. Burdurlu HS, Koca N, Karadeniz F. Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering. 2006 May;74(2):211–6.
  • 25. Derossi A, De Pilli T, Fiore AG. Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions. LWT - Food Science and Technology. 2010 May;43(4):590–5.
  • 26. Awagu EF, Ekanem EO, Kolo AM, Adamu MM. Kinetic Modeling of Vitamin C (Ascorbic Acid) Degradation in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis. IOSR JAC. 2017 Apr;10(04):59–66.
  • 27. Blasco R, Esteve MJ, Frı́gola A, Rodrigo M. Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer. LWT - Food Science and Technology. 2004 Mar;37(2):171–5.
  • 28. Frı́as JM, Oliveira JC. Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions. Journal of Food Engineering. 2001 Mar;47(4):255–62.
  • 29. Zheng H, Lu H. Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food Chemistry. 2011 Oct;128(4):1087–93.
  • 30. Mitra J, Shrivastava SL, Srinivasa Rao P. Vacuum dehydration kinetics of onion slices. Food and Bioproducts Processing. 2011 Jan;89(1):1–9.
  • 31. Silva EM, da Silva JS, Pena RS, Rogez H. A combined approach to optimize the drying process of flavonoid-rich leaves (Inga edulis) using experimental design and mathematical modelling. Food and Bioproducts Processing. 2011 Jan;89(1):39–46.
  • 32. Leong SY, Oey I. Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chemistry. 2012 Oct;134(4):2075–85.
  • 33. Wawire M, Oey I, Mathooko F, Njoroge C, Shitanda D, Hendrickx M. Thermal Stability of Ascorbic Acid and Ascorbic Acid Oxidase in African Cowpea Leaves (Vigna unguiculata) of Different Maturities. J Agric Food Chem. 2011 Mar 9;59(5):1774–83.
  • 34. Talukder S, Khalequzzaman KM, Chowdhury MNA, Khuda SMKE, Masudalam Md. Prepackaging, storage losses and physiological changes of fresh bitter gourd as influenced by Post Harvest Treatments. Journal of Biological Science. 2004; 4(5):613–5.
  • 35. Giannakourou MC, Taoukis PS. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry. 2003 Oct;83(1):33–41.
  • 36. Bhardwaj RL, Pandey S. Juice Blends—A Way of Utilization of Under-Utilized Fruits, Vegetables, and Spices: A Review. Critical Reviews in Food Science and Nutrition. 2011 Jul;51(6):563–70.
  • 37. Cvetkovic B, Jokanovic M. Effect of preservation method and storage condition on ascorbic acid loss in beverages. Acta per tech. 2009;(40):1–7.
Year 2023, Volume: 10 Issue: 1, 109 - 116, 28.02.2023
https://doi.org/10.18596/jotcsa.1093112

Abstract

References

  • 1. Szczuko M, Migrała R, Drozd A, Banaszczak M, Maciejewska D, Chlubek D, et al. Role of water soluble vitamins in the reduction diet of an amateur sportsman. Open Life Sciences. 2018 May 18;13(1):163–73. Available from: <URL>.
  • 2. Devaki SJ, Raveendran RL. Vitamin C: Sources, Functions, Sensing and Analysis. In: Hamza AH, editor. Vitamin C [Internet]. InTech; 2017 [cited 2023 Feb 20].
  • 3. Farah HS, Alhmoud JF, Al-Othman A, Alqaisi KM, Atoom AM, Shadid K, et al. Effect of pH, temperature and metal salts in different storage conditions on the stability of vitamin C content of yellow bell pepper extracted in aqueous media. Systematic Reviews in Pharmacy. 2020;11(9):661–7.
  • 4. Doseděl M, Jirkovský E, Macáková K, Krčmová L, Javorská L, Pourová J, et al. Vitamin C—Sources, Physiological Role, Kinetics, Deficiency, Use, Toxicity, and Determination. Nutrients. 2021 Feb 13;13(2):615.
  • 5. Essodolom P, Chantal BE, Mamatchi M, Kous’anta A. Effect of temperature on the degradation of ascorbic acid (vitamin c) contained in infant supplement flours during the preparation of porridges. Int J Adv Res. 2020;8(3):116–21.
  • 6. Herbig AL, Renard CMGC. Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix. Food Chemistry. 2017 Apr;220:444–51.
  • 7. Nakilcioğlu-Taş E, Ötleş S. Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions. An Acad Bras Ciênc. 2020;92(2):e20190328.
  • 8. Pathy K. Process for preparation of vitamin C and method for determination of vitamin c in tablets. SF J Chem Res. 2018;2(1):1–17.
  • 9. Attila Szőcs, Vancea S, Kiss I, Donáth-Nagy G. Quantification of Plasma and Leukocyte Vitamin C by High Performance Liquid Chromatography with Mass Spectrometric Detection. J Anal Chem. 2020 Sep;75(9):1168–76.
  • 10. Özkan M, Kırca A, Cemeroǧlu B. Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices. Food Chemistry. 2004 Dec;88(4):591–7.
  • 11. Yin X, Chen K, Cheng H, Chen X, Feng S, Song Y, et al. Chemical Stability of Ascorbic Acid Integrated into Commercial Products: A Review on Bioactivity and Delivery Technology. Antioxidants. 2022 Jan 13;11(1):153.
  • 12. Miftari H. Effect of dryıng ın the preservation of apple and its vitamın C content. International Journal of Food Technology and Nutrition. 2021;4(7–8):44–8.
  • 13. Shen J, Griffiths PT, Campbell SJ, Utinger B, Kalberer M, Paulson SE. Ascorbate oxidation by iron, copper and reactive oxygen species: review, model development, and derivation of key rate constants. Sci Rep. 2021 Apr 1;11(1):7417.
  • 14. Farah HS, Alhmoud JF, Al-Othman A, Alqaisi KM, Atoom AM, Shadid K, Shakya A, AlQaisi T. Effect of pH, Temperature and Metal Salts in Different Storage Conditions on the Stability of Vitamin C Content of Yellow Bell Pepper Extracted in Aqueous Media. Sys Rev Pharm. 2020; 11(9):661–7.
  • 15. Morales-López J, Centeno-Álvarez M, Nieto-Camacho A, López MG, Pérez-Hernández E, Pérez-Hernández N, et al. Evaluation of antioxidant and hepatoprotective effects of white cabbage essential oil. Pharmaceutical Biology. 2017 Jan 1;55(1):233–41.
  • 16. Hailemariam GA, Wudineh TA. Effect of Cooking Methods on Ascorbic Acid Destruction of Green Leafy Vegetables. Journal of Food Quality. 2020 Mar 9;2020:1–5.
  • 17. Kapusta-Duch J, Kopec A, Piatkowska E, Borczak B, Leszczynska T. The beneficial effects of Brassica vegetables on human health. Roczniki Państwowego Zak\ladu Higieny. 2012;63(4):389–95.
  • 18. Sanlier N, Guler S. The benefits of Brassica vegetables on human health. J Hum Health Res. 2018;1(1):1–13.
  • 19. Ma Y, Wang H, Yan H, Malik AU, Dong T, Wang Q. Pre-cut NaCl solution treatment effectively inhibited the browning of fresh-cut potato by influencing polyphenol oxidase activity and several free amino acids contents. Postharvest Biology and Technology. 2021 Aug;178:111543.
  • 20. Oladapo A, Akinyosoye F, Abiodun O. The inhibitory effect of different chemical food preservatives on the growth of selected food borne pathogenic bacteria. African Journal of Microbiology Research. 2014;8(14):1510–5.
  • 21. Kim C, Wilkins K, Bowers M, Wynn C, Ndegwa E. nfluence of Ph and Temperature on Growth Characteristics of Leading Foodborne Pathogens in a Laboratory Medium and Select Food Beverages. Austin Food Sci. 2018;3(1):1031.
  • 22. Xiao HW, Bai JW, Sun DW, Gao ZJ. The application of superheated steam impingement blanching (SSIB) in agricultural products processing – A review. Journal of Food Engineering. 2014 Jul;132:39–47.
  • 23. Nwakaudu M, Nkwocha A, Madu I, Enwereji C, Ireaja I. Kinetic modeling of vitamin C (ascorbic acid) degradation in tomato and pawpaw under market storage conditions. International Journal of Current Research. 2015;7(6):16783–8.
  • 24. Burdurlu HS, Koca N, Karadeniz F. Degradation of vitamin C in citrus juice concentrates during storage. Journal of Food Engineering. 2006 May;74(2):211–6.
  • 25. Derossi A, De Pilli T, Fiore AG. Vitamin C kinetic degradation of strawberry juice stored under non-isothermal conditions. LWT - Food Science and Technology. 2010 May;43(4):590–5.
  • 26. Awagu EF, Ekanem EO, Kolo AM, Adamu MM. Kinetic Modeling of Vitamin C (Ascorbic Acid) Degradation in Blanched Commonly Consumed Salad Vegetables Using Computer Simulation Analysis. IOSR JAC. 2017 Apr;10(04):59–66.
  • 27. Blasco R, Esteve MJ, Frı́gola A, Rodrigo M. Ascorbic acid degradation kinetics in mushrooms in a high-temperature short-time process controlled by a thermoresistometer. LWT - Food Science and Technology. 2004 Mar;37(2):171–5.
  • 28. Frı́as JM, Oliveira JC. Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions. Journal of Food Engineering. 2001 Mar;47(4):255–62.
  • 29. Zheng H, Lu H. Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching. Food Chemistry. 2011 Oct;128(4):1087–93.
  • 30. Mitra J, Shrivastava SL, Srinivasa Rao P. Vacuum dehydration kinetics of onion slices. Food and Bioproducts Processing. 2011 Jan;89(1):1–9.
  • 31. Silva EM, da Silva JS, Pena RS, Rogez H. A combined approach to optimize the drying process of flavonoid-rich leaves (Inga edulis) using experimental design and mathematical modelling. Food and Bioproducts Processing. 2011 Jan;89(1):39–46.
  • 32. Leong SY, Oey I. Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chemistry. 2012 Oct;134(4):2075–85.
  • 33. Wawire M, Oey I, Mathooko F, Njoroge C, Shitanda D, Hendrickx M. Thermal Stability of Ascorbic Acid and Ascorbic Acid Oxidase in African Cowpea Leaves (Vigna unguiculata) of Different Maturities. J Agric Food Chem. 2011 Mar 9;59(5):1774–83.
  • 34. Talukder S, Khalequzzaman KM, Chowdhury MNA, Khuda SMKE, Masudalam Md. Prepackaging, storage losses and physiological changes of fresh bitter gourd as influenced by Post Harvest Treatments. Journal of Biological Science. 2004; 4(5):613–5.
  • 35. Giannakourou MC, Taoukis PS. Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry. 2003 Oct;83(1):33–41.
  • 36. Bhardwaj RL, Pandey S. Juice Blends—A Way of Utilization of Under-Utilized Fruits, Vegetables, and Spices: A Review. Critical Reviews in Food Science and Nutrition. 2011 Jul;51(6):563–70.
  • 37. Cvetkovic B, Jokanovic M. Effect of preservation method and storage condition on ascorbic acid loss in beverages. Acta per tech. 2009;(40):1–7.
There are 37 citations in total.

Details

Primary Language English
Subjects Analytical Chemistry
Journal Section Articles
Authors

Awagu Emenıke 0000-0003-4107-3751

Chinedu Okoroafor 0000-0001-7333-179X

Obinna Odii Okike 0000-0003-0863-860X

Dare Daramola 0000-0002-3993-0999

Omolara Arohunmolase 0000-0001-8865-169X

Publication Date February 28, 2023
Submission Date March 31, 2022
Acceptance Date January 12, 2023
Published in Issue Year 2023 Volume: 10 Issue: 1

Cite

Vancouver Emenıke A, Okoroafor C, Okike OO, Daramola D, Arohunmolase O. Forecasting the Degradation of Vitamin C Concentration in Commonly Consumed Vegetable Cabbage (Brassica oleracea) dipped in Different Pre-treatment Solutions. JOTCSA. 2023;10(1):109-16.