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

Awagu Emenıke; Chinedu Okoroafor; Obinna Odii Okike; Dare Daramola; Omolara Arohunmolase

Makale detayları

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

Yazarlar:

Awagu Emenıke | Chinedu Okoroafor | Obinna Odii Okike | Dare Daramola | Omolara Arohunmolase

Yayıncı:

Turkish Chemical Society

Ana Başlıklar:

Analytical Chemistry

Dergi:

Journal of the Turkish Chemical Society Section A: Chemistry Vol.10 Issue 1, pp.109-116

Belge Tipi:

Makale

Yayın Tarihi:

2/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001281441

pISSN:

2149-0120

Anahtar kelimeler:

Özet:

 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 lnC 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 lnC lnC0 - 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.

 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 lnC 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 lnC lnC0 - 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.

 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 lnC 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 lnC lnC0 - 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.

 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 lnC 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 lnC lnC0 - 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.

Makale detayları

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

Yazarlar:

Awagu Emenıke | Chinedu Okoroafor | Obinna Odii Okike | Dare Daramola | Omolara Arohunmolase

Yayıncı:

Turkish Chemical Society

Ana Başlıklar:

Analytical Chemistry

Dergi:

Journal of the Turkish Chemical Society Section A: Chemistry Vol.10 Issue 1, pp.109-116

Belge Tipi:

Makale

Yayın Tarihi:

2/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001281441

pISSN:

2149-0120

HPLC

Cabbage

Pretreatment solutions

Ascorbic Acid

Rate constant

Forecast

Sayı

Makale detayları

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

Yazarlar: Awagu Emenıke | Chinedu Okoroafor | Obinna Odii Okike | Dare Daramola | Omolara Arohunmolase

Yayıncı: Turkish Chemical Society

Ana Başlıklar: Analytical Chemistry

Dergi: Journal of the Turkish Chemical Society Section A: Chemistry Vol.10 Issue 1, pp.109-116

Belge Tipi: Makale

Yayın Tarihi: 2/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001281441

pISSN: 2149-0120

HPLC

Cabbage

Pretreatment solutions

Ascorbic Acid

Rate constant

Forecast

Sayı

Yazarlar:

Awagu Emenıke | Chinedu Okoroafor | Obinna Odii Okike | Dare Daramola | Omolara Arohunmolase

Yayıncı:

Turkish Chemical Society

Ana Başlıklar:

Analytical Chemistry

Dergi:

Journal of the Turkish Chemical Society Section A: Chemistry Vol.10 Issue 1, pp.109-116

Belge Tipi:

Makale

Yayın Tarihi:

2/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001281441

pISSN:

2149-0120