Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching

Nuhu Mamman Musa; Maryam Ibrahim; Saratu Yakubu; Usman Aliyu Mohammed; Atuman Samaila Joel

doi:doi:10.11648/j.cbe.20170204.11

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Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching

Nuhu Mamman Musa, Maryam Ibrahim, Saratu Yakubu, Usman Aliyu Mohammed, Atuman Samaila Joel

Published in Chemical and Biomolecular Engineering (Volume 2, Issue 4)

Received: 20 June 2017 Accepted: 29 August 2017 Published: 12 September 2017

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Abstract

Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.

Published in	Chemical and Biomolecular Engineering (Volume 2, Issue 4)
DOI	10.11648/j.cbe.20170204.11
Page(s)	173-179
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Moringa Oleifera, Hibiscus Esculentus, Hibiscus Sabdarifa, Ascorbic Acid, Kinetic Modelling

References

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APA Style

Nuhu Mamman Musa, Maryam Ibrahim, Saratu Yakubu, Usman Aliyu Mohammed, Atuman Samaila Joel. (2017). Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chemical and Biomolecular Engineering, 2(4), 173-179. https://doi.org/10.11648/j.cbe.20170204.11

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ACS Style

Nuhu Mamman Musa; Maryam Ibrahim; Saratu Yakubu; Usman Aliyu Mohammed; Atuman Samaila Joel. Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chem. Biomol. Eng. 2017, 2(4), 173-179. doi: 10.11648/j.cbe.20170204.11

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AMA Style

Nuhu Mamman Musa, Maryam Ibrahim, Saratu Yakubu, Usman Aliyu Mohammed, Atuman Samaila Joel. Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chem Biomol Eng. 2017;2(4):173-179. doi: 10.11648/j.cbe.20170204.11

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@article{10.11648/j.cbe.20170204.11,
  author = {Nuhu Mamman Musa and Maryam Ibrahim and Saratu Yakubu and Usman Aliyu Mohammed and Atuman Samaila Joel},
  title = {Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching},
  journal = {Chemical and Biomolecular Engineering},
  volume = {2},
  number = {4},
  pages = {173-179},
  doi = {10.11648/j.cbe.20170204.11},
  url = {https://doi.org/10.11648/j.cbe.20170204.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20170204.11},
  abstract = {Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.},
 year = {2017}
}

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TY  - JOUR
T1  - Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching
AU  - Nuhu Mamman Musa
AU  - Maryam Ibrahim
AU  - Saratu Yakubu
AU  - Usman Aliyu Mohammed
AU  - Atuman Samaila Joel
Y1  - 2017/09/12
PY  - 2017
N1  - https://doi.org/10.11648/j.cbe.20170204.11
DO  - 10.11648/j.cbe.20170204.11
T2  - Chemical and Biomolecular Engineering
JF  - Chemical and Biomolecular Engineering
JO  - Chemical and Biomolecular Engineering
SP  - 173
EP  - 179
PB  - Science Publishing Group
SN  - 2578-8884
UR  - https://doi.org/10.11648/j.cbe.20170204.11
AB  - Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.
VL  - 2
IS  - 4
ER  -

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Author Information

Nuhu Mamman Musa

Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria
Maryam Ibrahim

Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria
Saratu Yakubu

Department of Chemistry, Faculty of Science, Bauchi State University Gadau, Bauchi, Nigeria
Usman Aliyu Mohammed

Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria
Atuman Samaila Joel

Department of Chemical Engineering, Faculty of Engineering, Abubakar Tafawa Balewa University, Bauchi, Nigeria

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APA Style

Nuhu Mamman Musa, Maryam Ibrahim, Saratu Yakubu, Usman Aliyu Mohammed, Atuman Samaila Joel. (2017). Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chemical and Biomolecular Engineering, 2(4), 173-179. https://doi.org/10.11648/j.cbe.20170204.11

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ACS Style

Nuhu Mamman Musa; Maryam Ibrahim; Saratu Yakubu; Usman Aliyu Mohammed; Atuman Samaila Joel. Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chem. Biomol. Eng. 2017, 2(4), 173-179. doi: 10.11648/j.cbe.20170204.11

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AMA Style

Nuhu Mamman Musa, Maryam Ibrahim, Saratu Yakubu, Usman Aliyu Mohammed, Atuman Samaila Joel. Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching. Chem Biomol Eng. 2017;2(4):173-179. doi: 10.11648/j.cbe.20170204.11

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@article{10.11648/j.cbe.20170204.11,
  author = {Nuhu Mamman Musa and Maryam Ibrahim and Saratu Yakubu and Usman Aliyu Mohammed and Atuman Samaila Joel},
  title = {Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching},
  journal = {Chemical and Biomolecular Engineering},
  volume = {2},
  number = {4},
  pages = {173-179},
  doi = {10.11648/j.cbe.20170204.11},
  url = {https://doi.org/10.11648/j.cbe.20170204.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.cbe.20170204.11},
  abstract = {Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Kinetic Modelling of Vitamin C Degradation in Leafy Vegetables during Blanching
AU  - Nuhu Mamman Musa
AU  - Maryam Ibrahim
AU  - Saratu Yakubu
AU  - Usman Aliyu Mohammed
AU  - Atuman Samaila Joel
Y1  - 2017/09/12
PY  - 2017
N1  - https://doi.org/10.11648/j.cbe.20170204.11
DO  - 10.11648/j.cbe.20170204.11
T2  - Chemical and Biomolecular Engineering
JF  - Chemical and Biomolecular Engineering
JO  - Chemical and Biomolecular Engineering
SP  - 173
EP  - 179
PB  - Science Publishing Group
SN  - 2578-8884
UR  - https://doi.org/10.11648/j.cbe.20170204.11
AB  - Three different commonly used leafy vegetables in Nigeria (moringa oleifera, hibiscus esculentus and hibiscus sabdarifa) were analysed for their ascorbic acid (Vitamin C) contents. The vegetables were blanched in a steam blancher for 1- 6 minutes to analyse the effect of blanching time on their vitamin C content. Hibiscus esculentus had the lowest ascorbic acid content while hibiscus sabdarifa had the highest of Vitamin C concentration before blanching. After blanching for 6 minutes, hibiscus esculentus, Moringa oleifera and Hibiscus esculantus lost 69.7%, 64.2% and 54.2% of their initial Vitamin C contents respectively. Integral fitting of the experimental data shows that the kinetic degradation of ascorbic acid in all three vegetables follows first order reaction mechanism. The kinetic model parameters were determined using the integral method of data analysis for each vegetable. The pattern of ascorbic acid degradation in all the three vegetables was similar despite their different initial contents.
VL  - 2
IS  - 4
ER  -

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