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

Authors : Awagu EMENIKE, Chinedu OKOROAFOR, Obinna Odii OKİKE, Dare DARAMOLA, Omolara AROHUNMOLASE

Pages : 109-116

Doi:10.18596/jotcsa.1093112

View : 7 | Download : 2

Publication Date : 2023-02-28

Article Type : Research Paper

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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(R2-value); was greater than 0.9413. The rate constants of vitamin C degradation for the vegetable dipped in different pretreatment solutions insert ignore into journalissuearticles values(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 lninsert ignore into journalissuearticles values(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 lninsert ignore into journalissuearticles values(C); =lninsert ignore into journalissuearticles values(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 insert ignore into journalissuearticles values(prepared from acetic acid); because it has a lower rate constant, lower coefficient of correlation, and the longest half-life.
Keywords : HPLC, Cabbage, Pretreatment solutions, Ascorbic Acid, Rate constant, Forecast