Kinetics of thermal degradation of vitamin C in marula fruit (Sclerocarya birrea subsp. caffra) as compared to other selected tropical fruits

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“…The vitamin C in the fresh broccoli varied from 53.6 to 64.3 mg/100 g sample. In order to study vitamin C stability with wide variations in temperature, different time frame experiments were used, as also identified earlier by Hal et al (2012), El-Ishaq and Obirinakem (2015) and Polinati et al (2010). The heating time frame at different temperatures is shown in Table 1.…”

“…The vegetables were washed in tap water to remove the dirt adhering to them and was spread on tissue paper to absorb the excess surface water. Only florets were cut from the bunch and eight batches of 200 g samples were placed into different aluminium cells and stored at temperatures of 5, 20, 45, 60, 70, 80, 110, and 120 o C. Previous reports showed that depending on the type of vegetables and fruits and effects of temperature (low and high), more or less heating time would be needed to measure the vitamin C content (Hal, Bosschaart, Twisk, Verkerk, & Dekker, 2012;El-Ishaq & Obirinakem, 2015;Polinati, Kremer Faller, & Fialho, 2010). Considering this aspect, different time frames were used for different storage temperatures.…”

Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals

“…This was attributed in part to the different matrix components of each fruit, which form particular complexes with vitamin C, thereby altering its degradation. The results of Torres et al () and Hiwilepo‐van Hal et al () suggest that the degradation of vitamin C follows simple first‐order kinetics at storage temperatures, which changes into a biphasic model at processing temperatures (such as those of pasteurization), and that the food matrix plays a significant role.…”

“…Because many fruits contain vitamin C, its degradation kinetics as a function of temperature has been analyzed by Hiwilepo-van Hal, Bosschaart, van Twisk, Verkerk, and Dekker (2012). According to the authors, the vitamin C in marula fruit (Sclerocarya birrea subsp.…”

Exploring the potential of an Andean fruit : an interdisciplinary study on the cape gooseberry (Physalis peruviana L.) value chain

“…Although, some studies have attempted to evaluate the losses of some health-promoting compounds and antioxidant activity after heat treatment of cape gooseberry [70,71], a systematic study aimed to evaluate the kinetic of those stabilities in this fruit has not been reported [168]. Previous researches had reported the stability of ascorbic acid and flavonoids during heat treatment on other food products [104,212,213] as well as the changes in carotenoids contents [156], concluding differences in stability based on food matrix characteristics. Thus, there is still knowledge gap about the thermal stability of phytochemicals and antioxidant activity in cape gooseberry.…”