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Reversible degradation kinetics of vitamin C in peas during frozen storage

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Abstract

In this study, kinetics of ascorbic acid (AA, 2-oxo-l-threo-hexono-1,4, lactone-2,3 enediol) and dehydroascorbic acid (DHAA, threo-2,3-hexodiulosonic acid-γ-lactone) were studied in blanched and unblanched peas during frozen storage using a first order reversible consecutive reaction model. The time-dependent changes for both AA and DHAA were strongly correlated with the kinetic model described here. Blanching resulted in 19% of reduction in k 1 value (AA degradation rate constant) as compared with unblanched peas (0.227/month±5.43×10−3/month). The regeneration rate constant of AA (k 2) increased approximately 26 folds for blanched peas when compared to unblanched peas (0.0114/month±1.04×10−3/month). Rate constant (k 3) for the conversion of DHAA into 2,3­diketogulonic acid (DKGA) in blanched peas decreased approximately 31 folds by blanching treatment. This kind of kinetic analysis may be used for better understanding the effects of processing and storage conditions on vitamin C.

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Abbreviations

AA:

Concentration of ascorbic acid

DHAA:

Concentration of dehydroascorbic acid

AA(o) :

Initial concentration of ascorbic acid

DHAA(o) :

Initial concentration of dehydroascorbic acid

t :

Time

k 1 :

Rate constant for the oxidation of ascorbic acid to dehydroascorbic acid

k 2 :

Rate constant for the reduction of dehydroascorbic acid to ascorbic acid

k 3 :

Rate constant for the oxidation of dehydroascorbic acid to 2,3­diketogulonic acid

a,b,c,ɛ:

The model constants in Eqs. (3)–(6), respectively

m AA, n AA, p AA, q AA :

The model constants in Eqs. (7)–(10), respectively

m DHAA, n DHAA, p DHAA, q DHAA :

The model constants in Eqs. (12)–(15), respectively

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Acknowledgement

Authors would like to thank The Scientific and Technical Research Council of Turkey (Project No. TOGTAG 2633) and Hacettepe University Research Fund (Project No. 01.G.007) for financial support to this research project.

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Authors and Affiliations

  1. Department of Food Engineering, Hacettepe University, 06800, Beytepe, Ankara, Turkey

    Arda Serpen, Vural Gökmen, Kazım Savaş Bahçeci & Jale Acar

Authors
  1. Arda Serpen
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  2. Vural Gökmen
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  3. Kazım Savaş Bahçeci
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  4. Jale Acar
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Correspondence to Arda Serpen.

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Serpen, A., Gökmen, V., Bahçeci, K.S. et al. Reversible degradation kinetics of vitamin C in peas during frozen storage. Eur Food Res Technol 224, 749–753 (2007). https://doi.org/10.1007/s00217-006-0369-y

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  • DOI: https://doi.org/10.1007/s00217-006-0369-y

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