DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURES
Abstract & Details
Research Area
Food Engineering and Technology
Keywords
Chili
vitamin C
Page model
antioxidant
zero-order kinetics
first-order kinetics.
Abstract
The kinetic degradation of vitamin C in chili stored at two different temperatures (4°C and 25°C) for 9 days with a 3 days interval was the main focus of the current investigation and for this purpose, three stages (immature, mature, and ripped) chilies were collected. Maturity stages significantly influenced vitamin C content, chemical composition, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant content. The degradation kinetics, mainly first-order, varied across samples and temperatures, except for immature (4°C) and mature 25°C) stages, where zero-order kinetics were observed. The Page model revealed that mature chili at 4°C exhibited the highest significance. Overall, fresh chili should be consumed whenever feasible because all forms of chili start to decay extremely quickly after a certain number of days. Therefore, consumption of fresh chili or stored for a short period is safer than eating chili that has been preserved for a longer time.
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Author Information
| # | Name | Institute / Affiliation |
|---|---|---|
| 1 | Ishrat Jahan | Bangladesh Agricultural University, Mymensingh |
| 2 | Abdul Halim | Bangladesh Agricultural University, Mymensingh |
| 3 | Mohammad Gulzarul Aziz | Bangladesh Agricultural University, Mymensingh |
| 4 | Md. Murad Parvez | Jashore University of Science and Technology, Jashore |
How to Cite
Use the following formats to cite this article in your research.
APA Style
Jahan, Ishrat, Halim, Abdul, Aziz, Mohammad Gulzarul, & Parvez, Md. Murad (2023). DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURES. International Journal of Advance Research and Innovative Ideas In Education, 9(6), 2277-2282.
MLA Style
Jahan, Ishrat, et al. "DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURES." International Journal of Advance Research and Innovative Ideas In Education, vol. 9, no. 6, 2023, pp. 2277-2282.
IEEE Style
Ishrat Jahan, Abdul Halim, Mohammad Gulzarul Aziz, and Md. Murad Parvez, "DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURES," International Journal of Advance Research and Innovative Ideas In Education, vol. 9, no. 6, pp. 2277-2282, 2023.
Vancouver Style
Jahan Ishrat, Halim Abdul, Aziz Mohammad Gulzarul, Parvez Md. Murad. DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURES. International Journal of Advance Research and Innovative Ideas In Education. 2023;9(6):2277-2282.
Harvard Style
Jahan, Ishrat, Halim, Abdul, Aziz, Mohammad Gulzarul, & Parvez, Md. Murad (2023) 'DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURES', International Journal of Advance Research and Innovative Ideas In Education, 9(6), pp. 2277-2282.
Chicago Style
Jahan, Ishrat, et al. "DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURES." International Journal of Advance Research and Innovative Ideas In Education 9, no. 6 (2023): 2277-2282.
Turabian Style
Jahan, Ishrat, et al. "DEGRADATION KINETICS OF VITAMIN C IN CHILI STORED AT DIFFERENT TEMPERATURES." International Journal of Advance Research and Innovative Ideas In Education 9, no. 6 (2023): 2277-2282.
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