Kinetics of the degradation and stability of ascorbic acid in the pulp of copoazu (Theobroma grandiflorum)
DOI:
https://doi.org/10.51252/raa.v1i1.113Keywords:
ascorbic acid, kinetics, pulp, theobroma grandiflorumAbstract
The research was carried out in Madre de Dios and its objective was to: Determine the degradation kinetics and stability of ascorbic acid in copoazú pulp (Theobroma grandiflorum) with and without heat treatment during storage for 80 days at different temperatures (5 ° C). , -5 ° C -15 ° C). The materials used were: Copoazú (Theobroma grandiflorum), Conditioning materials such as vat and digital balance, Laboratory materials such as pipettes and burettes, Equipment such as the Pulper, Reagents such as 2,6-diclorofenol indofenol. Regarding the methods, the standard AOAC method modified by BENASSI & ANTUNES, (1988) was used. Regarding the results, it was evidenced that there is a statistically significant difference between one treatment and another with respect to the storage temperature level of the copoazú pulp (P value <0.05), with a confidence level of 95%, Concluding that ascorbic acid follows a deterioration reaction of order one both for the samples with and without heat treatment. Through the Arrhenius equation it was possible to determine the activation energy related to the degradation of ascorbic acid during its storage; For the adjustment with the first order kinetic model, an EaTT = 25.10Kcal / mol and EaSTT = 10.5098 Kcal / mol was found.
Downloads
References
AMAZÓNICA, T. de C., 1996. Programa regional de promoción de la producción sotenible y tuilización de frutas y hortalizas amazónicas: estrategias y acciones. 1996. Lima, Perú: Secretaria por-Tempore.
ARIZALETA, M., ÁLVAREZ, A. y PÉREZ, M., 2015. Caracterización De Frutos Y Efecto De Temperatura De Almacenamiento Sobre Calidad De Pulpa De Copoazú. Revista Unellez de … [en línea], Disponible en: http://150.187.216.91/revistas/index.php/rucyt/article/view/302.
AZEREDO, H.M.C. De, 2012. Fundamentos de estabilidade de alimentos. Fundamentos de Estabilidade de Alimentos, EMBRAPA [en línea], pp. 326. ISSN 0031-9023. Disponible en: http://scholar.google.com/scholar?hl=en&btnG=Search&q=intitle:Fundamentos+de+estabilidade+de+alimentos#0.
BENASSI, M. T.; ANTUNES, A.J., 1988. A comparison of metaphosphoric and oxalic acids as extractant solutions for the determination of vitamin C in selected vegetables. Arquivos de Biologia e Tecnologia, vol. 31, pp. 507–513.
CASTELLANO, G., RAMÍREZ, R., SINDONI V., M.J., HIDALGO L., P.R., BURGOS, M.E., MARÍN R, C., NÚÑEZ-CASTELLANO, K. y MARTÍNEZ, L., 2016. EFECTO DE LA TEMPERATURA DE ALMACENAJE SOBRE LAS CARACTERÍSTICAS ORGANOLÉPTICAS DE FRUTOS DE LIMÓN PERSA (Citrus latifolia Tanaka). Revista Iberoamericana de Tecnología Postcosecha, ISSN 1665-0204.
MARTIN, L.G.P., 2013. Estudo da secagem da polpa de cupuaçu por atomização. , pp. 110.
MARTINS, V.B., 2008. PERFIL SENSORIAL DE SUCO TROPICAL DE CUPUAÇU (Theobroma grandiflorum Schum). S.l.: s.n.
PÉREZ, P., 2015. COMPORTAMIENTO REOLÓGICO DE LA PULPA TAMIZADA DE 4 COPOAZÚ (Theobroma grandiflorum). S.l.: Universidad Nacional Amazónica de Madre de Dios.
SANTOS, G. M., MAIA G. A., SOUSA, P. M., FIGUEIREDO, R. W., COSTA, J.M.C. y FONSECA, A.V. V, 2010. Antioxidant activity and correlations with bioactive components from commercial products of cupuaçu. Ciencia Rural, vol. 40, pp. 1636–1642.
SILVA, F.M., SIMS, C., BALABAN, M.O., SILVA, C.L.M. y O’KEEFE, S., 2000. Kinetics of flavour and aroma changes in thermally processed cupuacu (Theobroma grandiflorum) pulp. Journal of the Science of Food and Agriculture, vol. 80, no. 6, pp. 783–787. ISSN 00225142. DOI 10.1002/(SICI)1097-0010(20000501)80:6<783::AID-JSFA622>3.0.CO;2-R.
VENTURIERI, G.A., 1993. Cupuaçu: A espécie, sua cultura, usos, e processamento. 1993. S.l.: Clube do cupu.
VIEIRA, M.C., TEIXEIRA, A.A. y SILVA, C.L.M., 2000. Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar. Journal of Food Engineering, vol. 43, no. 1, pp. 1–7. ISSN 02608774. DOI 10.1016/S0260-8774(99)00121-1.
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Jaime Cuse Quispe, Victor Hugo Lima Pimentel, Lastenia Cutipa Chávez
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors retain their rights:
a. The authors retain their trademark and patent rights, as well as any process or procedure described in the article.
b. The authors retain the right to share, copy, distribute, execute and publicly communicate the article published in the Revista Agrotecnológica Amazónica (RAA) (for example, place it in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the RAA.
c. Authors retain the right to make a subsequent publication of their work, to use the article or any part of it (for example: a compilation of their works, notes for conferences, thesis, or for a book), provided that they indicate the source of publication (authors of the work, journal, volume, number and date).
