Stability of vitamin C in fresh and freeze-dried capsicum stored at different temperatures.

Content Provider	Europe PMC
Author	Rahman, Mohammad Shafiur Al-Rizeiqi, Mohamed Hamed Guizani, Nejib Al-Ruzaiqi, Mohammed Salom Al-Aamri, Abeer Hamed Zainab, Sumaiya
Abstract	The objective of this study was to determine vitamin C stability in fresh and freeze-dried capsicum during storage at different temperatures. Fresh capsicum stored at 20 °C showed an initial decrease in vitamin C with a minimum peak after 2 days and then increased to a maximum peak after 13 days followed by a gradual decay. In general a gradual decrease of vitamin C was observed in the cases of fresh (i.e. stored at 5, −20, −40 °C) and freeze-dried capsicum stored at all temperatures (i.e. 60 to −40 °C). The degradation kinetics of vitamin C was modeled by zero and first order reaction and rate constants were estimated. The rate constant increased with the increase in storage temperature, while it was decreased with the decrease of moisture content. At storage temperature 5 °C, first order rate constants were observed as 7.1 × 10−2, 7.7 × 10−2, and 4.3 × 10−3 day−1 in the cases of samples containing moisture contents 94, 15 and 5 g/100 g sample, respectively.
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ISSN	00221155
Volume Number	52
DOI	10.1007/s13197-013-1173-x
PubMed Central reference number	PMC4348295
Issue Number	3
PubMed reference number	25745242
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-09-25
Publisher Place	India
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2013
Subject Keyword	Ascorbic acid Capsicum Food stability Vitamin C Drying
Content Type	Text
Resource Type	Article
Subject	Food Science