ASCORBIC ACID DEGRADATION KINETIC FOR MICROWAVE DRIED BASIL, PURSLANE AND CELERY LEAVES
In this study, the goal was to evaluate the ascorbic acid degradation in basil, purslane and celery leaves during microwave drying. The effects of microwave output power and sample amount on ascorbic acid loss in basil, purslane and celery leaves were investigated. The method for the determination of ascorbic acid content was based on the reaction between ascorbic acid and 2,6-dichloroindophenol and was successfully applied to basil, purslane and celery leaves. Increasing microwave output power and decreasing sample amount led to higher degradation rates in basil, purslane and celery leaves. Ascorbic acid degradation kinetics in basil, purslane and celery leaves during microwave drying followed a first-order reaction. The activation energy values were also calculated using an exponential expression based on Arrhenius equation for degradation of ascorbic acid.
Copyright (c) 2015 Latin American Applied Research - An international journal
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Once a paper is accepted for publication, the author is assumed to have transferred its copyright to the Publisher. The Publisher will not, however, put any limitation on the personal freedom of the author to use material from the paper in other publications. From September 2019 it is required that authors explicitly sign a copyright release form before their paper gets published. The Author Copyright Release form can be found here