A study on degradation kinetic of ascorbic acid in amla (Phyllanthus emblica L.) during cooking

International Journal of Food Sciences and Nutrition

Volumn 55, Issue 5, 2004, Pages 415-422

  Nisha, P ^a   Shinghal, Rekha S ^a   Panditt, Aniruddha B ^a  

^a UNIVERSITY OF MUMBAI   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID;

ARTICLE; CHEMICAL REACTION KINETICS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COOKING; DEGRADATION KINETICS; EMBLICA OFFICINALIS; FOOD QUALITY; HEAT TREATMENT; MATHEMATICAL MODEL; NONHUMAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; PREDICTION; STEADY STATE; TEMPERATURE DEPENDENCE; CHEMICAL MODEL; CHEMISTRY; DRUG STABILITY; FOOD ANALYSIS; HALF LIFE TIME; HEAT; HUMAN; METABOLISM; METHODOLOGY;

PHYLLANTHUS EMBLICA;

ASCORBIC ACID; COOKERY; DRUG STABILITY; FOOD ANALYSIS; HALF-LIFE; HEAT; HUMANS; MODELS, CHEMICAL; PHYLLANTHUS EMBLICA;

EID: 8844221274     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480412331321823     Document Type: Article

References (25)

1. Belitz HD & Grosch W (1999): Vitamins. In Food Chemistry 2nd edn, pp. 383-387. Germay: Springer-Verlag.
2. Blang SM & Hajratwala B (1972): Kinetics of aerobic oxidation of ascorbic acid. J. Pharm. Sci. 61, 556-562.
3. Bord Bury JH (1986): Ascorbic acid and dehydroascorbic acid content of some tropical root crops from South Pacific. J. Food Sci. 51, 975-987.
4. Dennison DB & Kirk JR (1978): Oxygen effect on the degradation of ascorbic acid in a dehydrated food system. J. Food Sci., 609-612 43, 618.
5. Faboya OOP (1990): The effects of preprocess handling conditions on the ascorbic acid content of green leafy vegetables. Food Chem. 38, 297-303.
6. Finholt P, Paulson RB & Higuchi T (1963): Rate of anaerobic degradation of ascorbic acid in aqueous solutions. J. Pharm Sci. 52, 948-954.
7. Ghorai K & Sethi V (1996): Varietal suitability of amla ('Desi' and 'Banarasi') fruits for stirage and preservation. Ind. Food Packer. 50, 11-18.
8. Johnson JR, Braddock RJ & Chen CS (1995): Kinetics of ascorbic acid loss and non-enzymatic browning in orange juice serum: Experimental rate constants. J. Food Sci. 60, 502-504.
9. Joshi JB & Patel SB (2002): Fuel-efficient steam cooking device. US National Phase Patent Application No. 10/149, 475.
10. Joshi MR, Srirangarajan AN & Paul Thomas (1990): Effect of gamma irradiation and temperature on sugar and ascorbic acid changes in five Indian potato cultivars during storage. Food Chem. 35, 209-216.
11. Kabasakalis V, Siopidou D & Moshatou E (2000): Ascorbic acid content of commercial fruit juices and its rate of loss upon storage. Food Chem. 70, 325-328.
12. Karla CL (1988): The chemistry and technology of amla (Phyllanthus emblica) - a resume. Ind. Food Packer. 42, 67-82.
13. Kirk J, Dennison B, Kokoczeke P & Heldman DR (1977): Degradation of ascorbic acid in dehydrated food system. J. Food Sci. 42, 1274-1279.
14. Lathrop PJ & Leung HK (1980): Rates of ascorbic acid degradation during thermal processing of canned peas. J. Food Sci. 45, 152-153.
15. Lee YC, Kirk JR, Bedford CL & Hedman DR (1977): Kinetics and computer simulation of ascorbic acid stability of tomato juice as functions of temperature, pH and metal catalyst. J. Food Sci. 42 640-648.
16. Libuza TP & Riboh D (1982): Theory and application of Arrhenius kinetics to the prediction of nutrient losses in foods. J. Food Sci. 47, 66-74.
17. Preisley RJ (1979): Vitamins. In Effect of Heat Processing on Food Stuffs, pp. 121-178. London: Applied Science Publishers.
18. Ramaswami HS, Van De Voort FR & Ghasal S (1989): An anlysis of TDT and Arrhenius methods for handling process and kinetic data. J. Food Sci. 54, 1322-1326.
19. Ranganna S (1999): Vitamins. In Handbook of Analysis and Quality Control for Fruit and Vegetable Products, 3rd edn, pp. 105-118. New Delhi: Tata McGraw-Hill.
20. Shirsat SG & Paul Thomas (1998): Effect of irradiation and cooking methods of ascorbic acid levels of four potato cultivars. J. Food Sci Technol. 35, 509-514.
21. Singh RP, Heldman DR & Kirk JR (1976): Kinetics of quality degradation: ascorbic acid degradation in infant formula during storage. J. Food Sci. 41, 304-308.
22. Singh M, Shivhare US, Singh H & Bhawa AS (1999): Osmotic concentration kinetics of amla preserve. Ind. Food Packer 53, 13-22.
23. Steaven RT (1988): Vitamins and minerals. In Principles of Food Science, Part I, ed. OR Fenemma, pp. 365-371. New York: Marcel Dekker.
24. Steaven RT, Veron RY & Michael CA (1985): Vitamins and minerals. In Food Chemistry, ed. OR Fenemma, 2nd edn, pp. 493-499. New York: Marcel Dekker.
25. Van Boekel MAJS (1996): Statistical aspects of kinetic modelling for food science problems. J. Food Sci. 61, 477-489.