Pendugaan Penurunan Kandungan Asam Askorbat Brokoli(Brasisca oleracea Var. Italica) Selama Penyimpanan Dingin Menggunakan Pendekatan Persamaan Arrhenius

Menganalisis mutu selama penyimpanan dapat dilakukan dengan mengendalikan kondisi penyimpanan tertentu serta menduga laju penurunan mutu yang terjadi. Penelitian ini bertujuan untuk menduga penurunan kandungan asam askorbat (Brassica oleracea Var. Italica) selama penyimpanan mengunakan pendekatan persamaan Arrhenius. Brokoli disimpan dengan variasi suhu yaitu suhu 5 ⁰C, 10 ⁰C, dan 20 ⁰C. Analisis dilakukan 3 hari sekali hingga panelis menolak dengan parameter susut bobot, tingkat kekerasan, Klorofil, Kalsium, vitamin C (Asam Asam dan uji organoleptik yaitu warna, rasa, aroma dan tekstur.Model Arrhenius berdasarkan kandungan vitamin C (asam askorbat) menghasilkan umur simpan pada brokoli yaitu pada suhu 5°C dengan kemasan adalah 21 hari dengan nilai R² adalah 0,97, pada suhu 10°C dengan kemasan didapatkan umur simpan 21 hari dengan nilai R² adalah 0,98, pada suhu 20°C didapatkan umur simpan yaitu 6 hari dengan nilai R² adalah 0,97.Perlakuan terbaik pada penelitian ini yang mampu mempertahankan mutu simpan brokoli dan memiliki umur simpan yang lama, yaitu penyimpanan pada suhu 5°C dengan berdasarkan parameter susut bobot terendah sebesar 11,5%, tingkat kekerasan tertinggi sebesar 0,7 kg/cm², penyimpanan suhu 5 °C dengan kemasan 21 hari penurunan kandungan vitamin C (asam askorbat) terendah yaitu 21,2 mg , dan penurunan klorofil sebesar 0,35 mg/1gr.Establishment Of Ascorbic acid Of Broccoli (Brassica oleracea Var. Italica) , During Storage With Arrhenius ApproachAbstract. Analyzing quality during storage can be done by controlling certain storage conditions as well as suspecting the rate of degradation that occurs. This study aims to estimate the decrease in ascorbic acid content (Brassica oleracea Var Italica) during storage using the Arrhenius equation approach. Broccoli is stored with temperature variations of 5 ⁰C, 10 ⁰C, and 20 ⁰C. Analysis is done every 3 days until panelist refused with weight loss parameter, hardness level, chlorophyll, calcium, vitamin C acid acid and organoleptic test that is color, flavor, aroma and texture. Arrhenius model based on vitamin C content (ascorbic acid) produces shelf life at broccoli ie at 5 ° C with packing is 21 days with R² value is 0.97, at 10 ° C with packaging obtained by 21 days saving life with R² value is0.98, at 20 ° C we have a shelf life of 6 days with R² value is 0.97. The best treatment in this study is able to maintain the quality of broccoli and has a long shelf life, ie storage at 5 ° C based on the lowest weight loss parameter of 11.5%, the highest hardness level of 0.7 kg / cm², storage temperature of 5 ° C with the 21 day packs of decrease in vitamin C content (ascorbic acid) the lowest is 212 mg, and the decrease of chlorophyll by 0.35 mg / 1gr.

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Kinetic Performance of Ascorbic Acid Degradation on Local Lemon Juice using Different Packaging Materials at Storage

International Journal of Recent Technology and Engineering - 2 ◽

10.35940/ijrte.b1035.0782s219 ◽

2019 ◽

Vol 8 (2S2) ◽

pp. 192-196

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Storage Temperature ◽

Ascorbic Acid Content ◽

Lemon Juice ◽

Acid Dissolution ◽

Degradation Kinetic ◽

Acid Degradation ◽

Nonenzymatic Browning ◽

The Stability

Kinetic of ascorbic acid dissolution of vitamin ( C ) in Lemon juice 10 Brix packaged in glass and plastic bottles stored at 20,30 and 40 °C for four months have been investigated .The results showed that increasing temperature and period storage caused decreasing in ascorbic acid content and increasing nonenzymatic browning. The stability of ascorbic acid and reduced of nonenzymatic browning was better in the packed in glass bottles. The results of ascorbic acid degradation kinetic parameter showed that the order of the reaction is First and there was an increasing in rate constant(K)in the case of increasing of the storage temperature and in the samples of glass bottlesk.The activation energy (Ea) decrease in plastic bottles. It was found that the shelf life of samples decreased with increasing the storage temperature .We got in this study the shelf life of ascorbic acid from 0 to 50 0C.

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Shelf-life, quality, safety evaluations of blueberry fruits coated with chitosan nano-material films

Scientific Reports ◽

10.1038/s41598-020-80056-z ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Yang Li ◽

Sami Rokayya ◽

Fuguo Jia ◽

Xin Nie ◽

Jingwen Xu ◽

...

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Storage Temperature ◽

Titratable Acidity ◽

Soluble Solids ◽

Microbiological Analysis ◽

Nano Coating ◽

Nano Material ◽

Yeasts And Molds

AbstractChitosan coating (B/CH) in addition with nano-material films as silicon (B/CH/Nano-SiO2) and titanium (B/CH/Nano-TiO2) dioxides were developed and applied to detect potential changes on fresh blueberry fruits in commercial storage temperature. Physical, mechanical parameters (weight loss, decay rate, colour index and firmness), phytochemical contents (ascorbic acid, acidity, soluble solids concentration, titratable acidity, and repining index), phenolic enzymes (peroxidase and polyphenoloxidase), pigments (anthocyanin) and microbiological analysis (mesophilic aerobic, yeasts and molds populations) were detected every other day until the end of the experiment. Nano-coating based on (Nano-TiO2) established the most suitable values for weight loss (2.22%), titratable acidity (0.45% citric acid), and repining index. (B/CH/Nano-TiO2) reported a gradual increase in polyphenoloxidase and peroxidase enzyme activities (659.45 U/min g) and (20.39 U/min g), respectively. While, (B/CH/Nano-SiO2) established the slightest change in acidity (2.61), anthocyanin (105.19 cyanidin-3-O-glucoside mg/100 g FW) and minimized the growth of mesophilic aerobic, yeasts, and molds populations (3.73–3.98 log CFU/g), respectively. (B/CH) films maintained lightness (6.80% loss) and recorded the highest ascorbic acid content (7.34 g/100 g FW). Therefore, chitosan nano-material films can maintain nutrients and control the microbial growth for extending the shelf life of fresh blueberry fruits.

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Pengaruh Suhu Penyimpanan Obat Kapsul Komersil Terhadap Organoleptik

Jurnal Farmasi Tinctura ◽

10.35316/tinctura.v2i1.1540 ◽

2020 ◽

Vol 2 (1) ◽

pp. 10-17

Author(s):

Venny Diah Ningsih

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Room Temperature ◽

Storage Temperature ◽

Drug Product ◽

Ascorbic Acid Content ◽

Cold Temperature ◽

Excessive Heat ◽

Long Time

Medicinal products have quality standards or qualities that are very important to determine the therapeutic effect of a drug. One of the external factors that affect drug quality is temperature, because temperature can affect the instability of the quality of a drug product. This study aims to determine the effect of storage temperature of commercial capsule drugs on organoleptic. The research method uses a quantitative approach and experimental method by measuring the ascorbic acid content of the vitamin C tablet drug samples, with variations in temperature, namely cold (5°C), room temperature (27°C) and excessive heat (48°C) for a long time 180 minutes time. The results showed that temperature had a significant effect on the content of ascorbic acid in commercial vitamin C tablets with the results in sample I cold temperature (5°C) 101.2%, room temperature (27°C) 97.6% and overheating temperature (48°C). 90.5%. In sample II the cold temperature (5°C) was 101.8%, the room temperature (27°C) was 103.3% and the overheat temperature (48°C) was 95.3% after 180 minutes of storage. Keywords: Temperature, Capsule Medicine, Organoleptic ABSTRAK Mutu atau kualitas suatu produk obat merupakan faktor penting untuk mengetahui efek terapetik dari suatu obat. Salah satu faktor eksternal yang dapat mempengaruhi mutu obat adalah suhu karena dapat mempengaruhi ketidakstabilan sifat fisikakimia senyawa aktif dalam sediaan. Penelitian ini bertujuan untuk mengetahui pengaruh suhu penyimpanan obat kapsul komersil terhadap organoleptik. Metode penelitian menggunakan pendekatan kuantitatif dan eksperimental dengan cara mengukur kadar asam askorbat dari sampel obat tablet vitamin C dengan variasi suhu yaitu dingin (5°C), suhu ruang (27°C) dan suhu panas berlebih (48°C) dengan lama waktu simpan 180 menit. Hasil penelitian menunjukkan bahwa suhu berpengaruh secara nyata terhadap kandungan asam askorbat dalam obat tablet vitamin C komersil dengan hasil pada sampel I suhu dingin (5°C) 101.2%, suhu ruang (27°C) 97.6% dan suhu panas berlebih (48°C) 90.5%. Pada sampel II suhu dingin (5°C) 101.8%, suhu ruang (27°C) 103.3% dan suhu panas berlebih (48°C) 95.3% setelah 180 menit penyimpanan. Kata Kunci: Suhu, Obat Kapsul, Organoleptik

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Effect of 1– MCP concentration, exposure time and storage temperature on post-harvest quality of mango fruit cv. Alphanso

Food Research ◽

10.26656/fr.2017.4(3).289 ◽

2020 ◽

Vol 4 (3) ◽

pp. 746-752 ◽

Cited By ~ 1

Author(s):

S.S. Gaikwad ◽

B.K. Sakhale ◽

R.F. Chavan

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Acid Content ◽

Storage Temperature ◽

Research Work ◽

Ascorbic Acid Content ◽

Soluble Solids ◽

Titrable Acidity ◽

Physico Chemical ◽

And Control

Present research work was undertaken to study the effect of 1-Methyl Cyclopropene (1- MCP) on quality and shelf life of the mango fruits (Cv. Alphanso). The freshly harvested matured mango fruits were treated with fungicide at 0.5 µL/L concentration for 10 mins followed by washing and cleaning. The fruits were then exposed to different concentrations of 1-MCP viz. 0.5, 1.0, 1.5 and 2 µL/L at 20°C for 12 and 24 hrs respectively along with control fruits in an airtight chamber. The results obtained after conducting the above experiments indicated that the ripening was delayed by 1-MCP at early stages and shelf life of the fruit increases as the concentration of 1-MCP increased. Various physico-chemical changes such as physiological loss in weight (PLW), total soluble solids, surface colour, titrable acidity, ascorbic acid content and firmness of fruit was majorly influenced by 1-MCP which showed lower physiological loss in weight (11.6%), gradual increase in TSS from 9.7 to 22.1°Brix and colour from -3.63 to 2.59, considerable decrease was observed in titrable acidity from 1.34 to 0.14%, Ascorbic acid content from 81.18 to 25.2 mg/100 g and texture decreased from 312 to 66 gf respectively as compared to rest of the treatments and control fruits.

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PENGHAMBATAN PEMASAKAN BUAH SRIKAYA (Annona squamosa L.) DENGAN SUHU RENDAH DAN PELAPISAN KITOSAN

Agric ◽

10.24246/agric.2015.v27.i1.p23-29 ◽

2016 ◽

Vol 27 (1) ◽

pp. 23

Author(s):

Widya Mudyantini ◽

Endang Anggarwulan ◽

Puji Rahayu

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Respiration Rate ◽

Acid Content ◽

Storage Temperature ◽

Ascorbic Acid Content ◽

Apple Fruit ◽

Annona Squamosa ◽

Sugar Reduction

<p>Annona squamosa L.is one of the perishable climateric fruit. The aims of this research were to study the ethylene levels, physiological and biochemical characters with application of temperatures and chitosan during storage. The research had been performed using Completely Randomized Design (CRD) with two factors, the variations in storage temperature (5°C, 15°C, 25°C) and the variation in chitosan (0%, 2%, 3%, 4%) with five replicates. The treatment of temperature 25°C and chitosan 0% was used as controls. The parameters observed included in respiration rate, weight loss, levels of ethylene, pigments, fruit hardness, ascorbic acid content and sugar reduction. Sugarapple fruit were taken from the same tree. The fruit were coated by chitosan and were stored at storage temperature. Observations were made in everyday until the controls were ripe. Data collected were analyzed using Anava followed byDMRTat 5% test level. The result showed that the combination of storage temperatures and chitosanconcentrationshadsignificant effect on the shelf life and quality of sugar apple fruit measured by several parameters. The treatments wereable to decrease weightloss and respiration rate, to maintain the content of water, the levels of sugar reduction, ascorbic acid content, the levels of a chlorophylls, b chlorophylls, total chlorophylls, and carotenoids were remained still high. The higher temperature is the lower the ethylene levels. The best combination treatment to extend the shelf life and to maintain quality of sugar apple fruit was chitosan 3% at temperatures 15°C.</p>

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Pengaruh Perlakuan Waktu dan Suhu Penyimpanan Dingin terhadap Mutu Kubis Bunga (Brassica Oleracea Var. Botrytis L.)

Jurnal BETA (Biosistem dan Teknik Pertanian) ◽

10.24843/jbeta.2020.v08.i01.p17 ◽

2019 ◽

Vol 8 (1) ◽

pp. 138

Author(s):

Chyntia Wulandari Eka Saputri ◽

I. A. Rina Pratiwi Pudja ◽

Pande Ketut Diah Kencana

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Cold Storage ◽

Storage Time ◽

Consumption Rate ◽

Storage Temperature ◽

Treatment Time ◽

O2 Consumption ◽

Damage Level ◽

Four Levels

Tujuan dari penelitian ini adalah untuk menentukan waktu perlakuan optimal dan suhu penyimpanan dingin untuk mutu kubis bunga. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari dua faktor, faktor pertama adalah suhu yang digunakan dan faktor kedua adalah waktu selama show case. Faktor pertama terdiri dari dua level, yaitu (P1): show case temperature 8oC, dan (P2): show case temperature 15oC dan tambah kontrol (P0). Faktor kedua terdiri dari empat level, yaitu (A0): penyimpanan selama 0 jam, (A1): penyimpanan selama 12 jam, (A2): penyimpanan selama 16 jam, (A3): penyimpanan selama 20 jam dan diulang untuk 3 kali ulangan. Kubis bunga sebagai kontrol disimpan pada suhu kamar (28 ± 1 ?). Parameter kualitas yang diamati dalam penelitian ini termasuk penurunan berat badan, tingkat konsumsi O2, warna (warna berbeda), uji organoleptik termasuk umur simpan dan tingkat kerusakan. Hasil penelitian menunjukkan parameter penurunan susut bobot, laju konsumsi O2, warna, umur simpan, tingkat kerusakan pada suhu perlakuan suhu terbaik adalah suhu 8 ? dan waktu penyimpanan 20 jam (P1A3).Kata kunci: kembang kol, waktu penyimpanan, suhu penyimpanan dingin The purpose of this study was to determine the optimal treatment time and cold storage temperature for the quality of cabbage flowers. This study uses a completely randomized design (CRD) consisting of two factors, the first factor is the temperature used and the second factor is the time during the showcase. The first factor consists of two levels, namely (P1): showcase temperature of 8oC, and (P2): showcase temperature of 15oC and added a control (P0). The second factor consists of four levels, namely (A0): storage for 0 hours, (A1): storage for 12 hours, (A2): storage for 16 hours, (A3): storage for 20 hours and repeated for 3 replications. Flower cabbage as control was stored at room temperature (28 ± 1 ?). The quality parameters observed in this study included weight loss, O2 consumption rate, color (color different), organoleptic tests including shelf life and damage level. The results showed the parameters of weight loss, O2 consumption rate, color, shelf life, damage rate at the best temperature of 8 ? and storage time of 20 hours (P1A3). Keywords: cauliflower, storage time, cold storage temperature

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Degradation Kinetic Modelling of Ascorbic Acid from Orange Juice

Proceedings ◽

10.3390/foods_2020-07693 ◽

2020 ◽

Vol 70 (1) ◽

pp. 55

Author(s):

Alina Soceanu ◽

Nicoleta Matei ◽

Simona Dobrinas ◽

Viorica Popescu

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Orange Juice ◽

Storage Temperature ◽

Kinetic Modelling ◽

Activation Parameters ◽

Graphical Analysis ◽

State Theory ◽

Activation Process ◽

Degradation Kinetic

Vitamin C or ascorbic acid is a basic nutrient, a highly effective antioxidant, widely used as food additive. Therefore, quality control in food industry demands ascorbic acid determination methods. The purpose of this study was to determine vitamin C in natural orange juices by spectrometric and voltammetric methods. Another goal was to determine the kinetic and thermodynamics activation parameters for ascorbic acid degradation in orange juices over time and at different temperatures. It was observed that during storage, ascorbic acid concentrations in orange juices were gradually decreased with time at a rate depending on storage temperature and type of orange juice. The reaction order was determined through integrated graphical analysis where the dependences of ln ct/c0 as a function of time reveals the high values for R2, indicating that the kinetics of the degradation of AA follows first order reaction at both studied temperatures. For studied samples the loss of ascorbic acid was varied between 4.33% and 9.13%. Enthalpy variation (ΔH) and entropy variation (ΔS) of activation process were obtained from the Eyring–Polany model based on transition state theory. The values of activation energy ranged between 7289.24 kJmol−1 and 15689.54 kJmol−1.

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COMPARISON OF ASCORBIC ACID CONTENT IN IMPORTED TOMATOES AND IN CULTIVARS GROWN IN NOVA SCOTIA

Canadian Journal of Plant Science ◽

10.4141/cjps87-047 ◽

1987 ◽

Vol 67 (1) ◽

pp. 331-335

Author(s):

HAK-YOON JU ◽

W. JOHN MULLIN

Keyword(s):

Ascorbic Acid ◽

Nova Scotia ◽

Vitamin C ◽

Acid Content ◽

Ascorbic Acid Content ◽

Fresh Weight ◽

Atlantic Region ◽

Significant Difference ◽

Cluster Location ◽

Greenhouse Tomatoes

The ascorbic acid (vitamin C) content of fresh imported field tomatoes and Nova Scotia greenhouse and field tomatoes was determined on a bi-weekly basis during the period of availability of each type of tomato to the Nova Scotia consumer in 1984. The average ascorbic acid contents of imported and Nova Scotia field and greenhouse tomatoes were 13.3, 16.7 and 17.7 mg 100 g−1 fresh weight, respectively. A study of nine recommended or promising field tomatoes for the Atlantic region showed significant differences in ascorbic acid content among the cultivars. The cultivar Quick Pick had the highest ascorbic acid content of 22.5 ± 1.5 mg 100 g−1, the cultivar Campbell 18 had the lowest content, 12.0 ± 2.9 mg 100 g−1. In Dombito greenhouse tomatoes the stage of maturity and the effect of cluster location were tested against ascorbic acid content. The lowest ascorbic acid content of 9.1 ± 1.0 mg 100 g−1 was found with the small green tomatoes while others from mature green to overripe contained 14.0–16.7 mg 100 g−1. Tomatoes from different cluster locations showed no significant difference in ascorbic acid content.Key words: Vitamin C, L-ascorbic acid, tomatoes

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Influence of chitosan coatings with citric essential oil on the shelf-life of minimally processed mango (Mangifera indica L.)

Revista Facultad Nacional de Agronomía Medellín ◽

10.15446/rfnam.v68n2.50983 ◽

2015 ◽

Vol 68 (2) ◽

pp. 7679-7688

Author(s):

Fabián Rico Rodríguez ◽

Carolina Gutiérrez Cortés ◽

Consuelo Díaz Moreno

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Shelf Life ◽

Mangifera Indica ◽

The Other ◽

Soluble Solids ◽

Total Acidity ◽

Minimally Processed ◽

Color Changes ◽

Sensory Acceptance

Demand for minimally processed fruits have increased due to their nutritional value and an increasing change in consumption habits. Physicochemical, microbiological, structural and sensory changes were determined in minimally processed mangoes (MPM) with chitosan (CH) edible coatings and lemon and orange essential oils (EOL). The MPM was first dipped in citric acid and a texturizing solution and then dipped in CH and lemon or orange EOL coatings. Weight loss, sensory acceptance, total soluble solids, total acidity, ascorbic acid, color changes, firmness and elasticity, and microbiological changes were quantified for 11 days of refrigerated storage. The CH and lemon EOL coating had more acceptance than the other treatments. No differences were found (p>0.05) for weight loss, total acidity, ascorbic acid, firmness or elasticity. There was a high amount of total phenols due to the EOL composition, as well as a high antioxidant capacity in the early days of storage. This characteristic decreased in the final days of the study. There was a decrease in the microbial charge for the lemon EOL treatment, as compared to the other samples. The CH and lemon EOL coating helped to maintain the shelf-life of the MPM for 11 days of storage without affecting the sensory acceptance. The CH and Orange EOL coating did not have an effect on the MPM physicochemical attributes; however, the sensory acceptance was negatively affected with off-flavors conferred to the MPM.

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Preservation of minimally processed 'aurora-1' peaches using additives

Revista Brasileira de Fruticultura ◽

10.1590/s0100-29452011000400023 ◽

2011 ◽

Vol 33 (4) ◽

pp. 1229-1239 ◽

Cited By ~ 3

Author(s):

Ramilo Nogueira Martins ◽

Ben-Hur Mattiuz ◽

Leandra Oliveira Santos ◽

Cristiane Maria Ascari Morgado ◽

Claudia Fabrino Machado Mattiuz

Keyword(s):

Ascorbic Acid ◽

Shelf Life ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Soluble Solids ◽

Enzymatic Browning ◽

Soluble Carbohydrates ◽

Minimally Processed ◽

Minimal Processing ◽

Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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