Abstract
Kinetics study on Vitamin C and beta-carotene degradation in mango juice was examined. Ten (10) mango fruits (Mangifera Indica) of the common cultivar were selected for analysis; the fruits were allowed to reach approximately 75% of full ripeness. Sixteen (16) samples of the mango juice were pasteurized at temperatures of 60oC, 70 oC, 80 oC and 90 oC for 10, 20, 30, 40 minutes respectively, and kept under refrigerated conditions at 10 oC. The pH values at these periods ranged from 4.43-4.47. Results showed that both Vitamin C and beta carotene concentrations decreased with time following a zero order kinetic model. The highest R2 coefficient was 0.9955 in Vitamin C, while that of beta- carotene was 0.9872. The Arrhenius plots (Ink versus 1/T) showed the calculated activated energy Ea =12.192KJ/mol for Vitamin C. while the activation energy Ea = 19.097KJ/mol for beta-carotene. Hereto, heat treatment of mango juice should be carried out under low temperature conditions at short given intervals to retain the vitamin c and beta-carotene contents after juicing, during processing.
Highlights
Mango, often referred to as the king of tropical fruits, is an important fruit crop cultivated in tropical regions (Boghrma et al, 2000)
The methods used to obtain kinetic parameters are of major importance in providing data to improve the outstanding and monitoring of vitamin C and beta-carotene retention during the processing mango juice and even at storage
Since pH has an influence on the stability of vitamin C in mango juice
Summary
Often referred to as the king of tropical fruits, is an important fruit crop cultivated in tropical regions (Boghrma et al, 2000). The mango drupe- consisting of mesocarp (edible fleshy part) and endocarp (large woody, flatten pit). Apart from their importance in enhancing nutrition and food security, the mango fruits are increasingly being cultivated for commercial purposes. Mangoes are rich in other non-provitamin A carotenoid These have diverse roles and benefits for human health including antioxidant activity, cell communication, immune function enhancement and UV skin protection (Palozza and Krinsky, 1992). The methods used to obtain kinetic parameters are of major importance in providing data to improve the outstanding and monitoring of vitamin C and beta-carotene retention during the processing mango juice and even at storage
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