Abstract
Thermal/enzymic degradations of ascorbic acid in whole, chopped and pureed fluted pumpkin leaves were studied from 60 to 100C (S-60 min). Degradation of ascorbic acid followed first order kinetics with the rate constants having maximum values at 80 - 90C. Ascorbic acid degradation exhibited strong deviation from linearity in thermal resistance, Arrhenius and absolute reaction rate plots at 100C indicating inactivation ofthe oxidative enzymes around 90C. At lower temperatures (60-90C) ascorbic acid was more stable in the whole and chopped leaves than in the pureed system. Activation energies ranged from 49 to 50.8 KJ mol -1 . At 100C, the puree matrix offered more protection to ascorbic acid.
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