ISHS Acta Horticulturae 690: I International Rose Hip Conference
VİTAMİN C DEGRADATİON OF ROSE HİPS DURİNG DRYİNG AND EFFECTS OF DRYİNG MEDİUM ON VİTAMİN C DEGRADATİON |
| Authors: | S. Erentürk, M.S. Gülaboğlu, S. Gültekin |
| Keywords: | ascorbic acid, food quality, Rosa, rose hip, vitamin C retention |
| Abstract:
In this study, vitamin C degradation during drying of rose hips was investigated. The degradation of vitamin C was affected by time, temperature and content of moisture. Rate of vitamin C degradation during the drying of whole rose hips was satisfactorily described by a first-order kinetics, and the temperature dependency of the model was described by the Arrhenius relationship. The activation energy and the reaction rate constant were determined as a function of the moisture content. Drying experiments were also conducted on rose hips cut in pieces, and using air-CO2 mixtures. Cutting the rose hips before drying accelerated the drying process and increased the retention of vitamin C. The loss of vitamin C depended on the level of oxygen in the air-CO2 mixture used as a drying medium. | |
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