DONE BY
SUBMITTED TO
THE DEPARTMENT OF CHEMICAL ENGINEERING,
FEDERAL UNIVERSITY OF TECHNOLOGY, OWERRI
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CHAPTER ONE
INTRODUCTION
1.1 BACKGROUND
Quality of foods meant for consumption is very important, and the quality
of foods can reduce during storage. The loss of some nutrients such as
ascorbic acidmight be a critical factor for the shelf life of some fruit
products such as pineapple, pawpaw and tomatoes (Laing,Schlueter,
&Labuza,2006)since vitamin C content of fruits undergoes destruction
during storage (Johnson, Braddock, & Chen, 2006; Lee &Nagy, 2004;
Solomon, Svanberg, &Sahlstrom2002).
Ascorbic acid is one of the important water soluble vitamins. It is essential
for collagen, carnitine and neurotransmitters biosynthesis. Most plants and
animals synthesize ascorbic acid for their own requirement. However, apes
and humans cannot synthesize ascorbic acid due to lack of an enzyme
gulonolactoneoxidase. Hence, ascorbic acid has to be supplemented mainly
through fruits (Lee et al., 2004). Fruits are major source of dietary
antioxidants that impart health benefits beyond nutrition. The presence of
antioxidants in fruits have been attributed to protect the cells against the
damaging effects of reactive oxygen species resulting in strong protection
against major disease risk including cancer, inflammation, atherosclerosis
etc.Ascorbic acid (AA) is an important component of our nutrition and it is
used as additive in many foods because of its antioxidant capacity. Thus, it
increases quality and technological properties of food as well as nutritional
value (Solomon et al., 2002)
However, Ascorbic acid is an unstable compound and under less desirable
conditions it decomposes easily.Degradation of Ascorbic Acid proceeds both
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aerobic and anaerobic pathways (Huelin, 2005; Johnson et al., 2006) and
depends upon
many
factors such
as oxygen, heat,
light, storage
1.2 OBJECIVE
The objective of this study is to determine the kinetic degradation of
ascorbic acid in pineapples, pawpaw (Caricapapaya) and tomatoesunder
the market storage conditions in Nigeria.
The reason of the study is to compare the rate at which vitamin C degrades
under each condition of storage the fruits were subjected to, bearing in
mind the nutritional importance of vitamin C.
The urgency is to recommend the optimum market storage conditions of
pineapple, pawpaw and tomatoes. This will limit the degradation of
ascorbic acid in the fruits,thus enhancing the nutritional values and quality
of the fruits for consumption.
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CHAPTER TWO
LITERATURE REVIEW
2.1 MODELS AND MODELLING
The answer of the definition of modeling is not straightforward because it
depends on the goals of modeling and the type of model used. In more
general terms, models attempt to formulate the behavior of systems from
knowledge of the properties of their component parts(Erdi, &Toth, 2001).
Invariably, models are simplification of the real world, designed to facilitate
predictions and calculations. Models are tools used in handling complex
situations. Modeling is an attempt by the modeler to approximate the real
world but the truth in principle will not be reached(Erdi et al., 2001). The
models help us to see opportunities and limitations of a system to be
modeled. Thus, models can be seen as a way of communicating a view of
the world and they are open to scientific debate. This applies equally well
to kinetic modeling of the quality of food.
A picture of the various ways in which models can be used to describe a
system is as follows: suppose that an input is given to a system that will
respond with an output. (See figure 2.1). If we know the input I and we
can measure the response R, we can use a model to learn about the
system, S. example if we heat a food (heat is the input) and we measure
the effect on vitamin C concentration (which is the response), we can learn
something about the behavior of vitamin C concentration, in that particular
food matrix (the system)(Demin, &Goryanin, 2009). If we know the input
as well as the system, we can use a model to predict the response. For
instance, if we know how much heat we input into a system and we know
how the vitamin C in the system responds to this, we can predict the level
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SYSTEM
OUTPUT
INPUT
FIGURE 2.1
.1 PICTORIAL REPRESENTATION OF A MODEL
Models require predictions; it can be prediction of the response or the
input. Prediction means that it is possible via models to predict events or
situations that were not in away used in setting up the model. This can be
future events, or events that were
were obtained independently in other studies.
Figure 2.1 are sometimes referred to as conceptual models i.e. a
hypothesis about how a system works and respond to changes in inputs. In
other words, it is asset of qualitative assumptions into quantitative ones,
and if we describe this with mathematical equations, a conceptual model
changes into a mathematical one (Adler, 2004).
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constant
(the
gas
constant)
which
is
known.
Time
and
and
temperature
because we
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can control
time
and
C6H8O6------------------------(2.2)
Glucose
ascorbic acid
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ease
with
which
ascorbic
acid
can
lose
hydrogen
and
form
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#5: Broccoli
Vitamin C in 100g Per cup chopped (92g)
89.2mg (149% DV) 81.2mg (135% DV)
Other Brassica Vegetables High in Vitamin C (%DV per cup): Brussels Sprouts (125%),
Green Cauliflower (94%), Cauliflower (86%), Red Cabbage (85%), and Cabbage (60%).
#6: Berries (Strawberries)
Vitamin C in 100g Per cup sliced (166g) 1 large strawberry (18g)
58.8mg (98% DV) 97.6mg (163% DV)
10.6mg (18% DV)
Other Berries High in Vitamin C (%DV per cup): Raspberries (54%), Blackberries (50%)
and Blueberries (24%).
#7: Citrus Fruits (Oranges)
Vitamin C in 100g Per cup, sections (180g) Per orange (131g)
53.2mg (89% DV)
95.8mg (160% DV) 69.7mg (116% DV)
Other Citrus Fruit High in Vitamin C (%DV per fruit): 1/4 Pomelo (155%), Lemon (74%),
Clementine (60%), and 1/2 Grapefruit (57%).
#8: Tomatoes (Cooked)
Vitamin C in 100g Per cup (240g)
Other Fruits High in Vitamin C (%DV per cup, chunks or balls): Mango (100%),
Pineapple (131%), Cantaloupe Melon (108%), and Honeydew Melon (53%)..
Source:
USDA
(United
states
department
of
Agriculture)Nutrient Database
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STORE TEMPERATURE
The rate at which biochemical reactions occur in food increases with
increase in temperature. There is a relationship between ascorbic acid
degradation in foods and temperature. The logarithm of the reaction rate is
a linear function of temperature. In the present instance, the reaction rate
is more frequently measured in terms of Q10 (the ratio of the rate of one
temperature to that at temperature 10C lower) than by Z (the
temperature range over which the rate changes 10 fold). The concept of
Q10 was introduced by vanthoff who found that the Q10 for many reactions
was about 2 that is the reaction rate approximately doubles for each 10 C
temperature rise.
Thus the lower the storage temperature the more slowly do foods suffer
degradation by those biochemical spoilage reactions. In addition the rate of
growth of bacteria is reduced by lower storage temperature. Also fungi
growth is strongly inhibited by low temperature. It can be inferred that
reduction in storage temperature effectively results in the expansion of
storage life hence reduces the degradation of ascorbic acid concentration in
fruits and vegetables (Adisa, 2006)
STORE HUMIDITY
If the humidity of a store atmosphere is below the equilibrium relative
humidity (or ERH) of the food being stored, that food will lose moisture to
the atmosphere. Conversely if it is above the ERH of the food, the latter
will absorb water. Equilibrium relative humidity is the relative humidity of
the atmosphere at a particular temperature at which a substance will
neither gain nor lose moisture. Thus ideally the ERH should be adjusted to
the ERH of the stored product.
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2.3 TOMATOE
The tomato is
the
edible,
often
red fruit/berry of
often sprawls over the ground and vines over other plants. It is
a perennial in its native habitat, although often grown outdoors in
temperate climates as an annual. An average common tomato weighs
approximately 100 grams (4 oz). The table below shows the different
nutrient composition of tomatoes.
TABLE 2.2 NUTRITIONAL CONSTITUENTS OF TOMATO
Red tomatoes, raw
Nutritional value per 100 g (3.5 oz)
Energy
74 kJ (18 kcal)
Carbohydrates
Sugars
2.6 g
Dietary fiber
Fat
3.9g
1.2 g
0.2 g
Protein
0.9 g
Vitamins
Vitamin A equivalence.(5%) 42 g
beta-carotene(4%) 449 g
luteinzeaxanthin
Thiamine (B1)
123 g
(3%) 0.037 mg
(17%) 14 mg
Vitamin E
(4%) 0.54 mg
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Vitamin K
(8%) 7.9 g
Trace metals
Magnesium (3%) 11 mg
Manganese (5%) 0.114 mg
Phosphorus (3%) 24 mg
Potassium (5%) 237 mg
Other constituents
Water
94.5 g
Lycopene
2573 g
2.4 PAWPAW
Cultivated papaya, Carica papaya, sometimes known as pawpaw, is afastgrowing tree-like herbaceous plant in the family Caricaceae.
Papaya is generally known as papaya in other countries. In some areas,
an unrelated plant, Asiminiatriloba(Annonaceae), native to north America,
is also called pawpaw. Until recently, the Caricaceae was thought to
comprise 31 species in three genera (namely Carica, Jacaratiaand Jarilla)
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from tropical America and one genus, Cylicomorpha, from equatorial Africa.
However, a recenttaxonomic revision proposed that some species formerly
assigned to Caricawere more appropriately classified in the genus
Vasconcella(watson,1997). Accordingly, the familys classification has been
revised to comprise Cylicomorphaand five South and Central American
genera (Carica, Jacaratia, Jarilla, Horovitziaand Vasconcella), with Carica
papaya the only species within the genus Carica(Syvanen, 1999).
Papaya is now grown in all tropical countries and many sub-tropical
regions of the world. It was deliberately introduced to Australia more than
a century ago as a horticultural crop for fruit production.
2.4.1 USES OF PAPAYA
Economically, Carica papaya is the most important species within the
Caricaceae, being cultivated widely for consumption as a fresh fruit and for
use in drinks, jams candies and as dried and crystallised fruit (watson,
1997). Green fruit and the leaves and flowers may also be used as a
cooked vegetable (Watson, 1997). Nutritionally, papaya is a goodsource of
calcium and an excellent source of vitamins A and C.The vitamin A and C
content of one medium papaya approaches or exceeds minimum daily
requirements for adults. The fruit of some species of Vasconcellamay be
used as a food source, particularly in some regions of South and Central
America, but such usage is relatively limited. Papaya also has several
industrial uses. Biochemically, its leaves and fruit are complex, producing
several proteins and alkaloids with important pharmaceutical and industrial
applications (El Moussaoui et al., 2001). Of these, however, papain, is a
particularly important proteolytic enzyme that is produced in the milky
latex of green, unripe papaya fruits (note that ripe papaya fruit contain no
latex or papain). The latex is harvested by scarifying the green skin to
induce latex flow, which is allowed to dry before collection for processing.
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21 | P a g e
FIGURE 2.3PAWPAW
2.5 PINEAPPLE
The pineapple which has Ananascomosus as a botanical name is a
tropical
plant
with
of
coalesced
23 | P a g e
Pineapple, raw
Nutritional value per 100 g (3.5 oz)
Energy
Carbohydrates13.12 g
Sugars
9.85 g
Dietary fiber
1.4 g
Fat
0.12 g
Protein
0.54 g
Vitamins
Thiamine (B1)
(7%) 0.079 mg
Riboflavin (B2)
(3%) 0.032 mg
Niacin (B3)
(3%) 0.5 mg
(9%) 0.112 mg
Folate (B9)
(5%) 18 g
Choline
(1%) 5.5 mg
Vitamin C
(58%) 47.8 mg
Trace metals
Calcium
(1%) 13 mg
Iron
(2%) 0.29 mg
Magnesium
(3%) 12 mg
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Manganese
(44%) 0.927 mg
Phosphorus
(1%) 8 mg
Potassium
(2%) 109 mg
Sodium
(0%) 1 mg
Zinc
(1%) 0.12 mg
Source:USDA(United
states
department
of
Agric)Nutrient
Database
powerful
tool
that
can
help
to
unravel
basic
reaction
=-k[A]----------2.4
[ ]
=k[B]----------2.5
=-k
----------2.7
withkthe (pseudo) zero order rate constant; the rate is seen effectively to
be independent on concentration of B. The rate will, however, depend on
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[ ]
=-2k[A]2----------2.9
[ ]
=k[B]2-----------2.10
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CHAPTER THREE
MATERIALS AND METHODS
3.1 METHOD USING IODOMETRIC TITRATION
In the present research, vitamin C standard was used to standardize an iodine
solution prepared by mixing potassium iodate and potassium iodide. Then
vitamins C in fruit juice samples were determined by titration an unknown aliquot
against
the
prepared
iodine
solution.
The
method
was
adopted
paws.wcu.edu/bacon/vitamin C.pdf.
Pineapple
Caricapapaya (pawpaw)
Tomato
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from
Soluble Starch
II.
Distilled water
III.
Standard Vitamin C
IV.
V.
VI.
0.250 grams of
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materials:
Heating
mantle,
Grinder,
Filter
cloth,
d) I repeated the titration twice more and found the average of the titre
volumes.( the volumes of the three titration agreed to within 0.1
millilitres).
e) I added 25 millilitres of the juice samples to a 125 millilitres
Erlenmeyer flask.
f) I then titrated until the end point was reached (i.e. I added iodine
solution until a colour change that persisted longer than 20 seconds).
g) I recorded the titre volumes of the various juice samples.
3.5 CALCULATION
I.
Average volume =
II.
--------------------3.1
! "
#
"
$ % ! !
" " $
$ $ "
&
" " $
$ $ "
"
III.
#
!
! "
"
$ % ! !
' !
!
' &
&
----3.2
Concentration =
IV.
' &
- $
$!
"
&
----------------3.3
= 02Mwas
33 | P a g e
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
4.1 TITRATION RESULT
TABLE 4.1: STANDARD VITAMIN C SAMPLE TITRATION
RESULT
The table below shows the results of the titration of the standard vitamin C
sample with iodine solution.
Titre number
First titration
0.00ml
26.4ml
Second titration
0.00ml
26.3ml
Third titration
0.00ml
26.5ml
Average = 26.4ml
SACK
OPEN AIR
TIME
Initial
titre Final
titre Initial
(DAYS)
volume(ml)
volume(ml)
volume(ml)
volume(ml)
Day 1
0.00
7.4
0.00
6.3
Day 2
0.00
6.0
0.00
5.7
Day 3
0.00
4.5
0.00
4.4
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titre Final
titre
Day 4
0.00
3.4
0.00
2.6
Day 5
0.00
2.8
0.00
1.6
Day 6
0.00
2.3
0.00
1.0
SACK
OPEN AIR
TIME
Initial
(DAYS)
volume(ml)
volume(ml)
volume(ml)
volume(ml)
Day 1
0.00
4.3
0.00
3.7
Day 2
0.00
4.0
0.00
3.4
Day 3
0.00
3.5
0.00
2.7
Day 4
0.00
2.9
0.00
2.0
Day 5
0.00
2.6
0.00
1.7
Day 6
0.00
2.3
0.00
1.5
TABLE
4.4:
titre Final
CARICA
titre Initial
PAPAYA
titre Final
(PAWPAW)
titre
TITRATION
RESULT
The table below shows the experimental results of the titration of the
pawpaw sample under the two different conditions under investigation.
SACK
OPEN AIR
TIME(DAYS) Initial
titre Final
titre Initial
35 | P a g e
titre Final
titre
volume(ml)
volume(ml)
volume(ml)
volume(ml)
Day 1
0.00
4.7
0.00
5.3
Day 2
0.00
3.8
0.00
4.3
Day 3
0.00
3.1
0.00
3.5
Day 4
0.00
2.6
0.00
2.9
Day 5
0.00
2.2
0.00
2.6
Day 6
0.00
1.8
0.00
1.9
OPEN AIR
SACK
DAY 1
2.80 g/l
2.39 g/l
DAY 2
2.27 g/l
2.16 g/l
DAY 3
1.71 g/l
1.67 g/l
DAY 4
1.29 g/l
0.99 g/l
DAY 5
1.06 g/l
0.61 g/l
DAY 6
0.87 g/l
0.38 g/l
36 | P a g e
The table below shows the calculated values of the concentration of vitamin
C present in (g/l) in the tomato sample under the two conditions under
study
OPEN AIR
SACK
DAY 1
1.63 g/l
1.40 g/l
DAY 2
1.52 g/l
1.29 g/l
DAY 3
1.33 g/l
1.02 g/l
DAY 4
1.10 g/l
0.76 g/l
DAY 5
0.99 g/l
0.64 g/l
DAY 6
0.87 g/l
0.57 g/l
OPEN AIR
SACK
DAY 1
1.78 g/l
2.01 g/l
DAY 2
1.44 g/l
1.63 g/l
DAY 3
1.17 g/l
1.33 g/l
DAY 4
0.99 g/l
1.10 g/l
DAY 5
0.83 g/l
0.99 g/l
DAY 6
0.68 g/l
0.72 g/l
37 | P a g e
open air
TIME
ln(C)
sack
4
5
ln(C)
4
5
Day 1
1.03
0.36
0.87
0.42
Day 2
0.82
0.44
0.77
0.46
Day 3
0.54
0.59
0.51
0.60
Day 4
0.26
0.78
-0.01
1.01
Day 5
0.06
0.94
-0.49
1.64
Day 6
-0.14
1.15
-0.97
2.63
open air
TIME
ln(C)
sack
4
5
ln(C)
4
5
Day 1
0.49
0.61
0.34
0.71
Day 2
0.42
0.66
0.26
0.78
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Day 3
0.29
0.75
0.02
0.98
Day 4
0.10
0.90
-0.27
1.32
Day 5
-0.01
1.01
-0.45
1.56
Day 6
-0.14
1.15
-0.56
1.75
open air
TIME
sack
4
5
ln(C)
4
5
ln(C)
Day 1
0.58
0.56
0.70
0.50
Day 2
0.37
0.69
0.49
0.61
Day 3
0.16
0.86
0.29
0.75
Day 4
-0.01
1.01
0.10
0.91
Day 5
-0.19
1.20
-0.01
1.01
Day 6
-0.39
1.47
-0.33
1.39
TABLE
4.11:
VALUES
OF
AND
COEFFICIENT
OF
DETERMINATION
The table below shows the values of the degradation constant K, the
coefficient of determination and the halflife for the three fruits.
FRUIT(STORAG
K (IN G.L-1.S-1)
39 | P a g e
R2(COEFFICIENT
Half
E CONDITION)
(ORDER OF
OF
life
Pineapple (open
0.24(first order)
0.9956
2days
9hour
air)
s
Pineapple (sack)
0.44(zero order)
0.9776
1day
6hour
s
0.13(first order)
0.9882
5days
3hour
s
Tomato (sack)
0.20(first order)
0.9773
3 days
5hour
s
Pawpaw (open
0.19(first order)
0.9987
3days
7
air)
hours
Pawpaw (sack)
0.20(first order)
0.9873
3days
5hour
s
4.3 DISCUSSION
4.2.1 DISCUSSION OF THE EXPERIMENTAL RESULT
The kinetic degradation of vitamin C under market storage condition was
studied by subjecting the fruit samples into two conditions. A sample of
standard ascorbic acid was titrated thrice and the average found is
40 | P a g e
The degradtion rate of vitamin C in the fruits in the open air condition
was lower than the rate of degradation of vitamin C in the sack
condition.
The open air condition is a more suitable medium of storing the three
fruits which will lead to a lesser rate of vitamin C degradation.
storage which gave a zero order kinetics. The best fit was determined with
the coefficient of determination using EXCEL software. The best fit was
known by the highest number of R2 between the three orders investigated.
The order of the reaction can be analyzed as follows:
Table 4.11 also contains the half life. It can be seen that the time at which
the concentration of fruits in the open air condition to reduce to half of its
original amount is much longer than that of the fruits being stored in sacks.
From table 4.11, it can be seen that the rate at which tomato degrades its
vitamin C is the slowest, evident with the highest time of half life. So
approximately, tomato decreases half its concentration at the time of
study. pineapple has the highest rate of vitamin C degradation.
From the rate equation table in table 4.11, it can be seen that the rate
constants of pineapple fruit sample is the highest among the three fruits
meaning that pineapple fruit has a greater rate of spoilage due to vitamin C
degradation. But the storage of the pineapple fruit sample in sacks leads to
a far greater vitamin C degradation than the open air storage because it
has the highest rate constant.
For tomato, the rate equation of the sack storage condition is higher than
that of the open air condition, meaning that there is faster rate of
degradation in the sack storage condition than in the open air storage
condition. The same line of reason also applies to pawpaw, hence open air
is the best means of storage of the three fruits under study.
42 | P a g e
CHAPTER FIVE
5.0 CONCLUSION AND RECOMENDATION
5.1 CONCLUSION
The concentration of vitamin C decreased with time in the three fruits at
the different conditions of study. The rate of degradation of the fruits under
the conditions of study were investigated using the integral method of
analysis. The graphs with the best fit were analyzed using the coefficient of
determination (R2). The value of the coefficient of determination that was
the greatest in the graphs became the graph with the best fit. The graphs
were analyzed using EXCEL software. The graph with the best fit predicted
the degradation closely. The models of the three fruits were as follows:
PINEAPPLE: the rate of degradation of the pineapple sample followed a first
order reaction indicating that the rate of degradation is dependent on the
concentration of the vitamin C.While that of storing pineapple in a sack
followed a zero order reaction which makes the rate of degradation
independent of the concentration of vitamin C. From the rate constants,
storage of pineapple in sacks have a faster degradation kinetics than
storing in open air.
TOMATO:
5.2 RECOMENDATION
From theresult I recommend that the storage of these three fruits should
be done in an open air condition, to reduce the degree of degradation of
the vitamin C. To be sure of the best possible condition that favours the
lower rate of degradation of vitamin C, I recommend that other storage
conditions not common to the nigerian market should also be investigated.
44 | P a g e
REFERENCES
Adisa, V. A. (2006). The influence of molds and some storage factors on
the ascorbic acid content of orange and pineapple fruits. Food Chem.
22, 139146.
Adler, F. R. (2004). Modeling the Dynamics of Life, 2nd ed. California:
Brooks/Cole.
Basu, T. K., &Schorah, C. (2005) Vitamin C in Health and Disease. London:
Croom Helm.
Burns, J., Rivers, M., &Machlin, L.(2007) Third World Conference on
Vitamin C. New York: Academy of Sciences.
Davis, M.B., Austin, J., Partridge, D.A., (1991). Vitamin C: Its Chemistry
and Biochemistry. Cambridge: The Royal society of Chemistry.
Demin, O. &Goryanin, I. (2009).Kinetic Modelling in Systems Biology.
London: CRC Press.
El Moussaoui, A., Nijs, M., Paul, C., Wintjens, R., Vincentelli, J., Azarkan,
M., Looze, Y. (2001).Revisiting the enzymes stored in the laticifers of
Carica papaya in the context of their possible participation in the plant
defence mechanism. Cell and Molecular Life Sciences58, 556-570.
Erdi, P. &Toth, J. (2001).Mathematical Models of Chemical Reactions:
Theory and Applications of Deterministic and Stochastic Models. New
Jersey: Princeton University Press.
Eskin, N. A. M. (1999). Biochemistry of food processing: Browning
reactions in foods. In Biochemistry of foods (second ed., pp. 240
295). London: Academic Press.
Fellers, P. J. (2001).Shelf life and quality of freshly squeezed,
unpasteurized, polyethylene-bottled citrus juice. Journal of Food
Science, 53(6), 16991702.
Harris, J. R. (1996). Subcellular Biochemistry, Ascorbic Acid: Biochemistry
and Biomedical Cell Biology. New York: Academy of Sciences.
Huelin, F. E. (2005). Studies on the anaerobic decomposition of ascorbic
acid.Food Research, 18, 633639.
45 | P a g e
of
horizontal
gene
transfer.Nature
46 | P a g e
APPENDIX A
A.1 DETERMINATION OF RATE LAW FROM THE CONCENTRATION
VERSUS TIME GRAPH (INTEGRATED RATE LAW)
The rate bexpression for the kinetic degradation of vitamin C is written as
follows
.
= 02M------------------A1
Where
K = Degradation constant
C= quantitative value of the degraded product under consideration
M= Order of reaction
A.2 INVESTIGATION OF ZERO ORDER KINETICS
.
= 02M
Let m =0
.
= 020
62
= 8
67
Rearranging and integrating
.
9 62 = 0 9 67
.:
C C0 = - Kt
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= 02M
Let m =1
.
= 021
= 8C
1
62 = 0 9 67
2
.:
:
= 02M
48 | P a g e
Let m =2
.
= 022
= 8C2
9 1/ C = 62 = 0 9 67
.:
>
>
. = -Kt
.:
>
>
.:
+Kt----------------A4
A graph of
>
49 | P a g e
APPENDIX B
DETERMINATION OF THE CONCENTRATION OF VITAMIN C
IN THE VARIOUS FRUITS
Standard ascorbic acid mass = 0.250g
Volume of iodine solution required to react with the 0.250g standard
ascorbic acid = 26.4 millilitres
Volume of fruit sample used = 25 milliltres = 0.025 litres
Mass of vitamin C present in each fruit = X grams
26.4 LM 7.4LM
=
?P
0.250P
26.4X = 7.4 * 0.250
X=
R.S :.=U:
=V.S
= 0.36
DAY 2
Mass of vitamin C is first calculated
26.4 LM 6.0LM
=
0.250P
?P
26.4X = 6.0 * 0.250
X=
V.: :.=U:
=V.S
51 | P a g e
0.0701g
0.025l
0.0568g
0.025 l
= 2.27g/l
= 0.44
DAY 3
Mass of vitamin C is first calculated
26.4 LM 4.5LM
=
0.250P
?P
26.4X = 4.5 * 0.250
X=
S.U :.=U:
=V.S
0.0426g
0.025 l
= 1.71 g/l
For first order reaction plot,
lnC = 0.54
for second order plot
= 0.59
DAY 4
Mass of vitamin C is first calculated
26.4 LM 3.4LM
=
?P
0.250P
26.4X = 3.4 * 0.250
X=
\.S :.=U:
=V.S
53 | P a g e
0.0322g
0.025 l
= 0.78
DAY 5
Mass of vitamin C is first calculated
26.4 LM 2.8LM
=
0.250P
?P
26.4X = 2.8 * 0.250
X=
=.] :.=U:
=V.S
0.0265g
0.025 l
= 0.94
DAY 6
Mass of vitamin C is first calculated
26.4 LM 2.3LM
=
0.250P
?P
26.4X = 2.3 * 0.250
X=
=.\ :.=U:
=V.S
= 1.15
55 | P a g e
0.0217g
0.025 l
PINEAPPLE (SACK)
DAY 1
Mass of vitamin C is first calculated
26.4 LM 6.3LM
=
?P
0.250P
26.4X = 6.3 * 0.250
X=
V.\ :.=U:
=V.S
= 0.42
DAY 2
Mass of vitamin C is first calculated
56 | P a g e
0.0597g
0.025l
26.4 LM 5.7LM
=
?P
0.250P
26.4X = 5.7 * 0.250
X=
U.R :.=U:
=V.S
= 0.46
DAY 3
Mass of vitamin C is first calculated
26.4 LM 4.4LM
=
?P
0.250P
26.4X = 4.4 * 0.250
57 | P a g e
0.05398g
0.025 l
X=
S.S :.=U:
=V.S
0.0417g
0.025 l
= 1.67 g/l
For first order reaction plot,
lnC = 0.51
for second order plot
= 0.60
DAY 4
Mass of vitamin C is first calculated
26.4 LM 2.6LM
=
0.250P
?P
26.4X = 2.6 * 0.250
X=
=.V :.=U:
=V.S
0.0246g
0.025 l
= 0.99 g/l
For first order reaction plot,
lnC = -0.01
for second order plot
= 1.01
DAY 5
Mass of vitamin C is first calculated
26.4 LM 1.6LM
=
0.250P
?P
26.4X = 1.6 * 0.250
X=
>.V :.=U:
=V.S
0.0152g
0.025 l
= 0.61 g/l
For first order reaction plot,
lnC = -0.49
for second order plot
= 1.64
DAY 6
Mass of vitamin C is first calculated
26.4 LM 1.0LM
=
0.250P
?P
26.4X = 1.0 * 0.250
X=
>.: :.=U:
=V.S
60 | P a g e
0.0095g
0.025 l
= 2.63
26.4 LM 4.3 LM
=
0.250P
?P
26.4X = 4.3 * 0.250
X=
S.\ :.=U:
=V.S
= 0.61
61 | P a g e
0.0407g
0.025l
DAY 2
Mass of vitamin C is first calculated
26.4 LM 4.0LM
=
?P
0.250P
26.4X = 4.0 * 0.250
X=
S.: :.=U:
=V.S
= 0.66
DAY 3
62 | P a g e
0.0379g
0.025 l
26.4 LM 3.5LM
=
?P
0.250P
26.4X = 3.5 * 0.250
X=
\.U :.=U:
=V.S
= 0.75
DAY 4
Mass of vitamin C is first calculated
26.4 LM 2.9LM
=
0.250P
?P
63 | P a g e
0.0331g
0.025 l
=._ :.=U:
=V.S
= 0.91
DAY 5
Mass of vitamin C is first calculated
26.4 LM 2.6LM
=
0.250P
?P
26.4X = 2.6 * 0.250
X=
=.V :.=U:
=V.S
64 | P a g e
0.0275g
0.025 l
0.0246g
0.025 l
= 0.99 g/l
For first order reaction plot,
lnC = -0.01
for second order plot
= 1.01
DAY 6
Mass of vitamin C is first calculated
26.4 LM 2.3LM
=
0.250P
?P
26.4X = 2.3 * 0.250
X=
=.\ :.=U:
=V.S
0.0217g
0.025 l
= 0.87 g/l
For first order reaction plot,
lnC = -0.14
for second order plot
= 1.15
TOMATO (SACK)
DAY 1
Mass of vitamin C is first calculated
26.4 LM 3.7LM
=
0.250P
?P
26.4X = 3.7 * 0.250
X=
\.R :.=U:
=V.S
0.0350g
0.025 l
lnC = 0.34
for second order plot
= 0.71
DAY 2
Mass of vitamin C is first calculated
26.4 LM 3.4LM
=
0.250P
?P
26.4X = 3.4 * 0.250
X=
\.S :.=U:
=V.S
= 0.78
67 | P a g e
0.0322g
0.025 l
DAY 3
Mass of vitamin C is first calculated
26.4 LM 2.7LM
=
?P
0.250P
26.4X = 2.7 * 0.250
X=
=.R :.=U:
=V.S
= 0.98
DAY 4
68 | P a g e
0.0256g
0.025 l
26.4 LM 2.0LM
=
?P
0.250P
26.4X = 2.0 * 0.250
X=
=.: :.=U:
=V.S
= 1.32
DAY 5
Mass of vitamin C is first calculated
26.4 LM 1.7LM
=
0.250P
?P
69 | P a g e
0.0189g
0.025 l
>.R :.=U:
=V.S
0.0161g
0.025 l
= 0.64 g/l
For first order reaction plot,
lnC = -0.45
for second order plot
= 1.56
DAY 6
Mass of vitamin C is first calculated
26.4 LM 1.5LM
=
?P
0.250P
26.4X = 1.5 * 0.250
X=
>.U :.=U:
=V.S
0.0142g
0.025 l
= 0.57 g/l
For first order reaction plot,
lnC = -0.56
for second order plot
= 1.75
26.4 LM 4.7LM
=
0.250P
?P
26.4X = 4.7 * 0.250
X=
S.R :.=U:
=V.S
0.0445g
0.025l
= 1.78g/l
For first order reaction plot,
lnC = 0.58
for second order plot
= 0.56
DAY 2
Mass of vitamin C is first calculated
26.4 LM 3.8LM
=
0.250P
?P
26.4X = 3.8 * 0.250
X=
\.] :.=U:
=V.S
72 | P a g e
0.03598g
0.025 l
= 0.69
DAY 3
Mass of vitamin C is first calculated
26.4 LM 3.1LM
=
0.250P
?P
26.4X = 3.1 * 0.250
X=
\.> :.=U:
=V.S
= 0.86
73 | P a g e
0.0294g
0.025 l
DAY 4
Mass of vitamin C is first calculated
26.4 LM 2.6LM
=
?P
0.250P
26.4X = 2.6 * 0.250
X=
=.V :.=U:
=V.S
= 1.01
DAY 5
74 | P a g e
0.0246g
0.025 l
26.4 LM 2.2LM
=
?P
0.250P
26.4X = 2.2 * 0.250
X=
=.= :.=U:
=V.S
= 1.20
DAY 6
Mass of vitamin C is first calculated
26.4 LM 1.8LM
=
0.250P
?P
26.4X = 1.8 * 0.250
75 | P a g e
0.0208g
0.025 l
X=
>.] :.=U:
=V.S
= 1.47
PAWPAW (SACK)
DAY 1
Mass of vitamin C is first calculated
26.4 LM 5.3LM
=
0.250P
?P
26.4X = 5.3 * 0.250
X=
U.\ :.=U:
=V.S
76 | P a g e
0.0171g
0.025 l
0.0502g
0.025l
= 2.01g/l
= 0.50
DAY 2
Mass of vitamin C is first calculated
26.4 LM 4.3LM
=
0.250P
?P
26.4X = 4.3 * 0.250
X=
S.\ :.=U:
=V.S
77 | P a g e
0.0407g
0.025 l
= 1.63g/l
For first order reaction plot,
lnC = 0.49
for second order plot
= 0.61
DAY 3
Mass of vitamin C is first calculated
26.4 LM 3.5LM
=
0.250P
?P
26.4X = 3.5 * 0.250
X=
\.U :.=U:
=V.S
0.0331g
0.025 l
lnC = 0.29
for second order plot
= 0.75
DAY 4
Mass of vitamin C is first calculated
26.4 LM 2.9LM
=
0.250P
?P
26.4X = 2.9 * 0.250
X=
=._ :.=U:
=V.S
= 0.91
79 | P a g e
0.0275g
0.025 l
DAY 5
Mass of vitamin C is first calculated
26.4 LM 2.6LM
=
0.250P
?P
26.4X = 2.6 * 0.250
X=
=.V :.=U:
=V.S
= 1.01
DAY 6
80 | P a g e
0.0246g
0.025 l
26.4 LM 1.9LM
=
?P
0.250P
26.4X = 1.9 * 0.250
X=
>._ :.=U:
=V.S
0.01799g
0.025 l
= 0.72 g/l
For first order reaction plot,
lnC = -0.33
for second order plot
= 1.39
:.V_\
`
81 | P a g e
Therefore halflife is
:.V_\
:.=S
2days 9hours
1day 6hours
PINEAPPLE (SACK)
Rate constant = 0.44
half life=
:.V_\
`
Therefore halflife is
:.V_\
:.SS
half life=
:.V_\
`
Therefore halflife is
:.V_\
:.>\
5days 3hours
TOMATO (SACK)
Rate constant = 0.20
half life=
:.V_\
`
82 | P a g e
Therefore halflife is
:.V_\
:.=:
3days 5hours
half life=
:.V_\
`
Therefore halflife is
:.V_\
:.>_
3days 7hours
3days 5hours
PAWPAW (SACK)
Rate constant = 0.20
half life=
:.V_\
`
Therefore halflife is
:.V_\
:.=:
83 | P a g e
APPENDIX C
open air
3
sack
concentration in g/l
2.5
2
1.5
open air
y = -0.3914x + 3.0367
R = 0.9593
1
0.5
0
0
84 | P a g e
sack
y = -0.4394x + 2.9047
R = 0.9776
open air
1.5
sack
1
lnC in g/l
0.5
0
0
-0.5
y = -0.240x + 1.269
R = 0.995
-1
-1.5
y = -0.385x + 1.463
R = 0.959
time(in days)
2.5
1/C in l/g
2
1.5
1
0.5
open air
y = 0.1611x + 0.146
R = 0.9853
0
0
time(in days)
85 | P a g e
sack
y = 0.4286x - 0.3733
R = 0.8552
open air
concentration in g/l
1.6
sack
1.4
1.2
1
0.8
0.6
0.4
open air
y = -0.1606x + 1.802
R = 0.986
0.2
0
0
time in days
sack
y = -0.1817x + 1.5827
R = 0.9638
open air
0.6
sack
0.4
lnC in g/l
0.2
0
-0.2
7
open air
y = -0.1323x + 0.6547
R = 0.9882
-0.4
sack
y = -0.1977x + 0.582
R = 0.9773
-0.6
-0.8
86 | P a g e
1/C in l/g
open air
sack
Linear (open air)
Linear (sack)
open air
y = 0.1114x + 0.4567
R = 0.9799
0
time(in days)
87 | P a g e
sack
y = 0.2251x + 0.3953
R = 0.9751
2.5
concentration(in g/l)
sack
2
1.5
1
open air
y = -0.2146x + 1.8993
R = 0.9704
0.5
0
0
time(in days)
sack
7 y = -0.2457x + 2.1567
R = 0.9726
open air
0.8
sack
0.6
lnC(g/l)
0.4
0.2
0
0
-0.2
sack
y = -0.1954x + 0.8907
R = 0.9873
-0.4
-0.6
open air
y = -0.1914x + 0.7567
R = 0.9987
time(in days)
88 | P a g e
sack
1/C (l/g)
1.2
1
0.8
0.6
open air
y = 0.178x + 0.342
R = 0.9849
0.4
0.2
0
0
time in days
89 | P a g e
sack
y = 0.166x + 0.2807
R = 0.9454