Evaluation of the thermal degradation kinetics of vitamin C in the pulp of tumbo (Passiflora mollissima b.)

• Sandra Rosy Quillimamani Soncco

  , Universidad Peruana Unión, Juliaca-Perú

  Author

  https://orcid.org/0000-0002-5981-2754 (unauthenticated)

• Alex Danny Chambi Rodriguez

  , Universidad Peruana Unión, Juliaca-Perú

  Author

  https://orcid.org/0000-0002-0858-0332 (unauthenticated)

• Joel Jerson Coaquira Quispe

  , Universidad Peruana Unión, Juliaca-Perú

  Author

  https://orcid.org/0000-0002-0906-2860 (unauthenticated)

Vitamin C is an important micronutrient, which is found in acidic fruits such is the case of tumbo, studies have shown beneficial effects of vitamin C on health due to its antioxidant and free radical scavenging capabilities. The objective of the research was to evaluate the thermal degradation kinetics of vitamin C of the pulp of tumbo (Passiflora mollissima b.). The pulp of tumbo was prepared and subsequently subjected to different temperatures (60, 70 and 80 ° C) and times (0, 5, 10, 15 and 20 min). The vitamin C content in the pulp of tumbo was 77.01 mg / 100g which was analyzed by spectrophotometry. The results showed that vitamin C
degradation followed second-order kinetic models. The degradation rate constants for ascorbic acid in the tumbo pulp were: k60 = 0.014 min-1, k70 = 0.019 min-1 and k80 = 0.023 min-1 and the decimal reduction times are: D60 = 162.17 min, D70 = 121.74 min and D80 = 101.76 min. The z value was 99 ° C, the Ea in the temperature range of 60-80 ° C is 22.84 kJ / mol and the value of Q10 is 1.60. The optimal time and temperature of pasteurization in the pulp of tumbo is 10.69 min at 60 ° C, for presenting the best correlation index, retaining the greatest amount of ascorbic acid, presenting a lower reaction rate and requiring a longer time of decimal reduction. It was concluded that the higher the temperature, the higher the degradation of vitamin C, the data obtained will help to predict the best conditions of processing of the pulp of tumbo and minimize degradation since it is an important quality factor.

1. Sandra Rosy Quillimamani Soncco, , Universidad Peruana Unión, Juliaca-Perú

   Ingeniero de Alimentos. Especialista en Calidad de los Alimentos.

   ORCID: https://orcid.org/0000-0002-5981-2754

2. Alex Danny Chambi Rodriguez, , Universidad Peruana Unión, Juliaca-Perú

   Maestro en Ciencia y Tecnología de los alimentos. Especialista en Microbiología de los alimentos.
   ORCID: https://orcid.org/0000-0002-0858-0332

3. Joel Jerson Coaquira Quispe, , Universidad Peruana Unión, Juliaca-Perú

   Ingeniero de Alimentos. Especialista en Tecnología de extracciones de aceites esenciales. ORCID:
   https://orcid.org/0000-0002-0906-2860

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• 2022-09-30 (2)
• 2024-04-04 (1)

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