Resumen

MURILLO-BACA, Silvia María et al. Degradation kinetics of vitamin C in orange juice (Citrus sinensis) at ambient and cold shelf life. Manglar [online]. 2023, vol.20, n.1, pp.15-21.  Epub 01-Abr-2023. ISSN 1816-7667.  http://dx.doi.org/10.57188/manglar.2023.002.

The aim of the research was to establish the kinetics of vitamin C degradation in orange juice packaged and displayed at room and cold temperatures. Vitamin C was evaluated in juice packaged in transparent plastic bottles at 27, 16 and 8 °C for six hours; degradation rate (K), decimal reduction time (D), half-life (T0,5), Q10 and activation energy (Ea) were determined. The degradation kinetics corresponds to a first order model; the reaction rate K27°C = 0,0017806; K16°C = 0,0012819 and K8°C = 0,0012763 min-1; the decimal reduction time D27°C = 9,36, D16°C = 13,00 and D8°C = 13,06 h; the half-life T0.5 (27 °C) = 6.49, T0.5 (16 °C) = 9.01 and T0.5 (8 °C) = 9.05 h; the value of Q10 = 0.833 and the Activation Energy 3,066 Kcal/mol. The fresh juice had 74,034 mg of ascorbic acid/100 g, which was reduced by 48 % in 6 h at 27 °C, 37 % at 16 °C and 33 % at 8 °C; Therefore, the display of orange juice should be avoided even at low temperatures, due to the significant loss of vitamin C.

Palabras clave : Orange juice; vitamin C; degradation; kinetic parameters; refrigeration..

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