Volume 5, Issue 4, December 2020, Page: 214-220
Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage
Timothy Marhiere Akpomie, Department of Chemistry, Faculty of Science, Federal University of Lafia, Lafia, Nigeria
Musa Safiyanu Tanko, Department of Chemistry, Faculty of Science, Federal University of Lafia, Lafia, Nigeria
Umar Faruk Hassan, Department of Chemistry, Faculty of Science, Abubakar Tafawa Balewa University Bauchi, Bauchi, Nigeria
Received: Nov. 8, 2020;       Accepted: Nov. 18, 2020;       Published: Dec. 25, 2020
DOI: 10.11648/j.mma.20200504.12      View  47      Downloads  34
Vitamin C, also known as ascorbic acid, in five different fruit samples of orange, mango, watermelon, pawpaw and pineapple were determined with the view of developing suitable mathematical models for subsequent estimation of the vitamin in the fruits after several days of storage at temperatures of 4 and 29 (±1°C) respectively prior to consumption. The iodometric titration was used to evaluate the vitamin C content of the fruit samples alongside their pH values. Measurements were done on the 1st, 4th, 8th, 12th and 15th day of storage. The results obtained were then fed into a Minitab 18 Statistical Computer programme for model development. The developed model was quadratic in nature and was of the form y=c±at±bt2. For the orange sample, the model at 29°C was Vit. C=15.48 – 0.2814 t - 0.0042 t2, while at 4°C, the model was Vit. C=15.34 – 0.135 t – 0.0099 t2. Other models were; mango: Vit. C=8.113- 0.3962 t + 0.0077 t2 & Vit. C=8.050 – 0.229 t – 0.0011t2, watermelon: Vit. C=5.793 – 0.573 t + 0.0203 t2 & Vit. C=5.338 – 0.175 t + 0.003 t2, pawpaw: Vit. C=8.534 – 0.227 t - 0.0069 t2 & Vit. C=8.804 –0.291 t – 0.0009 t2 and pineapple: Vit. C=6.459 – 0.673 t + 0.0282 t2 & Vit. C=5.937 – 0.069 t – 0.0044 t2. All models were found to be highly correlated (r2=86.90 – 100.00%) at 95% confidence level. Simulation using the respective models at 29 and 4°C respectively indicated that the initial concentrations of orange (15.45±1.04), mango (7.82±1.76), watermelon (6.05±0.94), pawpaw (5.48±0.94) and pineapple (8.35±1.09 mg/100 cm3) would respectively take (36, 33), (30, 31), (23, 60), (22, 30) and (21, 30) days to be lost completely. Results also indicated that refrigeration slowed down or conferred some stability on the vitamin C content except in the orange juice. The percentage losses of vitamin C in the analytes were found to be: water melon (71.00), pawpaw (60.00), pineapple (58.00), mango (52.00) and orange (35.00) respectively. The respective models could be used to simulate the concentration of vitamin C at any particular time (days). This would save time and cost of experimentation and would therefore give an estimate of the concentration of the vitamin present in such fruits when refrigerated or stored in the open air given the post-harvest number of days.
Modeling, Vitamin C, Iodometric Titration and Quadratic
To cite this article
Timothy Marhiere Akpomie, Musa Safiyanu Tanko, Umar Faruk Hassan, Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage, Mathematical Modelling and Applications. Vol. 5, No. 4, 2020, pp. 214-220. doi: 10.11648/j.mma.20200504.12
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