Research Article

**Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits**

Beatriz N. Pirone, Monica R. Ochoa, Alicia G. Kesseler and Antonio De Michelis

Rose hip fruits possess a high ascorbic acid content, which may partially degrade during dehydration in heated air. In this study, the chemical composition of the fruits was determined in order to study degradation of ascorbic acid as a function of drying temperature. The results indicated that, in effect, the content of this nutrient is reduced. The degradation mechanisms differed according to the drying temperature but the final ascorbic acid content was almost independent from such operating variable. The experimental evidence was used to calculate the degradation kinetic parameters. Though the extent of degradation was important, the final retention of ascorbic acid was considerable (42%) in view of the high initial content for this fruit.

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Beatriz N. Pirone, Monica R. Ochoa, Alicia G. Kesseler and Antonio De Michelis, 2007. Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits. American Journal of Food Technology, 2: 377-387.

DOI: 10.3923/ajft.2007.377.387

URL: https://scialert.net/abstract/?doi=ajft.2007.377.387

American Journal of Food Technology

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Authors

Beatriz N. Pirone

Monica R. Ochoa

Alicia G. Kesseler

Antonio De Michelis

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Research Article

**Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits**

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