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American Journal of Food Technology
Year: 2007  |  Volume: 2  |  Issue: 5  |  Page No.: 377 - 387

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    

Abstract: 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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