Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage

Timothy Marhiere Akpomie; Musa Safiyanu Tanko; Umar Faruk Hassan

doi:doi:10.11648/j.mma.20200504.12

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Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage

Timothy Marhiere Akpomie, Musa Safiyanu Tanko, Umar Faruk Hassan

Published in Mathematical Modelling and Applications (Volume 5, Issue 4)

Received: 8 November 2020 Accepted: 18 November 2020 Published: 25 December 2020

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Abstract

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 1^st, 4^th, 8^th, 12^th and 15^th 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.

Published in	Mathematical Modelling and Applications (Volume 5, Issue 4)
DOI	10.11648/j.mma.20200504.12
Page(s)	214-220
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Modeling, Vitamin C, Iodometric Titration and Quadratic

References

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[2]	Leong, S. L & Oey, I. (2012). Effect of Endogenous Ascorbic Acid Oxidase Activity and Stability on Vitamin C in Carrots (Daucus carota subsp. sativus) during Thermal Treatment. Food Chemistry, 134 (4): 2075-2085.
[3]	Abbasi, A. & Niakousari, M. (2008). Kinetics of Ascorbic Acid Degradation in Un-pasteurized Iranian Lemon Juice during Regular Storage Conditions, Pak. J. Biol. Sci., 11: 1365–1369.
[4]	Burdurlu, H. S., Koca, N. & Keradeniz, F. (2006): Degradation of vitamin C in citrus juice concentrate during storage. Journal of Food Engineering, 7 (2): 211–216.
[5]	Rickman, J. C., Barrett, D. M. & Bruhn, C. M. (2007). Nutritional Comparison of Fresh, Frozen and Canned Fruits and Vegetables. Vitamins C and B and Phenolic Compounds. J. Sci. Food Agric. Vol 87 (5) pp 930-944.
[6]	Howard, L., Wong, A., Perry, A. & Klein, B. (1999). β-Carotene and Ascorbic Acid Retention in Fresh and Processed Vegetables. J. Food Sci., 64: 929-936.
[7]	Harris, J. R., (2003). Subcellular Biochemistry. Ascorbic Acid: Biochemistry and Biomedical Cell Biology. Vol. 25. Of subcellular biochemistry. Springer Science and Business Media, 2013. ISBN: 1461303257, 9781461303251 pp 123-130.
[8]	Kays, S. J (1999). Pre-harvest factors affecting appearance post-harvest. Biol tech 15: 233-247.
[9]	Omeiza FS, Egu SA and Ologun MC (2017). Determination of pH, sugar and vitamin ‘C’ content of preserved orange juice. Ew J Anal & Environ Chem 3 (2): 143–145.
[10]	UK Essays. (2018). Effect of Temperature on Vitamin C in Orange Juice. As viewed in https://www.ukessays.com/essays/biology/degradation-of-vitamin-c-in-orange-fruits-biology-essay.php?vref=1.
[11]	Seung, K. L. and Adel, A. K (2000). Pre-harvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology 20 Pp 207–220.
[12]	Ajibola, V. O., Babatunde, O. A. & Suleiman, S. (2009). The Effect of Storage Method on the Vitamin C Content in Some Tropical Fruit Juices. Trends in Applied Sciences Research, 4: 79-84.
[13]	Kuljarachanan T, Devahastin S, and Chiewchan N. (2009). Evolution of antioxidant compounds in lime residues during drying. Food Chemistry, 113 (4) Pp 944–949.
[14]	Kurozawa, L. E., Terng, I., Hubinger, M. D., and Park, K. J. (2014). Ascorbic acid degradation of papaya during drying: Effect of process conditions and glass transition phenomenon. Journal of Food Engineering, 123: 157-164.
[15]	Abubakar E, and Simon O. (2015). Effect of Temperature and Storage on Vitamin C Content in Fruits Juice. International Journal of Chemical and Biomolecular Science. Vol. 1 (2) pp. 17-21.

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Timothy Marhiere Akpomie, Musa Safiyanu Tanko, Umar Faruk Hassan. (2020). Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage. Mathematical Modelling and Applications, 5(4), 214-220. https://doi.org/10.11648/j.mma.20200504.12

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ACS Style

Timothy Marhiere Akpomie; Musa Safiyanu Tanko; Umar Faruk Hassan. Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage. Math. Model. Appl. 2020, 5(4), 214-220. doi: 10.11648/j.mma.20200504.12

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AMA Style

Timothy Marhiere Akpomie, Musa Safiyanu Tanko, Umar Faruk Hassan. Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage. Math Model Appl. 2020;5(4):214-220. doi: 10.11648/j.mma.20200504.12

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@article{10.11648/j.mma.20200504.12,
  author = {Timothy Marhiere Akpomie and Musa Safiyanu Tanko and Umar Faruk Hassan},
  title = {Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage},
  journal = {Mathematical Modelling and Applications},
  volume = {5},
  number = {4},
  pages = {214-220},
  doi = {10.11648/j.mma.20200504.12},
  url = {https://doi.org/10.11648/j.mma.20200504.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.mma.20200504.12},
  abstract = {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.},
 year = {2020}
}

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TY  - JOUR
T1  - Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage
AU  - Timothy Marhiere Akpomie
AU  - Musa Safiyanu Tanko
AU  - Umar Faruk Hassan
Y1  - 2020/12/25
PY  - 2020
N1  - https://doi.org/10.11648/j.mma.20200504.12
DO  - 10.11648/j.mma.20200504.12
T2  - Mathematical Modelling and Applications
JF  - Mathematical Modelling and Applications
JO  - Mathematical Modelling and Applications
SP  - 214
EP  - 220
PB  - Science Publishing Group
SN  - 2575-1794
UR  - https://doi.org/10.11648/j.mma.20200504.12
AB  - 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.
VL  - 5
IS  - 4
ER  -

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Author Information

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

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APA Style

Timothy Marhiere Akpomie, Musa Safiyanu Tanko, Umar Faruk Hassan. (2020). Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage. Mathematical Modelling and Applications, 5(4), 214-220. https://doi.org/10.11648/j.mma.20200504.12

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ACS Style

Timothy Marhiere Akpomie; Musa Safiyanu Tanko; Umar Faruk Hassan. Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage. Math. Model. Appl. 2020, 5(4), 214-220. doi: 10.11648/j.mma.20200504.12

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AMA Style

Timothy Marhiere Akpomie, Musa Safiyanu Tanko, Umar Faruk Hassan. Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage. Math Model Appl. 2020;5(4):214-220. doi: 10.11648/j.mma.20200504.12

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@article{10.11648/j.mma.20200504.12,
  author = {Timothy Marhiere Akpomie and Musa Safiyanu Tanko and Umar Faruk Hassan},
  title = {Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage},
  journal = {Mathematical Modelling and Applications},
  volume = {5},
  number = {4},
  pages = {214-220},
  doi = {10.11648/j.mma.20200504.12},
  url = {https://doi.org/10.11648/j.mma.20200504.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.mma.20200504.12},
  abstract = {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.},
 year = {2020}
}

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TY  - JOUR
T1  - Modeling the Rate of Vitamin C Loss in Five Different Fruits During Storage
AU  - Timothy Marhiere Akpomie
AU  - Musa Safiyanu Tanko
AU  - Umar Faruk Hassan
Y1  - 2020/12/25
PY  - 2020
N1  - https://doi.org/10.11648/j.mma.20200504.12
DO  - 10.11648/j.mma.20200504.12
T2  - Mathematical Modelling and Applications
JF  - Mathematical Modelling and Applications
JO  - Mathematical Modelling and Applications
SP  - 214
EP  - 220
PB  - Science Publishing Group
SN  - 2575-1794
UR  - https://doi.org/10.11648/j.mma.20200504.12
AB  - 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.
VL  - 5
IS  - 4
ER  -

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