Effect of temperature and duration of heating during Ziziphus mauritiana (masau) juice making on the quantity of vitamin C.
- Author
- Dhliwayo, Madeline
- Title
- Effect of temperature and duration of heating during Ziziphus mauritiana (masau) juice making on the quantity of vitamin C.
- Abstract
-
Ziziphus mauritiana, also known as masau, is a fruit high in vitamin C that is frequently consumed for its nutritional benefits. During juice extraction, the heating temperature and duration of heating can impact the retention of vitamin C. This study aimed to determine the optimal heating temperature and duration of heating during masau juice processing to maximize the retention of vitamin C. In this study, fresh and dried masau fruits were collected and their juice was extracted using a protocol used at the BUSE Innovation Hub to produce masau juice. The extracted juice was divided into treatment groups based on temperature (70 0C, 80 0C, 90 0C and 98 0C) and heating time (15, 30 and 45 minutes). A control group of crushed fresh masau without any heating was also included. The vitamin C content of the resulting juice samples was then analysed using UV Visible Spectrophotometer. The findings demonstrated that the heating temperature and heating duration had a substantial impact on the vitamin C content of masau juice. Higher heating temperatures and longer heating duration reduced vitamin C levels. The optimal temperature and duration of heating for maintaining vitamin C in masau juice were found to be 70 0C and 30 minutes, respectively. These findings show that heat processing can degrade vitamin C in masau juice underlining the necessity of optimizing processing conditions to preserve nutritional value of Masau juice. This study provides valuable insights for masau juice producers to optimize their processing methods and preserve the nutritional quality of this important fruit. Further research is needed to identify the specific mechanisms and kinetics of vitamin C degradation during heating, as well as to create effective heat treatment techniques to reduce vitamin C loss in masau juice production. The data can be used to optimize the processing parameters for commercial masau juice production.
- Date
- JUNE 2024
- Publisher
- BUSE
- Keywords
- Ziziphus mauritiana (masau), vitamin C.
- Supervisor
- Dr Jinga
- Item sets
- Department of Biological Sciences
