Stability of vitamin C in broccoli at different storage conditions

Nasser Al-Habsi, Sithara Suresh*, Amani Al-Yhmedi, Marwa Al-Shoryani, Mostafa I. Waly, Mohammad Shafiur Rahman

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


In this study, the retention of vitamin C in fresh broccoli stored at different temperatures (i.e. chiller, room, cooking, and roasting or baking; 5-120°C) was investigated. The thermal stability of vitamin C in broccoli was analysed at 5, 20, 45, 60, 70, 80, 110, and 120°C. The vitamin C content was measured by the indophenol titration method. Vitamin C was affected negatively at all stored temperatures. The degradation of vitamin C was modelled by first-order reaction kinetics and the reaction rate constants were observed as 9.03×10 -8 and 5.65×10 -3 s -1 when stored at 5°C and 120°C, respectively. The activation energy was estimated as 74.2 kJ/mol within the temperature range used in this study. The lowest decay of vitamin C was observed during the chilling condition. The data on retention of vitamin C in broccoli could be used to determine their stability, when stored as raw, and when heated at different temperatures.

Original languageEnglish
Pages (from-to)58-67
Number of pages10
JournalInternational Journal of Food Studies
Issue number1
Publication statusPublished - 2019


  • Activation energy
  • Ascorbic acid
  • Chilling
  • Cooking
  • First-order reaction

ASJC Scopus subject areas

  • Food Science


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