Determination of percentage loss of vitamin C in some leafy vegetables at different blanching conditions

Tan, Yee Wen (2006) Determination of percentage loss of vitamin C in some leafy vegetables at different blanching conditions. Universiti Malaysia Sabah. (Unpublished)


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This study was aimed to determine the percentage (%) loss of vitamin C in green leafy vegetables due to the effects of different blanching times (2, 4, 6, 8, 10 and 15 minutes) and physical form (intact and cut). Four types of leafy vegetable, namely Chinese spinach (Amaranthus oleraceus L.), Chinese mustard (Brassica chinensis var. parachinensis), Chinese white cabbage (Brassica chinensis L.) and Indian mustard (Brassica juncea (L.) Czem and Cosson), were selected from the main markets in Taman Kingfisher, Kota Kinabalu and blanched in boiling water at different time and physical form. The vitamin C content of the fresh vegetables and the loss of vitamin (%) in blanched vegetables were subsequently determined by indophenol titration method. The results of the study revealed that all the studied vegetable species possess different vitamin C content and its loss depends on the type of vegetables and blanching conditions. Blanching cause a significant (p<0.05) decrease in the vitamin C content [fresh (45.4-68.3 gl100g), blanched (26.5-75.9 gl100g)} content of the green leafy vegetables. The percentage of vitamin C loss in vegetables due to blanching was in the order of Chinese mustard>Chinese white cabbage>Chinese spinach>lndian mustard. This is because Chinese mustard has broader leaves and higher surface to volume ratio. The effect of different blanching times on vitamin C loss was significant (p<0.05), in which there were always a significant (p<0.05) differences in vitamin C loss at different blanching times of 2, 4, 6, 8, 10 and 15, intact and cut, except for 6 and 8 minutes in both Chinese mustard and Chinese white cabbage. The % vitamin C loss of all the studied vegetables, due to blanching, is in the order of 15 minutes > 10 minutes > 8 minutes > 6 minutes > 4 minutes > 2 minutes. The effect of the vegetable's physical form on vitamin C loss was also significant (p<0.05), in which cut leaves were found to loose more vitamin C than intact ones. In view of this it could be concluded that blanching of vegetables though makes green leafy vegetables more palatable, however it reduces their antioxidant properties drastically. Therefore, it is advised that blanching vegetables at shorter time in an intact form may reduce the loss of vitamin C.

Item Type: Academic Exercise
Uncontrolled Keywords: vitamin C, blanching, green leafy vegetable, type of vegetable
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 28 Oct 2013 03:01
Last Modified: 17 Oct 2017 04:47

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