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Effect of Storage on Vitamin C and Flavor Compounds of Orange

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dc.contributor.author Mohammed, Hashim Sliman Mohammadane
dc.date.accessioned 2018-09-25T08:27:10Z
dc.date.available 2018-09-25T08:27:10Z
dc.date.issued 2014-09-29
dc.identifier.uri http://repo.uofg.edu.sd/handle/123456789/1992
dc.description A Dissertation Submitted to the University of Gezira in Partial Fulfillment of the Requirements for the Award of the Degree of Master of Science, in Chemistry Department of Applied Chemistry and Chemical Technology,Faculty of Engineering and Technology,September -2014 en_US
dc.description.abstract Vitamin C in orange is sensitive to light, heat and air. , freezing preserves vitamin C. Oranges have more vitamin C if they are fresh or exposed to cooler temperatures. The aim of this study, determine the amount of vitamin C and flavor in one types of orange juice. Moreover, the effect of storage time of the orange on the vitamin C amount. The amount of vitamin C was determined by titration, this method depends on addition of iodine (I2) solution to the sample of orange juice. In this reaction, one mole of iodine reacts with one mole of vitamin C (1:1). In addition, the oil from orange peel was extracted using steam distillation. This volatile oil was analyzed by (GC-mass spectrometer), which show the chemical compounds essential oil of the orange flavor such as (Limonene, Octanol, Sabinene, Myrcene, Linalool, Aldehydes Decanal).the ratio of each component decreases by increase storage period. The results show that fresh oranges have a higher value of vitamin C (800 ppm) of oranges stored (either frozen or stored at room temperature). From the frozen (748.8, 729.6, 662.4 ppm) respectively are obtained and at room (665.6, 627.2, 588.8 ppm) respectively are obtained. Accordingly It is recommended that to use a fresh oranges en_US
dc.description.sponsorship Fathelrahman Abbas Elsheikh Main Supervisor Salih Mohamed Ahmed Co –supervisor en_US
dc.language.iso en en_US
dc.publisher University of Gezira en_US
dc.subject light en_US
dc.subject heat and air en_US
dc.subject freezing en_US
dc.subject iodine en_US
dc.subject volatile oil en_US
dc.title Effect of Storage on Vitamin C and Flavor Compounds of Orange en_US
dc.type Thesis en_US

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