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Rates of thermal degradation and isomerization of all- trans -β-carotenes in air and in triacylglycerols were determined. Degradation of carotenes in triacylglycerols was faster than that in air. The 13- cis -β-carotene level in triacylglycerols was higher than in air. Oxidized materials of triacylglycerols probably facilitated isomerization of carotenes and, thus, degradation. Amounts of all- trans -β-carotenes and all- trans -α-carotenes in pumpkin decreased with an increase in heating time. The proportion of 13- cis -β-carotene increased after heat treatment started, probably due to thermal isomerization of all- trans -β-carotenes to cis-isomers, and to decreases in amounts of all- trans -β-carotenes and all- trans -α-carotenes in pumpkin. Effects of heating methods on proportions of isomers; however, were not different.

Effects of lipophilic continuous phases and heating methods on thermal degradation and isomerization of β-carotene