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Deterioration of β‐carotene in certain hydrogenated fats. II. —Products of β‐carotene deterioration and nature of the green pigment
Author(s) -
McWeeny D. J.
Publication year - 1968
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740190505
Subject(s) - carotene , pigment , epoxide , chemistry , food science , beta carotene , organic chemistry , fraction (chemistry) , carotenoid , catalysis
The non‐saponifiable fraction from a sample of β‐carotene‐hardened palm kernel oil which had developed a green discoloration has been examined. A number of β‐carotene oxidation products were found and these included a number of β‐carotene epoxide derivatives. A compound thought to be β‐apo‐3‐carotenal was also found, but the apo‐2‐ and apo‐4‐carotenals were not present in more than trace amounts. A major component was similar to, but not identical with, mutatochrome (β‐carotene 5,8‐epoxide). It is suggested that the green discoloration of the carotenised fat was due to oxidation of β‐carotene to epoxide derivatives by traces of peroxyacids and the conversion of these epoxides into green‐blue ionised forms by the action of an acidic material present in the fat.