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Characterization of β ‐carotene thermal degradation products in a model food system
Author(s) -
Onyewu Philip N.,
Ho ChiTang,
Daun Henryk
Publication year - 1986
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02540870
Subject(s) - degradation (telecommunications) , carotene , carotenoid , chemistry , food science , glycerol , beta carotene , thermal , chromatography , organic chemistry , thermodynamics , telecommunications , physics , computer science
A model system developed in our laboratory for the study of thermal degradation products (TDP) of carotenoids was employed. β ‐Carotene (10 g) in glycerol was heated at 210 C for 4 hr, 1 hr, 15 min and 5 min. The time and temperature chosen were similar to edible oil deodorization and deep fat frying. In this study, the TDP of β ‐carotene were quantified as influenced by time and temperature of heating. Results indicate that at 210 C, degradation is almost complete after 4 hr and most of the nonvolatile products are viscous, yellow‐brownish material. Shorter times (1 hr, 15 min and 5 min) cause less degradation. TDP include nonpolar as well as oxidized derivatives of β ‐carotene. The results of this study provide information on the type, amount and mechanism of formation of compounds resulting from heating carotenoids.