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EFFECT OF HEAT ON THE P‐CAROTENE CONTENT OF NIGERIAN PALM OIL
Author(s) -
MUDAMBI SUMATI R.,
RAJAGOPAL M. V.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb14515.x
Subject(s) - palm oil , carotene , fraction (chemistry) , food science , chemistry , palm , beta carotene , carotenoid , chromatography , quantum mechanics , physics
Fresh palm oil samples were obtained from the Nsukka local market and analyzed for their β‐carotene content. Portions of the palm oil samples were also heated to 11 temperatures between 138°C and 258°C with an interval of 12°C and the β‐carotene determined. The amount of β‐carotene decreased with an increase in temperature. The destruction of β‐carotene was greater when the oil was heated continuously for 30 min at any given temperature. When palm oil is used as a frying medium, only a very small fraction of the β‐carotene is retained.