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FORMATION OF CARBONYL COMPOUNDS FROM P‐CAROTENE DURING PALM OIL DEODORIZATION
Author(s) -
OUYANG J. M.,
DAUN H.,
CHANG S. S.,
HO C.T.
Publication year - 1980
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.1365-2621.1980.tb06524.x
Subject(s) - chemistry , unsaponifiable , fraction (chemistry) , chromatography , mass spectrometry , palm oil , carotene , infrared spectroscopy , thin layer chromatography , decomposition , organic chemistry , food science
Decomposition products of β‐carotene formed during a simulated commercial deodorization of palm oil were separated from unsaponifiable portion into six fractions by liquid chromatography. Fraction two containing slightly polar substances was further separated using thin‐layer chromatography and high performance liquid chromatography. In this fraction, β‐13‐apo‐carotenone, β‐15‐apo‐caro‐tenal, and β‐14′‐apo‐carotenal were identified by infrared spectrometry and mass spectroscopy.