Premium
Degradation of trans ‐β‐Carotene during Heating in Sealed Glass Tubes and Extrusion Cooking
Author(s) -
MARTY C.,
BERSET C.
Publication year - 1986
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.1365-2621.1986.tb13915.x
Subject(s) - degradation (telecommunications) , extrusion , epoxide , chemistry , extrusion cooking , fraction (chemistry) , pigment , carotene , chromatography , materials science , organic chemistry , catalysis , composite material , telecommunications , computer science
Four compounds which have been previously reported as products of enzymatic and chemical oxidation reactions were isolated and identified for the first time from the epoxide fraction formed by heating all trans ‐β‐carotene. A HPLC method allowing a quick separation and identification of these epoxides was developed. Extrusion cooking at 180°C was a more drastic treatment for the pigment than simple heating for a long period (2 hr) at the same temperature.