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Degradation Products of Trans‐β‐Carotene Produced during Extrusion Cooking
Author(s) -
MARTY C.,
BERSET C.
Publication year - 1988
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.1365-2621.1988.tb07866.x
Subject(s) - chemistry , derivative (finance) , degradation (telecommunications) , chromatography , high performance liquid chromatography , carotene , fractionation , pigment , extrusion cooking , ketone , polyene , organic chemistry , telecommunications , plastics extrusion , computer science , financial economics , economics
Fifteen colored compounds, arising from the degradation of all‐trans‐ β‐carotene in extrusion cooking, were isolated by preparative column chromatography and high performance liquid chromatography (HPCL) and identified using chemical and spectrometric methods: six stereo‐isomers of β‐carotene, one diepoxide derivative, five apo‐carotenals, a polyene ketone, one dihydroxide derivative, and one monohydroxide diepoxide derivative. The HPLC fractionation might be useful in food quality control for varied applications.