Effect of degradation time on carotene content in crude carotene extract of carrot for the formation of its derivative aromatic compounds
2022
Syukri, Daimon | Rini, | Wellyalina, | Yanti, Nika Rahma | Jaswandi ,
The difference in degradation time on the formation of carotene's derivative aromatic compounds [p-ionone and dihydroactinidiolide (dhA)] due to thermal degradation process of carotenes in crude carotenoid extract of carrot was studied. P-ionone and dhA formation and that of carotenes degradation during thermal degradation (T=140°C) was observed periodically for 4 h. The constant oxygen supply during degradation was maintained at approx. 7 L/h. The formation of p-ionone and dhA accumulated significantly with increasing duration of the degradation process. The maximum formation of p-ionone and dhA could be estimated with the pattern of carotenes degradation. After 4 h of degradation, more than 80% carotene has degraded. It can be concluded that the degradation process of crude carotene extract from carrots at temperature of 140°C will result in a maximum carotene degradation process when the degradation process is carried out for 5 h.
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