| Autor: |
Onyewu, Philip, Ho, Chi-Tang, Daun, Henryk |
| Zdroj: |
Journal of the American Oil Chemists' Society (JAOCS); Nov1986, Vol. 63 Issue 11, p1437-1441, 5p |
| Abstrakt: |
A model system developed in our laboratory for the study of thermal degradation products (TDP) of carotenoids was employed. β-Carotene (10 g) in glycerol was heated at 210 C for 4 hr, 1 hr, 15 min and 5 min. The time and temperature chosen were similar to edible oil deodorization and deep fat frying. In this study, the TDP of β-carotene were quantified as influenced by time and temperature of heating. Results indicate that at 210 C, degradation is almost complete after 4 hr and most of the nonvolatile products are viscous, yellow-brownish material. Shorter times (1 hr, 15 min and 5 min) cause less degradation. TDP include nonpolar as well as oxidized derivatives of β-carotene. The results of this study provide information on the type, amount and mechanism of formation of compounds resulting from heating carotenoids. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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