Effect of Degradation Time on Carotene Content in Crude Carotene Extract of Carrot for the Formation of its Derivative Aromatic Compounds

Abstract

Background: 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. Methods: 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.Result: 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.