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KMID : 0380619930250060775
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 6 p.775 ~ p.779
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Effects of Water Activity and Light on the Oxidation of Carrot Carotenoids
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Abstract
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The effects of water activity and light on the oxidation of carotenoid were studied using both the model systems of carrot lipids and freeze dried carrot. Autoxidation of crude lipids from the freeze dried carrot and the stability of carotenoids in controlled systems varing water activities and/or lights were examined. The degree of autoxidation of crude lipid stored at 30℃ for 16 days was significant(p$lt; 0.05) and 71.8% destruction of carotenoid in the crude lipids were observed. When the powdered solid models of freeze dried carrot were stored at 30 for 35 days under various water activities and the presence of light, the maximum stability of carotenoid was found at a 0.42 and the damaging effect of lights on the stability of carotenoid was significant (p$lt;0.05). The absoprtion spectra of carotenoids changed according to the degree of oxidation, but shifts of the maximum wavelength was not observed.
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