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KMID : 1007519990080060357
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Food Science and Biotechnology
1999 Volume.8 No. 6 p.357 ~ p.360
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Thermooxidative Degradation and Isomerization of β - Carotene During Heating
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Yoon Suk-Hoo
Gil Bogim
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Abstract
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Thermooxidative degradation of all-trans-β-carotene was investigated. Commercially purchased standard all-trans-β-carotene was used for a model system of a heating experiment. All-trans-β-carotene was heated in a glass vial stoppered with aluminum foil placed in a thermostated furnace. Analysis of the degradation products of all-trans-β-carotene was carried out on a high performance liquid chromatography (HPLC). All-trans-β-carotene converted into cis-form stereoisomers and no additional degradation product was formed even with long heating times at 100℃. Three stereoisomers of all-trans-β-carotene were isolated and identified as 15-cis, 13-cis, and 9-cis-β-carotene. With increasing heating temperatures of 150 and 200℃, the amount of polar degradation products which have shorter retention times than β-carotene increased, while the amounts of all-trans-β-carotene and its stereoisomers decreased. Carbonized materials were formed after 1 hr of heating, resulting in a low yield. The curves that represent all-trans-β-carotene degradation at three temperatures are formed of two distinct parts that correspond to the propagation and termination phases of an autocatalytic reaction having the rate constant increased with increasing temperature.
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