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

DOI: 10.18805/IJARe.A-649    | Article Id: A-649 | Page : 157-161
Citation :- Effect of Degradation Time on Carotene Content in Crude Carotene Extract of Carrot for the Formation of its Derivative Aromatic Compounds.Indian Journal of Agricultural Research.2022.(56):157-161
Daimon Syukri, Rini, Wellyalina, Nika Rahma Yanti, Jaswandi dsyukri@ae.unand.ac.id
Address : Department of Agricultural Product Technology, Andalas University, Padang, 25163, Indonesia.
Submitted Date : 4-05-2021
Accepted Date : 24-08-2021


Background: The difference in degradation time on the formation of carotene’s derivative aromatic compounds [β-ionone and dihydroactinidiolide (dhA)] due to thermal degradation process of carotenes in crude carotenoid extract of carrot was studied. 
Methods: β-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 β-ionone and dhA accumulated significantly with increasing duration of the degradation process. The maximum formation of β-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.


Carotene Carrot Derivative aromatic compounds Fragrant


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