Characterization ofβ‐carotene thermal degradation products in a model food system

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Abstract
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 ofβ‐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 ofβ‐carotene. The results of this study provide information on the type, amount and mechanism of formation of compounds resulting from heating carotenoids.