1Department of Agricultural Product Technology, Andalas University, Padang, 25163, Indonesia
2Department of Agricultural Engineering and Biosystem, Andalas University, Padang, 25163, Indonesia
3Department of Animal Production, Andalas University, Padang, 25163, Indonesia
*Corresponding Author: Daimon Syukri, Department of Agricultural Product Technology, Andalas University, Padang, 25163, Indonesia, Email: dsyukri@ae.unand.ac.id
Online Published on 09 May, 2022.
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.
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.
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.
Carotene, Carrot, Derivative aromatic compounds, Fragrant
