EFFECT OF TYPE OF OXIDATION ON BETA-CAROTENE LOSS AND VOLATILE PRODUCTS FORMATION IN MODEL SYSTEMS

被引:36
作者
GLORIA, MBA [1 ]
GRULKE, EA [1 ]
GRAY, JI [1 ]
机构
[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48824
关键词
D O I
10.1016/0308-8146(93)90012-5
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The effect of different types of oxidation on beta-carotene loss and the formation of volatile products was investigated by autoxidation in a microcrystalline cellulose model system, which was compared with photosensitized and chemical oxidations in solution. Beta-carotene loss was faster during autoxidation at 80-degrees-C, followed by chemical oxidation, photosensitized oxidation and autoxidation at 20-degrees-C. Similar volatile degradation products were found for the different types of oxidation, however, their relative concentrations varied. Autoxidation at 20-degrees-C and chemical oxidation led to several volatile oxidation products, originating mainly from cleavage at bonds 7-8, 9-10 and 8-9 of the beta-carotene molecule. However, autoxidation at 80-degrees-C and photosensitized oxidation led to more specific oxidation products: dihydroactinidiolide and beta-ionone, respectively.
引用
收藏
页码:401 / 406
页数:6
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