Insight into β-Carotene Thermal Degradation in Oils with Multiresponse Modeling

The aim of this study was to gain further insight into β-carotene thermal degradation in oils. Multiresponse modeling was applied to experimental high-performance liquid chromatography–diode array detection (HPLC–DAD) data ( trans -, 13- cis -, and 9- cis -β-carotene concentrations) during the heat treatments (120–180 °C) of two β-carotene-enriched oils, i.e., palm olein and copra. The test of different reaction schemes showed that β-carotene isomerization reactions were dominant and reversible. The resulting cis isomers and trans -β-carotene simultaneously underwent oxidation and cleavage reactions at the same rate constant. From the kinetic analysis, it appeared that—contrary to oxidation and cleavage reactions—isomerization rate constants did not follow the Arrhenius law. However, the isomerization equilibrium constant increased with temperature, favoring isomer production, particularly 9- cis -β-carotene. Its production was shown to be concomitant with oxidation...

Journal of the American Oil Chemists' Society, 2013

The thermal degradation kinetics of the main carotenoids of cashew apple in a juice model system was studied by HPLC and related to the changes of its CIELAB color parameters. Similar isomerization equilibrium constants and activation energies were observed for both all-trans-β-carotene and alltrans-β-cryptoxanthin. The curves for the decay of the main carotenoids and color changes showed a biphasic behavior that was best fitted by a biexponential equation. For the same heating conditions (60 or 90°C), similar rate constants for the fast (γ 1 ) and slow (γ 2 ) decays were obtained for both the chemical (carotenoids) and physical (color) parameters monitored in the present research. This fact indicates that color parameters, such as ΔE*, are good predictors of both alltrans-β-cryptoxanthin and all-trans-β-carotene thermal degradation. A mechanism for thermal carotenoid degradation was proposed, involving parallel irreversible and reversible coupled reactions of both the initial all-trans-β-cryptoxanthin and all-trans-β-carotene to yield, respectively, degradation compounds and mono-cis isomers.

European Food Research and Technology, 2003

The optothermal window detection method at 488 nm was used to monitor on-line the concentration of trans-b-carotene that was added to several vegetable oils after treating them at 200 C in the presence of air for varying amounts of time. Results obtained for extra virgin oil show a direct proportionality between the rate constant describing the disappearance of trans-b-carotene and the duration of thermal treatment. The rate constant for the decay of trans-b-carotene in oils treated under identical conditions was also dependent on the type of oil. Trends and individual data are discussed in the light of a possible application of the method for the determination of the oxidative stability of vegetable oils.

AFRICAN JOURNAL OF BIOTECHNOLOGY, 2011

β-Carotene is one of the most important fat soluble pigment with well known antioxidant and provitamin A activities. It is used in industries as food colorant and a source of vitamin A. The thermal induced degradation during processing leads to color and properties losses. The thermal stability of the fatty acids composition of edible oils is of great importance to food manufacturers. Corn oil, rapeseed and sunflower oils were fortified with 50 to 300 μg/g of β-carotene and oxidized using Rancimat (air flow rate 20 L/h) at 110°C for 14 h. Fatty acid methyl esters (FAMEs) were measured using gas chromatography with Agilent-Technologies DB-Wax capillary column. It was found that by adding β-carotene (50 to 300 µg/g) to the corn, rapeseed and sunflower oils, no significant changes was observed in saturated fatty acids. Saturated fatty acids were relatively more protected in the presence of unsaturated fatty acids of similar carbon atoms and in the presence of β-carotene. The addition of β-carotene affected the composition of unsaturated fatty acids in the tested oils. Thus, β-carotene acts as a pro-oxidant in highly unsaturated sunflower oil. Unsaturated fatty acids are oxidized earlier and results to the formation of unpleasant flavor and consequent rancidity.

Analytica Chimica Acta, 2002

The fact that ␤-carotene might be the protective factor against various cancers, suggests the need for a rapid reliable assay for this potential marker. We have proposed the method for selective, precise and simple profiling of carotenoids as well as for simultaneous ultrasensitive assaying of trans-␤-carotene (TBC) and cis-␤-carotene(s) (CBC) in five vegetable oils. The oil samples diluted 20 or 100 times were directly injected and analysed by means of the isocratic non-aqueous reversed-phase high-performance liquid chromatography (HPLC) combined with ultrasensitive thermal lens detection (TLS).

Fruits, 2011

Introduction. Food processing significantly lowers the quality of fruits and vegetables, which is a major concern for the food industry. Micronutrients are particularly affected, and among them β-carotene, which exhibits very interesting sensory, nutritional and biological properties. The literature concerning β-carotene degradation is extensive, but the conclusions are very different as a function of the biological, chemical and food transformation points of view. This paper proposes a synthesis of complementary approaches in the study of β-carotene during food transformation and storage. Degradation reactions. Degradation compounds are numerous, including isomers, epoxides, apocarotenones, apocarotenals and short-chain cleavage products, among them some flavour compounds. A detailed reaction scheme of isomerisation and autoxidation of β-carotene could be deduced from the literature data. The main pathways are well documented, but the global reaction scheme is still incomplete. Furthermore, most of the mechanistic studies are carried out in model systems, thus data may misrepresent β-carotene behaviour in real food products. Kinetics during processing and storage. The determination of degradation kinetics permits the identification of the fastest reactions, i.e., generally those with the greatest impact, and also the quantification of the effect of the factors which can lower β-carotene content. Temperature, occurrence of oxygen, food composition and food structure are shown to affect the β-carotene loss rate significantly. However, the methodologies used to obtain the kinetic parameters are of major importance, and finally, most of the results found in the literature are specific to a study and difficult to generalise. Discussion and conclusion. Mechanistic and kinetic approaches each provide interesting data to improve understanding and monitoring of β-carotene. The combination of all this data, together with thermodynamic and analytical considerations, permits the building of observable reaction schemes which can further be transcribed through mathematical models. By this multidisciplinary approach, scarcely used for the time being, knowledge could be capitalised and useful tools could be developed to improve β-carotene retention during food processing and storage.

Journal of the American Oil Chemists’ Society, 1986

A model system developed in our laboratory for the study of thermal degradation products {TDP} of carotenoids was employed. ##-Carotene {10 g} in glycerol was heated at 210 C for 4 hr, 1 hr, 15 rain and 5 min. The time and temperature chosen were similar to edible oil deodorization and deep fat frying. In this study, the TDP of ##-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 rain and 5 rain) cause less degradation. TDP include nonpolar as well as oxidized derivatives of ##-carotene. The results of this study provide information on the type, amount and mechanism of formation of compounds resulting from heating carotenoids. f3-Carotene is the predominant carotenoid pigment in crude oil {0.05-0.5%) from palm fruit, Elaeis guineensis {1}. In many countries in Africa, Asia and Latin America the oil is sold and consumed in the crude form. In the United States and Europe, the oil undergoes refining, bleaching and deodorization processes in order to be marketable for consumption. The pigments can be decolorized by bleaching alone or with high temperature treatment {110-149 F} {2-4). Conventional deodorization is done at 360-455 F {182-218 C) {5). The carotenoid pigments can be degraded at deodorization temperatures of 260 C (3} and 210 C {6). Time and temperature conditions may differ for different edible oils, and also for different processes. According to Dudrow (3), the best deodorization conditions for refined and bleached soybean oil were observed to be 1-2 hr at 210 C and 0.5-1 hr at 230 C and 250 C. However, 0.5 hr was found to be too long at 270 C. The deodorization step in edible oil processing is characterized by high temperature, high vacuum steam distillation of the volatile fraction {3}. While odoriferous materials are removed, the thermal destruction of the carotenes takes place simultaneously. The thermal degradation products of f3-carotene (TDP) formed in the oil as a result of the heat treatment are of interest with respect to nutrition and safety of foods. Most of the studies on TDP of ##-carotene were in non-food systems and emphasized the volatiles (7-13}. All of these investigators have reported aromatic hydrocarbons as thermal degradation products of ##-carotene. Postulations have been made as to the probable formation of polycyclic aromatic hydrocarbon (PAH) as TDP of ##-carotene ( ). Minute amounts of PAH formed from ##-carotene at 400 C and 700 C for a prolonged period of 1Presented at the AOCS meeting in Dallas, Texas, in 1984. 2Current address Mead Johnson and Company, Nutritional Group, Research and Development, Evansville, IN 47721.

Fruits

Introduction. Food processing significantly lowers the quality of fruits and vegetables, which is a major concern for the food industry. Micronutrients are particularly affected, and among them β-carotene, which exhibits very interesting sensory, nutritional and biological properties. The literature concerning β-carotene degradation is extensive, but the conclusions are very different as a function of the biological, chemical and food transformation points of view. This paper proposes a synthesis of complementary approaches in the study of β-carotene during food transformation and storage. Degradation reactions. Degradation compounds are numerous, including isomers, epoxides, apocarotenones, apocarotenals and short-chain cleavage products, among them some flavour compounds. A detailed reaction scheme of isomerisation and autoxidation of β-carotene could be deduced from the literature data. The main pathways are well documented, but the global reaction scheme is still incomplete. Furthermore, most of the mechanistic studies are carried out in model systems, thus data may misrepresent β-carotene behaviour in real food products. Kinetics during processing and storage. The determination of degradation kinetics permits the identification of the fastest reactions, i.e., generally those with the greatest impact, and also the quantification of the effect of the factors which can lower β-carotene content. Temperature, occurrence of oxygen, food composition and food structure are shown to affect the β-carotene loss rate significantly. However, the methodologies used to obtain the kinetic parameters are of major importance, and finally, most of the results found in the literature are specific to a study and difficult to generalise. Discussion and conclusion. Mechanistic and kinetic approaches each provide interesting data to improve understanding and monitoring of β-carotene. The combination of all this data, together with thermodynamic and analytical considerations, permits the building of observable reaction schemes which can further be transcribed through mathematical models. By this multidisciplinary approach, scarcely used for the time being, knowledge could be capitalised and useful tools could be developed to improve β-carotene retention during food processing and storage.

International Journal of Engineering Research and Technology (IJERT), 2015

https://www.ijert.org/extraction-of-palm-carotenes-and-effect-of-oxidative-degradation-on-carotene https://www.ijert.org/research/extraction-of-palm-carotenes-and-effect-of-oxidative-degradation-on-carotene-IJERTV4IS010647.pdf The growing demand on beta-carotene has generated huge challenges to global industry to fulfill the customers' requirement that are looking for natural and environment friendly products. This study explains the efficient extraction of carotenoids from Crude Palm Oil by adsorption (column chromatography) where in the suitability of adsorbent is discussed and saponification methods followed by degradation of beta-carotene in an attempt to study the possible norisoprenoids that can be potentially generated using palm carotene in future. The HPLC analysis showed the high concentration of beta-carotene in extracted samples. Gas chromatography/mass spectrometric (GC-MS) analysis showed that, the main degraded compound generated were β-ionone, DHA and ionone epoxide.

Food Chemistry, 2011

A normal-phase HPLC method for analysis of carotenes, tocopherols and tocotrienols has been developed and validated. In this work we presented a modification to the official AOCS method for analysis of tocols which allowed simultaneous quantification of the three groups of compounds, including carotenes. Analytes were separated using a gradient mobile phase (hexane and isopropanol) and with a gradient flow rate (1-2 mL min À1 ). The column effluent was monitored by Photo Diode Array detector (PDA) set at 292 nm (tocols) and 455 nm (b-carotene) and by fluorescence detector set at an excitation wavelength of 290 and 330 nm emission. Inter-and intra-run accuracies and precision of the analytical method were better than ±15%. The lower limit of quantification was 5.0 mg L À1 for the tocols and 0.1 mg L À1 for carotenes. The method has been applied for the quantification of these compounds in Amazon oils.