Hazrulrizawati, Hamid and Suria, Kupan and M. M., Yusoff (2017) Dihydroactinidiolide from thermal degradation of β-carotene. International Journal of Food Properties, 20 (3). pp. 674-680. ISSN 1094-2912 (Print); 1532-2386 (Online). (Published)
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Abstract
The formation of dihydroactinidiolide by thermal degradation of β-carotene was studied. A comparison of yields of dihydroactinidiolide in commercial β-carotene and β-carotene derived from crude palm oil (CPO) was investigated. Thermal degradation of commercial β-carotene promoted the formation of dihydroactinidiolide with the highest yield, 61.21%. Thermal degradation of recovered β-carotene yielded 29.23% of dihydroactinidiolide. The lower recovery of β-carotene was due to the mixture of compounds in the extract. Further investigation indicated some other useful aroma compounds formed from this thermal degradation were β-ionone, 3-oxo-² -ionone and ² -cyclocitral.The outcome provided wide opportunities in utilizing crude palm oil (CPO) as natural source of beta-carotene to produce aroma compound.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | β-carotene, crude palm oil, dihydroactinidiolide, thermal degradation, aroma compounds, β-ionone, β-cyclocitral |
| Subjects: | Q Science > Q Science (General) |
| Faculty/Division: | Faculty of Industrial Sciences And Technology |
| Depositing User: | Dr. Hazrulrizawati Abd Hamid |
| Date Deposited: | 28 Dec 2016 06:07 |
| Last Modified: | 26 Jul 2018 07:47 |
| URI: | http://umpir.ump.edu.my/id/eprint/13878 |
| Download Statistic: | View Download Statistics |
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