Production of Aromatic Compounds from Crude Carotene Extract of Carrots by Thermal Degradation: A Preliminary Study

Daimon Syukri, Rini , Wellyalina , Nika Rahma Yanti and Jaswandi

Background and Objective: β-ionone and dihydroactinidiolide (dhA) are derived from carotenes and have a unique character, these compounds have been identified as flavour-producing additives. The formation of beneficial β-ionone and dihydroactinidiolide (dhA) by thermal degradation of β-carotene in crude carotene extract from carrot was studied. Materials and Methods: The crude extract of carotene was oxidized under the thermal condition with three different temperatures 120, 140 and 160°C with controlled air supply as much as 7 litres per hour for 1, 2, 3 and 4 hrs. The degradation process was conducted using a Rancimat 743^® apparatus. The occurrence of degradation products of carotene was observed using gas chromatography-mass spectrometry. Results: Thermal degradation of crude carotene extract promoted the formation of β-ionone and dihydroactinidiolide influenced by the increase of temperature and oxidize time. The higher the degradation temperature and the longer the degradation process, the more degradation products formed. The formation of some others compounds such as alkenes, esters and fatty acid was also observed. Although crude carotene extract consists of a complex matrix, with the proper degradation conditions such as optimal temperature and time, valuable target compounds could still be produced. Conclusion: These findings provided wide opportunities in utilizing crude carotene extract as the source of the substrate in producing some beneficial aromatic compounds.

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