Thermal degradation of carotenes and influence on their physiological functions.
Raw carrot juice contains a considerable amount of alpha- and beta-carotene, which makes carrot an excellent source of vitamin A. Heat treatment of the juice at temperatures comparable to those at pasteurization and boiling does not change the carotenes, while heating at temperatures used during sterilization results in rearrangement of the carotene molecules and a decrease in total carotenes. The all-trans alpha- and beta-carotenes appear partly as cis-isomers, especially the 13-cis-isomer. Isomerization of the carotenes leads to a decrease in their vitamin A activity. Carotenes also seem to be anticarcinogens but the extent to which this property is influenced by isomerization is still unknown.
Jonsson
L
L
SIK, Swedish Institute for Food Research, Göteborg.
D001628:Beverages / Q000032:analysis; D002338:Carotenoids / Q000737:chemistry / Q000378:metabolism*; D006358:Hot Temperature / Q000009:adverse effects*; D007536:Isomerism; D014675:Vegetables / Q000032:analysis / Q000378:metabolism*
D002338:Carotenoids