The concentrations of cis-β-carotene changed a little when heating at over 125 °C for 30 min, whereas the degradation of all-trans-β-carotene was significant after heating at 50, 100, 125 or 150 °C for several minutes. Fig. 2. 15 янв. 2009 г.
Is beta-carotene heat sensitive?
beta-carotene added to soybean oil showed good stability to heat and its bioconversion to vitamin A was shown in rat assays.
At what temperature does beta-carotene degrade?
After 56 days of storage, regardless of the presence or absence of air, β-carotene experienced extreme losses in samples stored at 4 °C (68.2–68.3%), 20 °C (65.3–71.5%) and 40 °C (66.2–70.2%).
Does beta-carotene survive cooking?
Cooking Loss Cooking your food releases more beta-carotene, but there is a downside: Foods lose beta-carotene during cooking. You can control the amount lost by using specific methods of cooking.
Are carotenoids destroyed by cooking?
There is a perception that carotenoids are destroyed by the heat process involved in cooking of vegetables. In fact, carotenoid loss is minimal with moderate cooking, and in many cases, carotenoids become more bioavailable after cooking, probably because heat pro- cessing liberates them from cell matrices.
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