Optimum Condition for the Formation of β-ionone by Thermal Decomposition of Carotenoids Extract from Orange Sweet Potato (Ipomoea Batatas L.)

Aisman1, Daimon Syukri1, *, Rini1, Jaswandi2, Zaibunnisa Abdul Haiyee3
1 Department of Food and Agricultural Product Technology, Universitas Andalas, West Sumatra 25175, Indonesia
2 Department of Animal Production, Universitas Andalas, West Sumatra 25175, Indonesia
3 School of Industrial Technology, Faculty of Applied Science, University Teknologi MARA, Shah Alam, Malaysia

Article Metrics

CrossRef Citations:
Total Statistics:

Full-Text HTML Views: 129
Abstract HTML Views: 41
PDF Downloads: 71
ePub Downloads: 43
Total Views/Downloads: 284
Unique Statistics:

Full-Text HTML Views: 93
Abstract HTML Views: 39
PDF Downloads: 65
ePub Downloads: 42
Total Views/Downloads: 239

Creative Commons License
© 2024 The Author(s). Published by Bentham Open.

open-access license:

* Address correspondence to this author at the Department of Food and Agricultural Product Technology, Universitas Andalas, West Sumatra 25175, Indonesia; E-mail:



The need for rose aromatic compounds is very high globally, where the beta-ionone compound as a precursor for rose aroma can be produced through the oxidation process of carotenoids, especially beta carotene. Therefore, Beta-ionone is the compound responsible for the rose fragrance, which is needed industrially. Carotenoids are easily degraded by various factors, namely heat, oxygen, light and enzymatic. This research has carried out heat degradation of carotene compounds extracted from orange sweet potato to determine the effect of heating time on forming aromatic compounds such as Beta-ionone and dihydroactinidiolide (dhA).


Thermal degradation of carotene was carried out at 140°C for 1, 2, 3, and 4 h. The constant oxygen concentration of 7 l.h-1 was used to induce the oxidation. The spectrophotometric analysis of total carotene and the gas chromatographic-mass spectrometry analysis of volatile compounds were conducted to clarify the efficiency of the carotene degradation process and aromatic compounds' formation, respectively.


Orange sweet potatoes contain 1.2% of carotenoids on a dry weight basis. Beta-ionone and dihydroactinidiolide compounds increased along with decreased total carotene value during heating. The results showed that heating sweet potato carotene at 140°C for 4 h caused carotene degradation of up to 93%. Therefore, the optimum thermal degradation treatment for the formation of β-ionone and dhA compounds was the heating condition at a temperature of 140°C for 4 h.


This research has shown the potential of sweet potatoes as a non-aromatic raw material that can be used to produce aromatic compounds. The use of the crude extract in this research means that the beta-ionone content in the product after oxidation is still low due to the presence of other components; this needs to be a concern for further research.

Keywords: Beta-ionone, Oxidation, Precursor, Temperature, Thermal degradation, Compound.