Study of temperature effect in β-carotene of carrot by Raman spectroscopy

A micro-Raman system is used to study the β-carotene of dry and fresh carrot samples in environments with variations of the temperature between 16°C and 120°C. It is shown that the Raman peaks intensities of the dry sample diminish considerably, due to the strong degradation of the β-carotene with the increment of the temperature. Also, for the fresh sample in deionized water, the Raman peaks intensities of the β-carotene, starting from 40 to 50°C, diminish, due to its degradation and diffusion on the surface of the sample and in the water. The same tendency is observed for the β-carotene of the carrot juice