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The stability of lycopene. II.—Oxidation during heating of tomato pulps
Author(s) -
Cole E. R.,
Kapur N. S.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080611
Subject(s) - lycopene , degradation (telecommunications) , chemistry , acetone , oxygen , food science , carotenoid , organic chemistry , telecommunications , computer science
Degradation of lycopene occurs during the heating of serum‐free tomato pulps in the presence of oxygen. The rate of breakdown as measured by colour loss varies according to availability of oxygen, temperature and intensity of illumination. Acetone and methylheptenone appear as volatile degradation products.