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Lycopene (Z) – isomers enrichment and separation
Author(s) -
Kessy Honest N.,
Zhang Lianfu,
Zhang Huanwei
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12183
Subject(s) - lycopene , chemistry , dichloromethane , isomerization , carotenoid , chromatography , ethyl acetate , hexane , organic chemistry , food science , solvent , catalysis
Summary (All‐E)‐ L ycopene undergoes geometrical isomerisation into (Z)‐lycopene isomers with thermal treatment. Influence of three isomerisation methods including ethyl acetate reflux, microwave‐assisted reflux and ultrasound/microwave‐assisted reflux, and isolation of (all‐ E )‐lycopene from other carotenoids and ( Z ) lycopene isomers through selective inclusion by deoxycholic acid (3α, 12α dihydroxy‐5βcolan‐24‐oic‐acid, DCA ) were investigated. The results showed that microwave and ultrasound/microwave‐assisted reflux were not significantly different at P < 0.05, but both were significantly different ( P < 0.05) over refluxing in ethyl acetate, proportion of (Z)‐lycopene isomers reached 54% after refluxing for 5 h. Heterogeneous mixture of isomerised tomato oleoresin containing 54% (Z)‐lycopene isomers and 40% (all‐E)‐lycopene and deoxycholic acid in dichloromethane was incubated at 25 °C for 2 h. Then, the mixture was filtered and from the filtrate 96.6% ( Z )‐isomers enriched lycopene was obtained. The processes can be used in the production of enriched ( Z )‐lycopene isomers for food supplements and functional food industry as a natural bioactive ingredient.