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Thermal Stability and Isomerization of Lycopene in Tomato Oleoresins from Different Varieties
Author(s) -
Hackett M.M.,
Lee J.H.,
Francis D.,
Schwartz S.J.
Publication year - 2004
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2004.tb13647.x
Subject(s) - lycopene , oleoresin , chemistry , isomerization , carotenoid , high performance liquid chromatography , pigment , antioxidant , food science , chromatography , organic chemistry , catalysis
Lycopene, a tomato carotenoid, has been associated with the inhibition of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid‐rich material resulting from successive solvent extraction of the tomato fruit. Thermal stability and isomerization of lycopene in oleoresins prepared from 3 different tomato varieties, Roma, High Lycopene, and Tangerine, and tomato peel waste, were studied at 25 °C, 50 °C, 75 °C, and 100 °C in the dark. Thermally degraded lycopene compounds and isomers of lycopene were analyzed by a combination of C 30 reversed‐phase high‐performance liquid chromatograph with a photodiode array detector, UV‐visible spectrometer, or mass spectrometer. Effects of antioxidants on lycopene were also studied at 50 °C. As the storage temperature increased from 25 °C to 100 °C, the degradation of total lycopene in oleoresin from all samples increased significantly ( P <0.05). Lycopene at 25 °C and 50 °C may degrade mainly through oxidation without isomerization. Isomerization of lycopene in tomato oleoresins increased at 75 °C and 100 °C. Tetra‐ cis lycopene in Tangerine tomato varieties followed different degradation and isomerization pathways compared with all ‐trans lycopene in other tomato varieties. Addition of α‐tocopherol or butylated hydroxytoluene slowed the rate of degradation of lycopene in oleoresin.