Stability of Lycopene During Food Processing and Storage

Xianquan, S.; Shi, John; Kakùda, Yukio; Yueming, J.

doi:10.1089/jmf.2005.8.413

Cited by 213 publications

(121 citation statements)

References 45 publications

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“…These days the nutritional and health benefits of lycopene of watermelon juice are well known. Xianquan et al (2005) indicated that, under different food processing conditions, lycopene undergoes degradation via isomerization and oxidation, which impact its bioactivity and reduce the functionality for health benefits. Therefore, food processing technologies should ensure the availability of sufficient amount of lycopene after a given thermal process.…”

Section: Temperature Stability Of Vitamin C and Lycopenementioning

confidence: 99%

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Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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The retention of nutrient components of fruit juices during processing is an important criterion to produce better quality fruit products. Stability of nutrient components during processing vary from product to product and processing methods. Information about kinetic study of particular nutrient component under different processing conditions would enable to optimize processing parameters for better quality retention. Therefore the objective of this research was to evaluate the effect of thermal and high pressure food processing methods on stability of vitamin C and lycopene of watermelon juice. Watermelon juice was subjected to different thermal (70 to 90C) and high pressure (400 to 600 MPa) treatments for different interval of times and the residual vitamin C and lycopene concentrations were measured. The destruction of nutrients in both thermal and high pressure processing conditions obey first order reaction rate kinetic model. In both processing conditions lycopene remains more stable as compared to vitamin C. The degradation rates of both components were faster in thermal treatment as compared to high pressure. The D value of vitamin C ranged from 40 to 176 min (z = 30.8C) and 4 to 24 h (z p = 257 MPa) in thermal and high pressure treatments respectively whereas the D value of lycopene ranged from 15 to 83 h (z = 24.5 o C) and 61 to 258 h (z P= 318 MPa) for thermal and high pressure treatments respectively. Therefore high pressure ensures better retention of the nutrients as compared to thermal treatment and hence can be used to pasteurize better quality watermelon juice.

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Section: Temperature Stability Of Vitamin C and Lycopenementioning

confidence: 99%

“…The carotenoid content varies depending on the variety of the watermelon. Depending on the variety, carotenoid content in red fleshed watermelon varies from 37 -121 mg/kg fresh weight, where as lycopene varies from (23.0-72.0µg/g of weight) (Xianquan et al, 2005). Carotenoids have antioxidant activity and free-radical scavenging property.…”

Section: Introductionmentioning

confidence: 99%

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Tola¹,

Ramaswamy²

2015

Afr. J. Food Sci.

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“…Lycopene is highly active on reactive singlet oxygen ( 1 O2) and is the most effective antioxidant among carotenoids (Woodall et al, 1997;Henry et al, 1998). The oxidation of lycopene causes loss of color (Xianquan et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Aydoğan-Coşkun¹,

Çoklar²,

Akbulut³

2018

GIDA

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Tomato (Solanum lycopersicum L.) seeds and skins, which are the wastes of the tomato processing industry, are often regarded as animal feed in everyday life. In this study, tomato seed oil was obtained by Soxhlet extractor. The oil yield of tomato seeds was approximately 20.8%. The oils in the transparent, amber and opaque glass bottles were exposed to sunlight from June to September. The sample intake was made every 20 days and this procedure was repeated 4 times. Each sample was analyzed for fatty acid composition in gas chromatography. The minimum and maximum rates of the major fatty acids in all of the oil samples were 54.12-55.72%, 21.68-22.35%, 11.92-12.55%, 6.18-6.63% and 2.39-2.62% for linoleic (C18:2n6c), oleic (C18:1n9c), palmitic (C16:0), stearic (C18:0) and α-linolenic acids (C18:3n3), respectively. The results showed that there was no highly variation between the fatty acid rates in all samples.

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“…Extensive medical researchers reported that lycopene helps the human body fight against different types of cancers (prostate, breast), atherosclerosis and reduce blood cholesterol levels (Kerkhofs et. al., 2005;Xianquan et al, 2005). Tomato cultivation is highly seasonal, huge quantities are available at right season of the year.…”

Section: Introductionmentioning

confidence: 99%

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Yusufe

Mohammed

Satheesh

2017

Acta Universitatis Cibiniensis. Series E: Food Technology

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The objective of the present study was to standardise the duration and temperatures of the conventional oven drying methods for best physical and sensory characteristics of dried tomato. The experiment consisted of two factor factorial design (3*2) with three levels of drying temperature (70 o C, 80 o C and 90 o C) and two levels of drying duration (7 and 8 hours) with three replications. An improved and high yielding variety (Cochoro) of tomato released in 2007 for processing and widely grown in Ziwai (Maki), Ethiopia was used. Prior to drying, individual tomato fruits were washed and sliced into uniform thickness (8mm); then, the slices were placed on to the drying trays in a single layer to facilitate uniform drying in hot air oven set at predetermined temperatures per the respective treatments. Data were collected on different physical and sensory attributes and analysed using SAS software (version 9.2). The results showed that titratable acidity, total soluble solids and water absorption capacity were significantly (p≤0.001) increased due to the interaction of degree of temperature and duration of oven drying. In contrast, pH and water activity decreased as the drying temperature and duration increased. Drying at 70 0 C for 7 hours produced dried tomatoes with the highest sensorial acceptability and physical attributes while higher temperatures (80, 90 0 C) and longer duration (9 hours) significantly detract the quality of dried tomato. Hence, it is possible to add value and preserve tomatoes through oven drying at the right temperature and optimum duration.

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Stability of Lycopene During Food Processing and Storage

Cited by 213 publications

References 45 publications

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Temperature and high pressure stability of lycopene and vitamin C of watermelon Juice

Effect of Sunlight on Fatty Acid Composition of Tomato Seed Oil Stored in Different Colored Bottles

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

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