Bioactive Stability and Antioxidative Property of Lycopene from Tomatoes during Processing
2015
Lycopene is a natural pigment that contributes red color to fruits and vegetables. There are numerous epidemiological studies which have showed lycopenes possess strong antioxidant to provide protection against a broad range
of chronic diseases and cancers, such as cardiovascular disease, hypertension, atherosclerosis, prostate cancer, lung cancer, and diabetes among others
(Micozzi et al., 1990; Kohlmeier et al., 1997; Campbell et al., 2004; Etminan
et al., 2004; Kun et al., 2006; Kong et al., 2010; Ried and Fakler, 2011; Ankita
et al., 2012). Therefore, the content and stability of lycopene in food has taken
on added importance. Lycopene is a lipophilic compound, and belongs to the
family of carotenoids. Moreover, among carotenoids, the quenching constant
of lycopene was found to be more than double that of β-carotene and 10 times
more than that of α-tocopherol, which makes its presence in the diet of considerable interest (Bohm et al., 2001; Cao-Hoang et al., 2011). Levy et al. (1995)CONTENTS20.1 Introduction 609
20.2 Physical and Chemical Properties of Lycopene 611
20.3 Lycopene Degradation during Processing 61320.3.1 Effect of Temperature on Lycopene Degradation 614
20.3.2 Effect of Light-Irradiation on Lycopene Degradation 619
20.3.3 Effect of Oxygen on Lycopene Degradation 62020.4 Lycopene Isomerization in Food Processing 623
20.5 Synergistic Effects 627
20.6 Stabilization Technologies of Lycopene 630
20.7 Summary 631
References 633
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