Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion

  • Colle I
  • Lemmens L
  • Tolesa G
 et al. 
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The stability of lycopene in an olive oil/tomato emulsion during thermal processing (80-140 °C) was studied. Initially, the degradation of total lycopene (all-E plus Z-forms) occurred quickly at temperatures above 100 °C. However, a nonzero plateau value, depending on the processing temperature, was attained after longer treatment times. Besides degradation, the isomerization of total-Z-lycopene as well as the individual isomerization of all-E-, 5-Z-, 9-Z-, and 13-Z-lycopene was studied in detail. After prolonged heating, the isomer conversion reached a temperature-dependent equilibrium state. The degradation of total lycopene and the isomerization could be described by a fractional conversion model. The temperature dependency of the corresponding reaction rate constants was quantified by the Arrhenius equation. The activation energy of degradation was estimated to be 28 kJ/mol, and the activation energy of overall (all-E and total-Z) isomerization was estimated to be 52 kJ/mol.

Author-supplied keywords

  • Lycopene
  • degradation
  • isomerization
  • kinetics
  • olive oil
  • thermal processing
  • tomato

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  • Ines J P Colle

  • Lien Lemmens

  • Sandy Van Buggenhout

  • Kristel De Vleeschouwer

  • Ann M. Van Loey

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