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. © 2010 American Chemical Society.
CITATION STYLE
Colle, I. J. P., Lemmens, L., Tolesa, G. N., Van Buggenhout, S., De Vleeschouwer, K., Van Loey, A. M., & Hendrickx, M. E. (2010). Lycopene degradation and isomerization kinetics during thermal processing of an olive oil/tomato emulsion. Journal of Agricultural and Food Chemistry, 58(24), 12784–12789. https://doi.org/10.1021/jf102934u
Mendeley helps you to discover research relevant for your work.