Improving the stability of lycopene Z-isomers in isomerised tomato extracts |
| |
Authors: | Pierre Lambelet Myriam Richelle Karlheinz Bortlik Federico Franceschi Andrea M. Giori |
| |
Affiliation: | 1. Nestlé Research Center, Nestec Ltd, P.O. Box 44, CH-1000 Lausanne 26, Switzerland;2. R&D Center, Indena S.p.A., Settala, Italy |
| |
Abstract: | Tomato-based foods rich in Z-lycopene are potentially more bioavailable and have greater bioefficacy compared to natural tomato products which mainly contain all-E-lycopene. To prepare a stable tomato extract with a high level of Z-lycopene, geometrical isomerisation of lycopene was studied in organic solvents either alone or in the presence of a tomato extract. Interconversion between the isomers was observed in all systems with 13Z-lycopene being the least stable. Heating a tomato extract containing mainly the all-E-isomer in ethyl acetate produced successively 13Z-, 9Z- and 5Z-lycopene. An isomerised tomato oleoresin with a minimal content of the most unstable 13Z-lycopene could be obtained by refluxing tomato oleoresin in ethyl acetate for 1 week. In this isomerised tomato oleoresin, total lycopene and lycopene isomer profiles were shown to remain constant for 1 year at room temperature. Accordingly, this product is a valid source of stable and potentially highly bioavailable lycopene. |
| |
Keywords: | Tomato Lycopene Isomerisation Bioavailability Stability |
本文献已被 ScienceDirect 等数据库收录! |
|