Lycopene Degradation and Isomerization Kinetics during Thermal Processing of an Olive Oil/Tomato Emulsion

作者：Colle Ines J P; Lemmens Lien; Tolesa Getachew N; Van Buggenhout Sandy; De Vleeschouwer Kristel; Van Loey Ann M; Hendrickx Marc E^*

来源：Journal of Agricultural and Food Chemistry, 2010, 58(24): 12784-12789.

DOI：10.1021/jf102934u

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

The stability of lycopene in an olive oil/tomato emulsion during thermal processing (80-140 degrees C) was studied. Initially, the degradation of total lycopene (all-E plus Z-forms) occurred quickly at temperatures above 100 degrees C. However, a nonzero plateau value, depending on the processing temperature, was attained after longer treatment times. Besides degradation, the isomerization of total-Z-Iycopene 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.

• 出版日期2010-12-22