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Isomerisation and degradation of lycopene during heat.pdf

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International Food Research Journal 21(1): 45-50 (2014) Journal homepage: .my Isomerisation and degradation of lycopene during heat processing in simulated food system 1,2 2 2 2 2 1, 2* Huawei, Z., Xiaowen, W., Elshareif, O., Hong L., Qingrui, S. and Lianfu, Z. 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China 2School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China Article history Abstract Received: 14 March 2013 The degradation and/or isomerisation of lycopene have an important influence on its Received in revised form: bioavailability and bioactivities. Existing studies have shown that the configuration profiles and 25 September 2013 stability of lycopene will be changed because of heat processing, but the relationship between Accepted: 27 September 2013 the structure conversion of lycopene and the intensity of heat treatment is yet to be further studied. To simplify the experiments, Lycopene- Octyl/Decyl Glycerate-TBHQ system was Keywords established to simulate real food system, C30-HPLC system was used to determine the amount Lycopene of different lycopene isomers, from which total lycopene, the percentage of Z-isomers to total Heat processing lycopene before and after heat processing can be calculated to describe the isomerisation and Simulation system degradation of lycopene during heat processing.