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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.
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