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Kinetics of Lycopene Degradation and Isomerization in Tomato Oleoresin under Different Temperature Treatments

Hackett, Maureen Monique
http://rave.ohiolink.edu/etdc/view?acc_num=osu1391680421

Abstract Details

2001, Master of Science, Ohio State University, Food Science and Technology.
Lycopene, a tomato carotenoid, has been associated with the reduction of certain chronic diseases including prostate cancer. Tomato oleoresin is a lipid rich material resulting from successive solvent extraction of the tomato fruit. While oleoresins are commonly added to processed foods and pharmaceuticals for additional flavor, color, and potential functional benefits, information on the stability of tomato oleoresin remains limited. The purpose of the study was to study the stability of lycopene in different tomato oleoresins under variable storage conditions. Tomato oleoresins were manufactured from different tomato varieties including Roma, High lycopene, and Tangerine (containing tetra-cis form of lycopene), and Peel waste of Roma tomatoes by solvent extraction with ethanol followed by 50/50 acetone/hexane and removal of the solvent under reduced pressure. The stability of these resins was studied in the dark at 25°, 50°, 75°, and 100 °C over time. Total lycopene was quantified and both degradation and degree of isomerization were followed using C30 reverse phase high performance liquid chromatography with photodiode array detection. Lycopene degradation in all tomato oleoresins was found to be temperature dependent increasing at high temperatures. Half-life stability data ranged from t1/2=32.3-42.4 days at 25 °C to t1/2= .42-.57 days at 100 °C for the Roma, high lycopene, and peel waste oleoresin. Similarly, formation of lycopene isomers and distinct degradation products was enhanced at elevated temperatures at 75 °C and above. Additionally, tetra-cis lycopene present in oleoresin from Tangerine tomatoes was observed to revert back to other cis isomer configurations during thermal treatment. The addition of antioxidants (BHT and a-tocopherol, at 0.2%) appeared to retard the rate of degradation, however the degree of isomerization remained unaffected. The stability data generated by this study can be employed by food processors and product development researchers to optimally utilize tomato oleoresin as a functional food ingredient.
Steven J. Schwartz (Advisor)
David Min (Committee Member)
Gady Chism (Committee Member)
127 p.
Food Science

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Citations

  • Hackett, M. M. (2001). Kinetics of Lycopene Degradation and Isomerization in Tomato Oleoresin under Different Temperature Treatments [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391680421

    APA Style (7th edition)

  • Hackett, Maureen. Kinetics of Lycopene Degradation and Isomerization in Tomato Oleoresin under Different Temperature Treatments. 2001. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1391680421.

    MLA Style (8th edition)

  • Hackett, Maureen. "Kinetics of Lycopene Degradation and Isomerization in Tomato Oleoresin under Different Temperature Treatments." Master's thesis, Ohio State University, 2001. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391680421

    Chicago Manual of Style (17th edition)

osu1391680421
317
© 2001, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.