21:T53f,Since lycopene Z-isomers exhibit greater bioavailability and biological activity than the naturally occurring all-E-isomer, efficient manufacturing methods for (Z)-lycopene-rich materials are urgently needed. Herein, a method was developed for Z-isomerization of (all-E)-lycopene in tomato oleoresin using heat treatment and a natural catalyst, viz. allyl isothiocyanate (AITC). For practical application of this isomerization technology, no organic solvents were used, and instead, oils and fats were used as the reaction medium. The Z-isomerization of (all-E)-lycopene was promoted by heating (>120 °C) even when oil and fat media were used. Allyl isothiocyanate enhanced thermal Z-isomerization and improved the (5Z)-lycopene content, which shows higher biological activity compared to the other Z-isomers. The thermal isomerization efficiency with AITC was further improved by using certain vegetable oils such as argan and olive oils. In addition, the storage stability of (Z)-lycopene-rich tomato concentrates dispersed in olive oil was evaluated. The total Z-isomer ratio and lycopene concentration decreased with longer storage periods, and it was revealed that (5Z)-lycopene showed excellent storage stability among the mono-Z-isomers.22:T53e,The aim of this study was to promote the Z-isomerization of lycopene in its extraction process from tomato pulp by adding foodstuffs containing Z-isomerization-accelerating compounds. The addition of onion, broccoli, mustard, makonbu (Saccharina japonica), or shiitake mushroom (Lentinus edodes) to the ethyl acetate extraction process significantly accelerated the Z-isomerization of lycopene. For example, when lycopene was extracted from tomato pulp at 70 °C without foodstuffs, the total Z-isomer ratio of lycopene in the extract was 38.4 ± 0.5%, whereas when onion, broccoli, mustard, makonbu, and shiitake mushroom were added to the process and the extraction was performed using the same procedure, the total Z-isomer ratios significantly increased to 53.6 ± 0.4, 47.9 ± 0.3, 48.2 ± 0.1, 41.5 ± 0.9, and 42.0 ± 1.2%, respectively. Since the above foodstuffs contain large amounts of carotenoid Z-isomerization-accelerating catalysts, i.e., polysulfides, isothiocyanates, or iodine, those components would promote Z-isomerization of lycopene in the extraction process. Since lycopene Z-isomers potentially have higher bioavailability and biological effects than the all-E-isomer, lycopene extraction with foodstuffs having a Z-isomerization-promoting effect in ethyl acetate should enhance the health benefits of tomato extracts.

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