KINETICS OF LYCOPENE DEGRADATION IN TOMATO PUREE BY HEAT AND LIGHT IRRADIATION

Abstract

ABSTRACT Lycopene as a natural antioxidant may provide protection against a broad range of epithelial cancers. Tomatoes and tomato‐based food products are a major source of lycopene compounds. Thermal processing is the main procedure in tomato puree production. Heat and light induces lycopene oxidation and isomerization of the all‐trans form to the cis form. The level of cis‐isomers increases as treatment time increases but only for a short period during the beginning of the treatment. The major effect of thermal processing was a significant decrease in the total lycopene content. Lycopene is relatively stable if heated at temperatures below 100C, but the duration of heating must be taken into consideration. The kinetics of lycopene degradation was analyzed. A shorter period of time of heating and less light irradiation in processing and storage would reduce lycopene degradation to a great extent.