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Effect of thermal treatment and light irradiation on the stability of lycopene with high Z-isomers content
Food Chemistry ( IF 8.8 ) Pub Date : 2018-01-08 , DOI: 10.1016/j.foodchem.2018.01.062
Kazuya Murakami , Masaki Honda , Ryota Takemura , Tetsuya Fukaya , Wahyudiono , Hideki Kanda , Motonobu Goto

The stability of lycopene with high Z-isomers content during thermal treatment and light irradiation was investigated. Purified (all-E)-lycopene was thermally isomerized to the Z-isomers in dichloromethane (CH2Cl2) at 50 °C for 24 h. The total content of the Z-isomers of lycopene reached 56.1%. Then, the mixture of lycopene isomers was stored in the dark at 4, 25, and 40 °C for 30 days, and under light irradiation using a fluorescent light at 4 °C for 336 h. The degradation rate of lycopene during thermal treatment rose with increasing temperature and the activation energy for decomposition of the mixture of lycopene isomers was calculated to be 71.0 kJ mol−1. The degradation rate of lycopene isomers was almost the same under thermal treatment. On the other hand, during light irradiation, isomerization was promoted rather than decomposition, i.e. (9Z)- and (13Z)-lycopene converted to the (all-E)-isomer.



中文翻译:

热处理和光辐照对高Z异构体含量番茄红素稳定性的影响

研究了高Z-异构体含量的番茄红素在热处理和光辐照下的稳定性。将纯化的(全E)番茄红素在二氯甲烷(CH 2 Cl 2)中在50°C下热异构化为Z-异构体24小时。番茄红素的Z-异构体的总含量达到56.1%。然后,将番茄红素异构体的混合物在黑暗中于4、25和40℃下储存30天,并在使用4℃的荧光灯的光照射下保存336小时。番茄红素在热处理过程中的降解率随温度的升高而上升,番茄红素异构体混合物分解的活化能经计算为71.0 kJ mol -1。番茄红素异构体的降解速率在热处理下几乎相同。另一方面,在光照射期间,促进了异构化而不是分解,即,(9 Z)-和(13 Z)-番茄红素转化为(all- E)-异构体。

更新日期:2018-01-08
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