The performance of commercial non-enriched and lycopene-enriched extra-virgin olive oils (EVOO) during in vitro gastrointestinal digestion was studied in order to elucidate potential benefits of lycopene addition. Samples were analyzed before and after digestion by Proton Nuclear Magnetic Resonance (¹H NMR) and Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). EVOO samples differed in both main (oleic and linoleic acyl groups) and minor components (phenolic and oxidation compounds). Regardless of the presence of lycopene, all the samples reached a high degree of lipolysis and showed high stability towards oxidation under digestion conditions. Rather than oxidation reactions, the hydroperoxides initially present in the oil were reduced to more stable hydroxides. Likewise, hydroxy-diene isomerization from cis,trans to trans,trans occurred. Hence, the presumed antioxidant effect of lycopene was not noticed during in vitro digestion of EVOO. Similar experiments carried out with a more polyunsaturated oil (sunflower oil) indicated that lycopene slowed down the advance of oxidation slightly. However, in the case of EVOO, its initial quality prevailed over the slight antioxidant effect exerted by lycopene at the concentration present in commercial samples, determining the oxidation compound profile of the digests.

为了阐明添加番茄红素的潜在益处，研究了商业非浓缩番茄红素和富含番茄红素的特级初榨橄榄油（EVOO）在体外胃肠消化过程中的性能。质子核磁共振消解前后对样品进行分析（¹1 H NMR）和固相微萃取-气相色谱/质谱（SPME-GC / MS）。EVOO样品的主要成分（油性和亚油酰基）和次要成分（酚和氧化性化合物）都不同。无论番茄红素的存在如何，所有样品均达到高度的脂解作用，并且在消化条件下显示出对氧化的高稳定性。最初存在于油中的氢过氧化物不是氧化反应，而是还原为更稳定的氢氧化物。同样，发生了从顺式，反式到反式，反式的羟基二烯异构化。因此，在体外未观察到番茄红素的推测抗氧化作用消化EVOO。用多不饱和油（向日葵油）进行的类似实验表明，番茄红素略微减缓了氧化的进程。但是，就EVOO而言，其初始质量优于番茄红素在市售样品中存在的浓度下产生的轻微抗氧化作用，从而决定了消化液的氧化化合物分布。