Degradation Kinetics Of Lycopene Research Articles

Degradation kinetics of lycopene from red amaranth & preparation of winter melon jelly using this lycopene and comparison with commercial jelly

This study was conducted to observe the storage conditions, such as solvent and temperature, of lycopene content and degradation kinetics from red amaranth (Amaranthus gangeticus). Jelly was prepared using the extracted lycopene, the physicochemical properties and lycopene content. The extract with the maximum amount of lycopene was obtained by extraction with hexane, acetone and ethanol (2:1:1),50 ± 9 mg/kg. Higher lycopene degradation was observed at refrigerated temperature as compared to ambient temperature in hexane acetone (6:4) solvent throughout the storage periods. In this period, the initial lycopene concentration was measured to be 17 ± 8 mg/kg, whereas at the end of the storage time, it was found to be 3.0 ± 0.8 mg/kg. Hence, the results indicate that the hexane, acetone, and ethanol (in a ratio of 2:1:1) solvent method is viable for extracting and purifying lycopene from red amaranth at refrigerated temperature. This lycopene can serve as both a natural colorant and a value-added product. However, it is worth noting that lycopene can also be extracted and purified using recrystallization, column chromatography, and thin-layer chromatography (TLC) methods. The Winter melon jelly using lycopene from red amaranth contained moisture 29.6 %, ash 0.67 %, acidity 0.35 %, reducing sugar 26.8 %, non-reducing sugar 35.4 %, total soluble solid 66°brix and lycopene content 26.04 mg/kg. Proper utilization of lycopene extracted from red amaranth during the preparation of bakery, confectionary, baby food etc., may help and encourage the development of small-scale industries in the country.

Effects of Extraction and Purification Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions.

Lycopene was extraction, isolation and purification using recrystallization, column chromatography, and preparative thin layer chromatography (TLC) methods as well as degradation kinetics of lycopene were studied at refrigerated temperature and room temperature for 3 wk from watermelon. Higher lycopene degradation was observed at refrigerated temperature as compared to ambient temperature throughout the storage periods. The highest amount of lycopene retained in recrystallization (101.69 μg/g) followed by column chromatography (18.20 μg/g) and preparative TLC (15.57 μg/g). Color parameters, half-life time (t1/2 ), and color retention (%R) were dependent on extraction, isolation, and purification methods and storage life. Recrystallization and preparative TLC were followed by first order reaction model. Preparative TLC exhibited higher activation energy than did the recrystallization and column chromatography. Therefore, the result shows that recrystallization method could apply to extract and purify lycopene from watermelon that would also be used as a natural colorant as well as value-added product.

Carotene Reactivity in Pink Grapefruit Juice Elucidated from Model Systems and Multiresponse Modeling

This study was carried out to assess the impact of pink grapefruit juice composition and structure on the degradation kinetics of lycopene and β-carotene using model systems and multiresponse modeling. Carotenes were heated at four temperatures in their native matrix (juice) or were extracted and incorporated in water/ethanol emulsion systems formulated with or without ascorbic acid or naringin. Kinetic analysis showed that the rate constants and activation energy were lower for lycopene than for β-carotene in the juice, while this trend was inversed in the model system. Multiresponse modeling was used to analyze the role of ascorbic acid and naringin in carotene degradation. Ascorbic acid had a very low impact, while naringin significantly increased the carotene degradation and isomerization rates. We concluded that lycopene was more sensitive to thermal degradation and phytochemical interactions than β-carotene, but this behavior was masked in the fruit juice matrix by better structural protection.

Prediction of lycopene degradation during dehydration of watermelon pomace (cv Sugar Baby)

Lycopene retention in watermelon pomace during drying was investigated in fluidized-bed and cabinet dryer at 50–70°C using 2–6kg/m2 tray loads. Page’s model described the drying behaviour of watermelon pomace better than other models. Lycopene content of watermelon pomace dried in fluidized-bed dryer was 5.67–9.86mg/100g (db) whereas in cabinet dryer 4.82–8.12mg/100g (db) under experimental conditions. Lycopene retention was lower in cabinet dryer due to longer drying time. Degradation kinetics of lycopene in watermelon pomace followed first order model over 50–90°C. Thermal degradation showed higher lycopene retention than drying under similar conditions of temperature and time indicating that circulating air increased the rate of lycopene degradation. Lycopene loss during drying of watermelon pomace was 19.02–60.57% whereas 7.46–43.28% was observed during thermal treatment of watermelon pomace. Fluidized bed dryer can be employed preferably over cabinet dryer to stabilize the watermelon pomace with higher lycopene retention.

Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomatoes during hot air drying

Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomato quarters of Rio Grande variety were determined during hot air drying. Tomato quarters were dried at five different temperatures (60, 70, 80, 90 and 100 °C) in a cabinet drier at an airflow rate of 0.2 m/s and 20% relative humidity. Degradation kinetics of lycopene, β-carotene and ascorbic acid in tomato quarters during hot air drying followed a first-order reaction. Drying temperature had a significant influence on the loss of lycopene, β-carotene and ascorbic acid in tomato quarters. The range of the reaction rate constants for lycopene, β-carotene and ascorbic acid losses were 0.078–0.448, 0.084–0.38, and 0.076–0.472 h−1, respectively. Activation energy calculated for lycopene and ascorbic acid was about 47 kJ/mol, and 40 kJ/mol for β-carotene. The most effective temperature change in tomatoes was from 70 to 80 °C for lycopene and β-carotene degradation, while it was from 60 to 70 °C for ascorbic acid degradation.

Degradation Kinetics of Lycopene and Visual Color in Tomato Peel Isolated from Pomace

Kinetics of lycopene and visual color degradation of tomato peel was studied at selected temperatures (50–100°C). Models based on lycopene and Hunter (a × b) values of fractional conversion were applied to determine the kinetic parameters. The degradation of lycopene and Hunter color values adequately followed first order reaction model with R2 > 0.97. The temperature dependence of the rate constants was adequately modeled by the Arrhenius equation. The activation energies of lycopene and color parameters were 18.27 and 29.07 kJ/mol, respectively, indicating greater temperature sensitivity of visual color parameters. Correlation of lycopene content and Hunter (a × b) values showed that they can be used interchangeably with good accuracy.

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

ABSTRACTLycopene 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.

Kinetics of lycopene degradation in tomato pulp solids under different processing and storage conditions

Kinetics of lycopene degradation during heating of tomato pulp at 100 °C under different conditions followed a pseudo first order reaction. When concentrating tomato pulp during heating, the rate of lycopene degradation was higher ( K = 0.0023 min −1) compared with when heating was done without concentration ( K = 0.0017 min −1). In another case, when water insoluble tomato pulp solids were heated in distilled water without concentration, rate of lycopene degradation was lowest ( K = 0.0011 min −1), indicating that acids and sugars contributed towards loss of lycopene. When the fibre-rich fractions of tomato pulp were stored at −20, 5 and 25 °C under different storage conditions, the activation energy and Q 10 values of lycopene loss ranged from 19.87 to 27.74 kJ/mole and 1.35 to 1.52, respectively. When these fractions were freeze-dried and oven-dried (at 25–75 °C), lycopene content was not affected by heating temperature ( P > 0.05).