Lycopene Loss Research Articles

Effects of dehydrofreezing conditions on tomato lycopene and kinetics of lycopene change in dehydrofrozen tomatoes during storage

AbstractIn the study, the change in lycopene content of tomatoes, which were frozen either fresh or after being partially dehydrated with different methods (convective, osmotic, and vacuum dehydration) during the 6‐month storage at −20°C was investigated. In the freezing process, tomatoes were frozen at 2 m/s air flow velocity by convective method and at different freezing temperatures (−30, −35, −40°C) and cryogenic method up to the thermal center temperature of the samples reaches to −20°C. It was determined that the reaction representing the lycopene change during the storage process occurred in accordance with the first‐order kinetic model. The reaction rate constants (k) determined for the lycopene change during the storage process of the tomatoes frozen by the convective method were found to be affected by freezing conditions and the results revealed that the k value decreased with reducing temperature. It was found that the half‐life time of the lycopene change reaction during the storage period increased as the freezing temperature decreased in the tomatoes frozen by the convective method. In general, it was seen that in terms of lycopene preservation of tomatoes, freezing of tomatoes with cryogenic method after being dehydrated by vacuum and osmotic treatment gave better results The lycopene loss at the end of the 6‐month storage was determined to be 46.4% in the tomatoes frozen by the cryogenic method after being dehydrated by the osmotic treatment, whereas it was 64% in the samples that were freshly frozen at −30°C.Practical applicationsDehydrofreezing is a food freezing method in which the foods are partially dehydrated and then frozen. Traditional freezing methods cause serious damage to the vegetal products. Reducing the water that will be frozen in the dehydrofreezing process allows to form ice crystals without damaging the cellular structure of vegetables. Because of the reduction of tissue damage, sensitive nutrients are less affected by process conditions. As a result; for food producers, dehydrofreezing technology seems to be more advantageous as it means less processing time, more weight product for unit volume and high quality products. In conclusion, according to the results, freezing the tomatoes by dehydrofreezing method gives better results to protect the tomato lycopene during storage.

Drying characteristics and lycopene degradation kinetics of tomato soup

• Different drying methods were performed to dry the tomato soup (TS). • The drying kinetics of TS was studied with effective moisture diffusion (D eff ). • The lycopene of TS followed the first-order degradation kinetics (R 2 >0.95). • The lycopene degradation of TS has adduced a higher value of activation energy. • Vacuum-microwave drying showed the best technique for drying of TS. The tomato soup (TS) was prepared and dried by using different drying methods; namely, hot air drying, vacuum drying, and vacuum-microwave drying, to increase the shelf life by lowering the moisture content. The drying characteristics and lycopene degradation of TS were studied through kinetics and modeling. The effective moisture diffusion (D eff ) of TS has shown significant temperature dependency during drying and followed the Arrhenius relationship for applied drying methods. The lycopene degradation kinetics of TS obeyed the first-order kinetics with higher values of activation energy (E a >30 kJmol −1 ), indicating a higher sensitivity of lycopene towards the elevated temperatures (above 55°C). The vacuum-microwave drying was the best drying method for the TS with higher D eff and minimal loss of lycopene and total phenol in the dried TS. This study would help design an industrial drying setup with minimal loss of lycopene and nutrition in dried TS.

Effects of air-impingement jet drying on drying kinetics and quality retention of tomato slices.

The purpose was to explore the drying kinetics, the moisture effective diffusivities, color, total polyphenols, lycopene and antioxidant activities of dried tomato slices by air-impingement jet drying (AIJD). The results showed that high temperature increased the drying rate, and Modified Page model accurately predicted the AIJD characteristics of tomato slices. AIJD is better than hot air drying in shortening drying time, enhancing drying rate and decreasing the loss of total polyphenols, lycopene and antioxidant capacity of tomato slices. Tomato slices dried by AIJD also showed higher lightness and redness. Lycopene content and antioxidant activity of tomato slices dried by AIJD were increased by higher drying temperature. Based on experimental data, AIJD at 80°C can be used in tomato drying process due to the advantages in drying efficiency and content of bioactive compounds. This study will provide helpful information for the production of high quality of dried tomato products.

Characterization of spray-dried Gac aril extract and estimated shelf life of β-carotene and lycopene.

BackgroundFresh Gac (Momordica cochinchinensis) fruit is rich in carotenoids, mainly β-carotene and lycopene, but these compounds are sensitive to degradation. Spray drying is used to encapsulate the sensitive β-carotene and lycopene with different materials. Only a few reports of using highly branched cyclodextrin (HBCD) have been published. Additionally, studies of β-carotene and lycopene losses in Gac powders during storage are limited. Therefore, the encapsulation of β-carotene and lycopene of Gac aril with HBCD by spray drying at different inlet temperatures were compared. The shelf life of β-carotene and lycopene during storage was also calculated.MethodsThe fresh Gac aril was separated and kept frozen before the experiment. Gac aril and water (1:5 w/v) were centrifuged at 8,000 g at 20 °C for 15 min using a high-speed centrifuge (Sorval; Dupont, Wilmington, DE, USA). The supernatant was filtered twice and concentrated until 15° Brix using a rotary evaporator (R-200; Buchi, Flawil, Switzerland). The mixture of concentrated aril extract and highly branched cyclodextrin at 5% (w/v) was dried at three inlet temperatures by a spray dryer (B-290; Buchi, Flawil, Switzerland) with drying air flow rate, compressor air pressure, and feed rate set at 473 L/h, 40 m3/h, and 3 mL/min, respectively . The physicochemical qualities, particle image morphology, and estimated storage time of β-carotene and lycopene were determined.ResultsIncreased inlet temperatures of spray drying decreased the bulk density, β-carotene, and lycopene content of spray-dried powders significantly. The color values of dried powders had significant differences in yellowness (b*) and chroma, but not lightness (L*), redness (a*), and hue when the inlet temperature increased from 160 °C to 180 °C. The maximum reduction of β-carotene and lycopene observed during storage at 55 °C was 90.88% and 91.11% for 33 and 18 days. For β-carotene, the estimated shelf-life (retention of 50% of β-carotene) was 9.9, 48.4, and 91.6 days at 25 °C, 10 °C, and 4 °C. The shelf-life of lycopene was 26, 176, and 357 days at 25 °C, 10 °C, and 4 °C, respectively. HBCD could be potentially used as an encapsulating agent in spray-dried Gac aril, but the shelf-life of β-carotene and lycopene needs to be improved to be useful as a food ingredient.

Ready-to-eat cherry tomatoes: Passive modified atmosphere packaging conditions for shelf life extension

Abstract This work evaluated the application of passive modified atmosphere packaging (MAP) technology for shelf life extension of ready-to-eat cherry tomatoes (cv. Tiny Bell), assessing the influence of perforated and non-perforated packaging films on product’s physicochemical, sensory and nutritional quality. Cherry tomatoes were washed, sanitized and packaged in continuous (PE) and perforated (pPE) polyethylene and perforated polypropylene (pPP). Packaged tomatoes and unpackaged tomatoes as control were stored at 7 °C for 21 d. MAP technology proved to be beneficial for cherry tomato postharvest preservation, showing reduced weight loss and sensory deterioration with respect to control. Moderate atmospheric modification achieved with the films studied (14–19 kPa for O2 and 2–3 kPa for CO2) showed a significant effect in climacteric peak magnitude. Color and firmness retention were observed for tomatoes in MAP conditions: hue angle was reduced by 5% in MAP in contrast to 18% in control, while firmness remained constant in MAP and showed a loss of 37% for control tomatoes. Lowest O2 concentrations achieved using PE packages (14.2 kPa) resulted in the highest firmness retention and greater reduction of respiration rate. MAP did not have an effect on nutritional quality, showing 11% loss of antioxidant capacity and 40% lycopene loss, as observed for control tomatoes. Considering sensory quality, ready-to-eat cherry tomatoes packaged in PE exhibited a shelf life of at least 21 d at 7 °C. This is the packaging condition recommended for cherry tomato (cv. Tiny Bell) postharvest refrigerated storage in the present study.

Effects of the Macular Carotenoid Lutein in Human Retinal Pigment Epithelial Cells

Retinal pigment epithelial (RPE) cells are central to retinal health and homoeostasis. Oxidative stress-induced damage to the RPE occurs as part of the pathogenesis of age-related macular degeneration and neovascular retinopathies (e.g., retinopathy of prematurity, diabetic retinopathy). The xanthophyll carotenoids, lutein and zeaxanthin, are selectively taken up by the RPE, preferentially accumulated in the human macula, and transferred to photoreceptors. These macular xanthophylls protect the macula (and the broader retina) via their antioxidant and photo-protective activities. This study was designed to investigate effects of various carotenoids (β-carotene, lycopene, and lutein) on RPE cells subjected to either hypoxia or oxidative stress, in order to determine if there is effect specificity for macular pigment carotenoids. Using human RPE-derived ARPE-19 cells as an in vitro model, we exposed RPE cells to various concentrations of the specific carotenoids, followed by either graded hypoxia or oxidative stress using tert-butyl hydroperoxide (tBHP). The results indicate that lutein and lycopene, but not β-carotene, inhibit cell growth in undifferentiated ARPE-19 cells. Moreover, cell viability was decreased under hypoxic conditions. Pre-incubation of ARPE-19 cells with lutein or lycopene protected against tBHP-induced cell loss and cell co-exposure of lutein or lycopene with tBHP essentially neutralized tBHP-dependent cell death at tBHP concentrations up to 500 μM. Our findings indicate that lutein and lycopene inhibit the growth of human RPE cells and protect the RPE against oxidative stress-induced cell loss. These findings contribute to the understanding of the protective mechanisms attributable to retinal xanthophylls in eye health and retinopathies.

Encapsulation of a free-solvent extract of lycopene in alginate-Ca(II) beads containing sugars and biopolymers

BackgroundThe purpose of the present study was to enhance the stability toward isomerization and control the release of an encapsulated free-solvent extract of lycopene, obtained from a nonconventional natural source, by means of alginate beads containing sugar (trehalose) and biopolymers (chitosan, low methoxyl pectin, and arabic gum).MethodsLycopene was extracted from freeze-dried pulp of pink grapefruit obtaining a free solvent extract. Lycopene encapsulation was conducted by a double procedure consisting of emulsification and ionotropic gelation in alginate-Ca(II) beads, modified by the addition of sugar and biopolymers. The influence of beads’ composition was studied on lycopene stability and release, as well as molecular mobility and diffusion in the beads.Results and ConclusionsThe addition of a second excipient (besides alginate) in the formulation should be carefully conducted, since stability during alginate-Ca(II) bead generation could be even compromised, leading to high lycopene losses. Beads containing trehalose and chitosan were the ones that best preserved the lycopene content and minimized isomerization changes. This could be related to the reduced molecular mobility and lower diffusion coefficient of this system. Lycopene release was severely affected by the composition of the beads, allowing to modulate its release depending on a desired application. Then, a good strategy to obtain high lycopene formulations ready to use or for their incorporation in a subsequent technological process (such as freeze-drying or extrusion) was reported in the present study.Graphical abstractStability and release of encapsulated lycopene in alginate-Ca(II) beads

Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum packed pink guava powder

Abstract Storage shelf life of fruit powder is an important concern in fruit powder industry. The objective of this study was to explore the effect of storage conditions on the retention of physicochemical properties of guava powder. The spray-dried guava powder was packed by LDPE, PET laminated and OPP laminated film and stored at 5 °C and 25 °C for 10 weeks. The shelf life prediction was measured from the linear regression kinetic equation of water activity. Packaging film, storage temperature and time had significant effect on powder properties. PET laminated film showed the most significant effect in retention of moisture, water activity and lycopene. LDPE packed powder was the least effective in moisture control, which led to increase of glass transition temperature (Tg) and degree of caking (CD) and loss of color and lycopene. Higher storage temperature (25 °C) considerably increased the moisture gain, water activity, Tg and CD. The suitable storage condition for guava powder was PET laminated film at 5 °C that showed the maximum predicted shelf life (34.95 weeks) with the highest lycopene retention (74.56%) and low moisture content of

Effect of Different Packages on Quality and Extension of Shelf-Life in Tomato (Lycopersicon esculentum L. Mill.)

Tomato hybrid NS-2535 at the turning stage was packed in three different packages, namely, Corrugated Fibre Board (CFB) boxes of size 400 x 300 x 150mm, plastic crates (400 x 300 x 150mm) and polyethylene bag of size 300 x 450mm. Samples were stored at ambient conditions (Temperature: 28-30°C, RH: 55-62%). The samples were analyzed for weight loss (%), spoilage (%), biochemical qualities and shelf-life during storage. Fruits had a shelf-life of 11 days in all the packages. At the end of the storage period, tomato packed in CFB boxes and plastic crates showed less spoilage (8.7%-7.65%) and lower weight loss (5.02-5.48%). Biochemical analysis showed that lycopene (2.282 and 2.414 mg/100g, respectively), carotenoids (6.46 and 5.26 mg/100g, respectively) and ascorbic acid content (28.83 and 31.14mg/100g, respectively) were higher in tomato packed in CFB boxes and plastic crates compared to those packed in polyethylene bag. Samples packed in CFB boxes had a higher content of total sugars (2.54%) than those in other packages. From our studies it was found that storage life of tomato (hyb. NS-2535) packed in CFB boxes and plastic crates could be extended upto 11 days at ambient conditions, with less spoilage, lower weight loss and greater retention of ascorbic acid, lycopene and total sugar content.

Effect of reciprocating agitation thermal processing (RA‐TP) on quality of canned tomato (Solanum lycopersicum) puree

Reciprocating agitation thermal processing (RA-TP) is a recent innovation in the field of canning for obtaining high-quality canned food. The objective of this study was to compare RA-TP processing with conventional non-agitated (still) processing with respect to the impact on quality (color, antioxidant capacity, total phenols, carotenoid and lycopene contents) of canned tomato (Solanum lycopersicum) puree. Owing to a 63-81% reduction in process times as compared with still processing, tomato puree with a brighter red color (closer to fresh) was obtained during RA-TP. At 3 Hz reciprocation frequency, the loss of antioxidant, lycopene and carotenoid contents could be reduced to 34, 8 and 8% respectively as compared with 96, 41 and 52% respectively during still processing. In fact, the phenolic content for RA-TP at 3 Hz was 5% higher than in fresh puree. Quality retention generally increased with an increase in frequency, although the differences were less significant at higher reciprocation frequencies (between 2 and 3 Hz). Research findings indicate that RA-TP can be effective to obtain thermally processed foods with high-quality attribute retention. It can also be concluded that a very high reciprocation frequency (>3 Hz) is not necessarily needed and significant quality improvement can be obtained at lower frequencies (∼2 Hz). © 2016 Society of Chemical Industry.

Effect of drying methods and maltodextrin concentration on pigment content of watermelon juice powder

The effect of spray/freeze drying and maltodextrin concentration (3%, 5%, 7% and 10%) on pigment retention of watermelon juice powder from three cultivars was investigated. Incorporation of maltodextrin in watermelon juice yielded freely flowable powder. The spray dried powder has less moisture content, low water activity, high dissolution value and less reducing sugar content as compared to freeze dried powder. Lycopene of fresh watermelon juice was 4.58–6.53mg/100g on wet basis (wb) which was increased up to 56.4mg/100g (wb) in spray dried powder and 62.3mg/100g (wb) in freeze dried powder. Variation in instrumental color parameters with maltodextrin levels and dryers revealed that the freeze dried powder have lower ‘L’ value, higher ‘a’ value, higher ‘b’ value, lower ‘hue angle’ and high ‘chroma’ values as compared to spray dried powder. In spray drying lycopene loss was influenced by high air temperature and intensive exposure to oxygen causing degradation of lycopene. The freeze dried powder retained more pigment but powder had high water activity, limited shelf life, low flowability and hygroscopic in nature. Good correlation between colorimetric values and lycopene content was observed in spray dried powder.

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.

Dehydration process optimization for maximum lycopene retention in tomato slices using response surface methodology

An investigation was carried out to optimize the time, temperature and slice thickness for dehydration of tomato slices in vacuum oven so that the lycopene losses were minimized. The optimization was done using Box-Behnken method of design expert (R.S.M.), keeping other nutritional factors of tomato slices within range. Optimum conditions for vacuum drying were 2 hrs treatment time at at 80°C temperature and 7 mm slice thickness. The dehydrated product was found with 8.52 mg/100g lycopene which was close to the original value of lycopene found in raw tomatoes.

Evaluation of Lycopene Loss and Colour Values in Convective Drying of Tomato by Surface Response Methodology

Abstract The increasing interest in the antioxidant activity of lycopene has been to promote the consumption of tomato and tomato-based products. The aim of this work was to evaluate tomato (Lycopersicon esculentum Mill) drying in thin layer through response surface methodology. The independent variables investigated in this study were drying air temperature (60, 70 and 80°C) and wet sample thickness (3, 5 and 7 mm). The drying condition with the lower colour value (Hue angle) and higher lycopene content was 60°C and sample thickness of 3 mm. In this condition, the responses for the colour (Hue angle) and lycopene content values were 47.7 0.2° and 301.9 3.1 μg g– 1, respectively. The lycopene loss was similar to that reported in the literature (30–50%) using more expensive methods of tomato drying such as freeze-drying and lyophilization.

Watermelon Pomace Composition and the Effect of Drying and Storage on Lycopene Content and Color

AbstractWatermelon pomace has potential use as a food ingredient. Watermelons were juiced, and the remaining pomace was dried using a cabinet dryer and a drum dryer. Fresh pomace was found to have a lycopene content of 0.201 mg/g, about 4.5 times higher than what has been reported for fresh watermelon, making it a concentrated source of lycopene. Lycopene loss occurred for all drying methods with drum drying causing a significant loss. In terms of color, drying resulted in an increase in L* and b* and a decrease in a*. Cabinet drying was found to be the better method for preserving the color and lycopene content of watermelon pomace. Lycopene in dried samples was stable after 1 year of storage for vacuum‐packed samples.Practical ApplicationsWatermelon is an important crop in terms of production and consumption as well as being a rich source of the antioxidant lycopene. Because watermelons are mostly consumed fresh, it is important to create new value‐added products from this crop. To our knowledge, no studies exist using watermelon pomace, and few studies have dealt with the drying of watermelon. This study shows that watermelon pomace is a concentrated source of lycopene and that this trait is preserved even after drying, although some losses occurred. Also, lycopene content was found to be stable after 1 year of frozen storage. Dried watermelon pomace could be used in the future as a potential food ingredient in order to add or increase lycopene content or as a sugar substitute.

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.

Low temperature-induced lycopene degradation in red ripe tomato evaluated by remittance spectroscopy

Tomatoes are mostly harvested at the orange and red-ripe stages. A survey among consumers indicated that tomatoes are most often stored in the refrigerator well below 10°C, a temperature considered harmful for chilling sensitive products such as tomato. Also during distribution, tomatoes may be exposed to chilling temperatures. The effects of storage at chilling temperatures on quality aspects of tomatoes were investigated. The colour and lycopene content of red ripe tomatoes of two cultivars (cocktail and round type) was evaluated during 20 days of storage at 4, 8, 12 and 16°C. Colour was repeatedly measured over time by tristimulus colour measurements, RGB image analysis and colour intensity was scored by eye using a consumer panel. Lycopene content was repeatedly assessed by following the NAI index over time. This index, obtained from remittance VIS spectroscopy, was found to relate closely to the lycopene level as measured by HPLC measurements of pericarp tissue. Temperatures below 12°C resulted in lycopene loss in ripe-red tomatoes and substantial colour loss well assessed by visual evaluation. Colour measurement using tristimulus colour measurements and RGB image analysis did not correlate well with lycopene content. Prior hot water treatment did not prevent lycopene loss. Results show that storage of red ripe tomatoes at chilling temperatures reduces the nutritional and presumed health promoting value and affects fruit visual quality.

QUALITY OF FRUITS IN TOMATO (<I>Lycopersicon esculentum</I> Mill.) LANDRACES FROM MEXICO

Mexico is a center of domestication and diversification of tomatoes, with various landrace cultivated populations and wild varieties, but they are poorly documented in terms of their physical, chemical and nutritional characteristics. In order to evaluate the lycopene content, ascorbic acid and other physicochemical characteristics of a sampling of tomato fruits originating from different regions of Mexico, as well as evaluate the effect of storage on lycopene loss, a collection of thirteen accessions was made and later it was sown in greenhouse conditions under a randomized complete block design with four replications. The analysis of variance show significant differences (P < 0.05) among accessions for titratable acidity, pH, lycopene on wet and dry basis, in the CIE chromaticity coordinates L *, a * b *, and in the maturity index. Accessions GTO-11, OAX-115, PH-102 and PH-96 stood out for their lycopene content on a wet and dry basis with values above 20 and 300 mg 100 g-1, respectively. Lycopene content in samples of ground tomato fruits decrease with storage time at -20ºC, even in the scalded samples immersed in boiling water.

Effect of different antioxidants on lycopene degradation in oil‐in‐water emulsions

There is interest in incorporating lycopene into foods because it is a natural pigment and can also play a role in preventing disease. Therefore, the effect of the addition of various antioxidants in lycopene containing oil-in-water emulsions stabilized with Tween 20 at acidic pH was studied in order to determine protection systems against lycopene oxidation. In this model, EDTA showed pro-oxidant activity while other chelators like citric acid and tripolyphosphate showed no effect. The free radical scavengers, propyl gallate (PG), gallic acid (GA), and α-tocopherol all had the ability to decrease lycopene oxidation with α-tocopherol being the most effective. The combination of 1 µM α-tocopherol and 10 µM GA was more effective than the individual antioxidants. Addition of ascorbic acid to the combination of α-tocopherol and GA system accelerated lycopene loss. These results suggest that by the proper selection of free radical scavenging antioxidants, lycopene stability in oil-in-water emulsions could be significantly improved. Practical applications: Evidence that dietary lycopene decreases the risk for a number of health conditions has generated new opportunities for addition of lycopene to functional foods. A successful strategy to deliver lycopene into foods is by means of oil-in-water emulsions. However, lycopene may decompose thus causing nutritional loss and color fading. In order to prevent this, the effectiveness of various antioxidants and their combinations in Tween 20 stabilized oil-in-water emulsions was studied. Overall, lycopene oxidation in oil-in-water emulsions could be significantly reduced by the proper selection of free radical scavengers. This fact is of interest to food industry for increasing the shelf-life of lycopene containing functional foods where the lycopene is dispersed in the food in the form of an oil-in-water emulsion.

Optimisation of biological and physical parameters for lycopene supercritical CO2 extraction from ordinary and high-pigment tomato cultivars

Lycopene is used for several industrial applications. Supercritical CO(2) (SC-CO(2)) extraction from red-ripe tomato fruits is an excellent technique to replace the use of harmful solvents. In this study, starting from red-ripe tomatoes of ordinary and high-lycopene cultivars, the effect of different agronomical and technical aspects on lycopene content, stability and yield was evaluated throughout the production process from fresh tomatoes to the final SC-CO(2)-extracted oleoresin containing lycopene. Red-ripe tomato cultivars differed in their lycopene content. Irrigation excess or deficit caused an increase in the amount of lycopene in the fruits. Fresh tomatoes were processed into a lyophilised matrix suitable for SC-CO(2) extraction, which could be stored for more than 6 months at -20 degrees C without lycopene loss. Under the optimal extraction conditions, efficiencies of up to 80% were achieved, but the recovery of lycopene in the extracted oleoresin was very low (approximately 24%). Co-extraction of the tomato matrix mixed with a lipid co-matrix allowed the recovery of approximately 90% of lycopene in the oleoresin. Using the high-lycopene cultivars, the yield of total extracted lycopene increased by approximately 60% with respect to the ordinary cultivars. Lipids and other biologically active molecules were present in the oleoresin. A method for extracting, from a tomato matrix, a natural and solvent-free oleoresin containing lycopene dissolved in a highly unsaturated vegetable oil has been described. The oleoresin represents an excellent product for testing on cancer and cardiovascular disease prevention.