Improved Storage Stability of Lycopene Z-Isomers Utilizing Edible Media and Antioxidants to Promote Practical Applications

Kazuya Murakami, Masaki Honda, None Wahyudiono, Hideki Kanda, Motonobu Goto

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

The Z-isomers of lycopene have attracted attention recently because of their high antioxidant capacity and absorption capability in the human body. However, lycopene Z-isomers are unstable and easily isomerized to the all-E-isomer. Hence, a stabilization method for lycopene Z-isomers must be established. In this work, we investigated the effects of the storing media and the influence of antioxidant addition on Z-isomer stability. Using storage tests, we clarified the decomposition behavior of Z-isomer-rich lycopene, in 25 different types of edible oils and fats. Additionally, by testing five types of antioxidants in olive, green nut, and sesame oils, we found that the most suitable antioxidant for preserving Z-isomer-rich lycopene depends on the medium. The best combinations of oil and antioxidant for storage were olive oil with butylated hydroxytoluene (BHT), green nut oil with BHT, and sesame oil with α-tocopherol (α-TC).

Original languageEnglish
Pages (from-to)1677-1686
Number of pages10
JournalACS Food Science and Technology
Volume1
Issue number9
DOIs
Publication statusPublished - 2021 Oct 15

Keywords

  • animal fat
  • antioxidant
  • isomerization
  • lycopene
  • stability
  • vegetable oil

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