NEW DEVELOPMENTS IN LYCOPENE ANALYSIS BY SPECTROSCOPIC AND CHROMATOGRAPHIC TECHNIQUES, ACCOMPANIED WITH MATHEMATICAL MODELLING

Lycopene differs from other carotenoids in its physicochemical properties such as solubility and instability. Therefore, it is necessary to carefully handle lycopene during its purification and analysis to avoid its degradation and isomerization. Various methods used for an efficient extraction of lycopene from food samples are reported in this review taking into account the importance of sample preparation, the selection of the extraction solvent and the extraction procedure (with special emphasis on saponification as a possible way to improve the extraction). In this paper, the new developments on lycopene analysis are reviewed. Spectroscopic and chromatographic techniques accompanied with mathematical modelling have also been considered for the identification and quantification of lycopene.