STABILITY OF BIOACTIVITY OF LYCOPENE EXTRACTED FROM TOMATOES

Lycopene as a natural antioxidant may provide protection against a broad range of epithelial cancers and chronic diseases. Lycopene would undergo degradation via isomerisation and oxidation under different processing conditions, which impacts its bioactivity and reduce the functionality for health benefits. Heat and light induces lycopene oxidation and isomerization of the all-trans form to the cis form. Results have shown that lycopene bioactivity potency depends on the extent of isomerisation, and the composition of lycopene-rich carotenoid concentrate. The major effect of thermal processing was a significant decrease in the total lycopene content.