Stability of Lycopene in Tomato Products and Extracts

Lycopene, shows an antioxidant capacity twice more than beta-carotene, which is why its presence in the diet is considered of great interest. It is an anticarcinogenic and antiaterogenic agent that takes part in intercellular communication (responsible for the cellular growth) and modulates immunological mechanisms. Diverse scientific studies guarantee the content of lycopene of the tomato derivatives, its stability to processing and its better bioavailability, due to liposoluble characteristics. The maximum tip of concentration is detected six hours or more after ingestion having a half life of 12 to 20 h. Very little information, however, is available about the stability of lycopene. This study was conducted to evaluate the stability during commercial shelf life at ambient temperature of different tomato products and extracts to assure antioxidant activity and food quality. For this study, the main factor considered was storage time at room temperature. Samples included tomato products (juices and sauces) as well as extracts (tomato powder and oleoresin). Lycopene analysis in tomato products was carried out after extraction with hexane: acetone: methanol solvent (50:25:25 v/v/v) by spectrophotometry at 503 nm, validated and compared to HPLC. From previous experiences, these methods provide reliable results, with a one-step direct extraction, quite simple preparation of the samples, and short run times for the quantification of lycopene present in the tomato products.