Lycopene

Lycopene is a carotenoid and phytonutrient, that is a natural color pigment that provides to the deep red color to tomatoes and various other fruits and vegetables such as watermelon, guava, papaya, apricots, pink grapefruits, red oranges, red carrots and red bell peppers, but; most of the people consumes lycopene from tomatoes and tomato products. According to a research results, dry tomato is containing 500-700 µg per gram product, on the other hand peel byproduct of dry tomato is containing 734 µg per gram and seed byproduct is containing 130 µm per gram.  (Knoblich, Anderson & Latshaw, 2005). Results show that lycopene content of peel of the tomato is denser than whole tomato or seed byproducts. A research shows that it is possible that enrichment of lycopene content of tomato paste (Reboul, Borel, Mikail, Abou, Charbonnier, Caris-Veyrat, Goupy & Portugal, 2005).

According to Dr. Jianshe Chen heat and light both encourage lycopene isomerization of the trans form to the cis-isomers. The major effect of thermal degradation and photosensitized oxidation was an important decrease in the amount of lycopene, especially the amount of cis-isomers.” (Chen, 2009). On the other hand heat treatment increases bioavailability of lycopene. A study done by Britt Burton-Freeman and Kristin Reimers shows lycopene exists in foods primarily in the structure of trans stereoisomeric configuration; however, cooking and heat treatment help change the structure from trans-lycopene to cis-lycopene, which is more easily absorbed (Burton-Freeman & Reimers, 2010).

Burton-Freeman, B., & Reimers, K. (2010). Tomato consumption and health: Emerging benefits. American Journal of Lifestyle Medicine, 5(2), 182-191.

Chen, J. (2009). Comparison of lycopene stability in water- and oil-based food model systems under thermal- and light-irradiation treatments. Lwt - Food Science and Technology, 42(3), 740-747.

Knoblich, M., Anderson, B., & Latshaw, D. (2005). Analyses of tomato peel and seed byproducts and their use as a source of carotenoids. Journal of the Science of Food and Agriculture, 85(7), 1166-1170.

Reboul, E., Borel, P., Mikail, C. L., Abou, L., Charbonnier, M., Caris-Veyrat, C., Goupy, P., & Portugal, H. (2005). Human nutrition and metabolism. Journal of Nutrition, 135, 790-794.