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The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene
http://hdl.handle.net/2237/27086
http://hdl.handle.net/2237/27086d6781a38-ddb2-47f3-aed2-0a422aadc6a5
名前 / ファイル | ライセンス | アクション |
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Item type | 学術雑誌論文 / Journal Article(1) | |||||
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公開日 | 2017-11-08 | |||||
タイトル | ||||||
タイトル | The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene | |||||
言語 | en | |||||
著者 |
Masaki, Honda
× Masaki, Honda× Kazuya, Murakami× Yo, Watanabe× Takuma, Higashiura× Tetsuya, Fukaya× Wahyudiono× Hideki, Kanda× Motonobu, Goto |
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アクセス権 | ||||||
アクセス権 | open access | |||||
アクセス権URI | http://purl.org/coar/access_right/c_abf2 | |||||
権利 | ||||||
言語 | en | |||||
権利情報 | This is the peer reviewed version of the following article: [Honda, M., Murakami, K., Watanabe, Y., Higashiura, T., Fukaya, T., Wahyudiono, Kanda, H. and Goto, M. (2017), The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene. Eur. J. Lipid Sci. Technol., 119: n/a, 1600389. doi:10.1002/ejlt.201600389], which has been published in final form at [http://doi.org/10.1002/ejlt.201600389]. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving. | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Normal-phase HPLC analysis | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Tomato | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Lycopene isomers | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | Thermal isomerization | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | vegetable oils | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | animal fats | |||||
抄録 | ||||||
内容記述 | Since Z-isomers of lycopene are more bioavailable and show a higher antioxidant capacity than the (all-E)-isomer, it is important to understand foods containing high amount of the Z-isomer and develop practically feasible method for Z-isomerization of (all-E)-lycopene. First, we investigated the E/Z isomer ratio of lycopene in raw and commercially available processed tomato products using an improved normal-phase HPLC method. The tomato products contained 4.6–33.4% of Z-isomers to the total lycopene, (5Z)-lycopene being the most abundant Z-isomer. The oil-containing products like tomato sauce and tomato soup suffered heat processing contained a higher percentage of Z-isomers of lycopene (27.4–33.4%). Subsequently, the impact of the amount and types of oils added on thermal Z-isomerization of (all-E)-lycopene contained in tomato puree was investigated. Increased addition of olive oil to tomato puree increased the production of lycopene Z-isomers upon heating at 120 °C. (all-E)- Lycopene contained in tomato puree was converted to Z-isomers in the range of 39.2– 50.7%, when 5% of vegetable oil (linseed, soybean, corn, sesame, rapeseed, rice bran, safflower seed, olive, sunflower seed, or coconut oils) or animal fat (beef tallow and pork lard) was added before heating at 120 °C for 30 min. When sesame oil was employed, the total Z-isomerization ratio and (5Z)-lycopene content were significantly increased. | |||||
言語 | en | |||||
内容記述タイプ | Abstract | |||||
出版者 | ||||||
言語 | en | |||||
出版者 | Wiley | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源タイプresource | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
出版タイプ | ||||||
出版タイプ | AM | |||||
出版タイプResource | http://purl.org/coar/version/c_ab4af688f83e57aa | |||||
DOI | ||||||
関連タイプ | isVersionOf | |||||
識別子タイプ | DOI | |||||
関連識別子 | https://doi.org/10.1002/ejlt.201600389 | |||||
ISSN | ||||||
収録物識別子タイプ | PISSN | |||||
収録物識別子 | 1438-7697 | |||||
書誌情報 |
en : European Journal of Lipid Science and Technology 巻 119, 号 8, p. 1600389-1600389, 発行日 2017-08 |
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著者版フラグ | ||||||
値 | author | |||||
URI | ||||||
識別子 | http://doi.org/10.1002/ejlt.201600389 | |||||
識別子タイプ | DOI | |||||
URI | ||||||
識別子 | http://hdl.handle.net/2237/27086 | |||||
識別子タイプ | HDL |