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  1. B200 工学部/工学研究科
  2. B200a 雑誌掲載論文
  3. 学術雑誌

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/2237/27086
d6781a38-ddb2-47f3-aed2-0a422aadc6a5
名前 / ファイル ライセンス アクション
20170106_FoodCon_Lyc_EJLST_Rev2.pdf 20170106_FoodCon_Lyc_EJLST_Rev2.pdf ファイル公開日:2018/08/01 (724.3 kB)
Item type 学術雑誌論文 / Journal Article(1)
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

WEKO 73970

en Masaki, Honda

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Kazuya, Murakami

× Kazuya, Murakami

WEKO 73971

en Kazuya, Murakami

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Yo, Watanabe

× Yo, Watanabe

WEKO 73972

en Yo, Watanabe

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Takuma, Higashiura

× Takuma, Higashiura

WEKO 73973

en Takuma, Higashiura

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Tetsuya, Fukaya

× Tetsuya, Fukaya

WEKO 73974

en Tetsuya, Fukaya

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Wahyudiono

× Wahyudiono

WEKO 73975

en Wahyudiono

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Hideki, Kanda

× Hideki, Kanda

WEKO 73976

en Hideki, Kanda

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Motonobu, Goto

× Motonobu, Goto

WEKO 73977

en Motonobu, Goto

Search repository
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
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
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