@article{oai:nagoya.repo.nii.ac.jp:00024866,
 author = {Masaki, Honda and Kazuya, Murakami and Yo, Watanabe and Takuma, Higashiura and Tetsuya, Fukaya and Wahyudiono and Hideki, Kanda and Motonobu, Goto},
 issue = {8},
 journal = {European Journal of Lipid Science and Technology},
 month = {Aug},
 note = {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.},
 pages = {1600389--1600389},
 title = {The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene},
 volume = {119},
 year = {2017}
}