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Something you need know on lycopene

May 30, 2022

Thanks to the long-chain polyunsaturated olefin molecular structure, lycopene is capable to y to eliminate free radicals and antioxidant capacity. At present, research on its biological effects mainly focuses on antioxidants, reducing the risk of cardiovascular disease, reducing genetic damage, and inhibiting the occurrence and development of tumors. This blog will introduce ABCs of lycopene


Three typical method to get lycopene

Natural extract from tomato

1. Due to the low digestion and absorption rate of tomatoes directly eaten; natural lycopene products are taken from nature, from nature, and concentrated essence.

2. The fermented lycopene

product is obtained by fermenting and extracting the genetically modified Blakeslea trispora

In the fermentation process, miwa, pyridine, etc. are added to interrupt the cyclization reaction of lycopene to β-carotene, so that lycopene accumulates in a large amount in cells.

3. Synthetic lycopene is made from Pseudoionone and E-huan through addition reaction, Lindl-ar reduction reaction, Wittig reaction, and the final product. There are certain side reactions, and it is a bit hard to collect the side product triphenyloxylin.

Compared with the chromatogram of the extract lycopene and fermented one, the fermented product is of unknown peaks in the chromatogram while the all-trans lycopene is relatively lower, that is NLT 90%

lycopene Chromatography compare between natural extract lycopene , fermented lycopene  and synthetic lycopene

Tomato red uses modern advanced crystallization technology to remove heavy metals, polycyclic aromatics and other harmful substances enriched in the plant growth. The natural lycopene is featured of high purity, clear composition and all-trans lycopene content is NLT 97%

the synthetic product also shows unknown peaks while all-trans lycopene is the lowest to NLT 70%

Application Regulation

natural extract

Lycopene derived from tomatoes can be used as a dietary supplement, used as a nutritional fortifier or food coloring agent, with a higher allowable star level, and NMT 25 mg/kg in fruit and vegetable juice drinks and sports drinks

97/258/EC 2009/355/EC 2009/362/EC

toadstool fermentation

The allowable amount of fermented lycopene is 2.5 mg/kg in animal and vegetable oils and condiments, and 3.6 mg/kg in milk products. It is not allowed to be used in fruit and vegetable juice drinks, sports drinks, and breakfast. Cereals, breads, and health foods and nutritional supplements.

The EFSA Journal (2005) 212

chemical synthesis

Synthetic lycopene products have strict star limit requirements in the United States, Australia, Russia, and South Africa, as well as product specifications and production authorization companies. Synthetic Lycopene are not allowed in Japan and Europe.

The EFSA Journal (2008) 676

Product Character

English name of lycopene: lycopene

Lycopene extraction part: The fresh tomato.

Main components of lycopene: lycopene

Main specifications of lycopene: 5% 10% 20%, and water-soluble lycopene, 5% 10%

Lycopene product appearance: dark red

Appearance: Needle-shaped dark red crystals

Lycopene detection method: HPLC

Lycopene solubility: soluble in chloroform and benzene. Slightly soluble in ethanol and methanol. not soluble in water. Lycopene is a fat-soluble pigment, soluble in other lipids and non-polar solvents, insoluble in water, insoluble in strong polar solvents such as methanol, ethanol, etc., soluble in aliphatic hydrocarbons, aromatic hydrocarbons and chlorinated hydrocarbons Such as ethane, benzene, chloroform and other organic solvents.

The solubility of lycopene in various solvents increases with the increase of temperature, however, when the sample is purer, the dissolution is more difficult. Crystalline lycopene dissolves slowly and tends to form a supersaturated state. Although increasing the temperature can accelerate its dissolution, crystallization may occur in cooling, and ultrasonic waves can accelerate the dissolution process. Although pure lycopene is insoluble in water, its compound solubility rises when combined with certain substances such as proteins.