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Studies on Color of Tomato. : (Part3) : The effects of sugars, organic acids, amino acids and salts on the color of lycopene suspension.

Authors
Publisher
千葉大学園芸学部
Keywords
  • Ndc:620

Abstract

The effects of sugars, organic acids, amino acids and salts on the color of lycopene suspension are as follows: 1. Sugars have a tendency to accelerate the color change of suspension from red to yellow. The effects of them are notable in order of fructose, sucrose and glucose. During preservation of them in room temperature, lycopene is discolored by oxidation, and the light accelerate the reaction. 2. The addition of organic acids has no or less effects to the content of lycopene nor to the color change, but to discoloration considerably. The results suggest that the isomerization of lycopene has occured. 3. Color change and discoloration are not observed by the heating with amino acids. Nevertheless, in the suspension preserved in room temperature, the content of lycopene rather decreases and the discoloration is observed in addition of amino acids, especially glutamic and aspartic acid. These amino acids accelerated isomerization and oxidation of lycopene. 4. The salts of iron, tin, and aluminium has less effects to the browning reaction, but to the oxidation of lycopene.

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