Science and Technology of Food Industry

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Volume 39 Issue 4
Feb.  2018
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GENG Na, LIANG Zhe, LI Mo, HAN Qian-yun, NI Yuan-ying. Effects of different edible oils on antioxidant activity of lycopene[J]. Science and Technology of Food Industry, 2018, 39(4): 49-53.
Citation: GENG Na, LIANG Zhe, LI Mo, HAN Qian-yun, NI Yuan-ying. Effects of different edible oils on antioxidant activity of lycopene[J]. Science and Technology of Food Industry, 2018, 39(4): 49-53.
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Effects of different edible oils on antioxidant activity of lycopene

  • National Engineering Research Center for Fruit and Vegetable Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

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  • Received Date: July 16, 2017
  • Available Online: December 25, 2020
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  • Lycopene is a natural carotenoid. Its special chemical structure determines its strong antioxidant activity. There are a variety of different brands of lycopene soft capsules in the market,which edible oil medium are different. In order to give an advice on the production and consumption,five kinds of edible oil were chosen to be mediums. And five methods were usded to determine the antioxidant activity in vitro to study the effects of these different oils on the antioxidant activity of lycopene. According to the experimental results,it could be seen that several kinds of edible oil had a good effect on the antioxidant activity of lycopene. The effects of flaxseed oil and peanut oil were the most significant. However,the promotion effect might be reduced,when the concentration of flaxseed oil were too high.
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