Enriched (Z)-lycopene in Tomato Extract via Co-Extraction of Tomatoes and Foodstuffs Containing Z-isomerization-accelerating Compounds

The aim of this study was to promote the Z-isomerization lycopene in its extraction process from tomato pulp by adding foodstuffs containing Z-isomerization-accelerating compounds. addition onion, broccoli, mustard, makonbu (Saccharina japonica), or shiitake mushroom (Lentinus edodes) ethyl acetate significantly accelerated lycopene. For example, when extracted at 70 °C without foodstuffs, total Z-isomer ratio extract 38.4 ± 0.5%, whereas makonbu, and were added performed using same procedure, ratios increased 53.6 0.4, 47.9 0.3, 48.2 0.1, 41.5 0.9, 42.0 1.2%, respectively. Since above contain large amounts carotenoid catalysts, i.e., polysulfides, isothiocyanates, iodine, those components would process. Z-isomers potentially have higher bioavailability biological effects than all-E-isomer, with having a Z-isomerization-promoting effect should enhance health benefits extracts.