Degradation Kinetics of Lycopene and Visual Color in Tomato Peel Isolated from Pomace

Figures & data

Table 1 Chemical composition of dried tomato peel (n = 3).

Constituents	Contents
Moisture (%)	5.74 ± 0.109
Protein (%)	14.27 ± 1.57
Crude fat (%)	3.72 ± 0.049
Ash (%)	1.28 ± 0.071
Crude fiber (%)	71.25 ± 1.91
Carbohydrate (by difference)	3.46
Lycopene (mg/ 100g)	1.75 ± 0.05

Figure 1 Lycopene degradation kinetics of tomato peel at selected temperatures.

Table 2 The kinetics parameters of lycopene and visual color degradation (n = 3).

	Lycopene			Hunter color value (a × b)
Temperature (°C)	k2 (h^−1)	R^2	Standard error	k4 (h^−1)	R^2	Standard error
50	0.02438	0.9985	0.004	0.00825	0.9949	0.001
60	0.03119	0.9972	0.005	0.01106	0.9915	0.002
70	0.03550	0.9988	0.003	0.01706	0.9942	0.005
80	0.04381	0.9976	0.007	0.02125	0.9952	0.003
90	0.05113	0.9967	0.008	0.02769	0.9954	0.005
100	0.06244	0.9985	0.007	0.03450	0.9962	0.007

Figure 2 Hunter value (a × b) degradation kinetics of tomato peel at selected temperatures.

Figure 3 Dependence of degradation rate constant for lycopene and Hunter color of tomato peel on temperature using Arrhenius model.

Table 3 Regression parameters for the correlation of visual color and lycopene content (Eq. 6).

Temp (°C)	ka	kb	R^2	Standard error
50	213.62	73.97	0.9983	0.55
60	201.35	80.44	0.9979	0.88
70	164.80	102.45	0.9952	1.85
80	160.86	102.98	0.9982	1.50
90	136.48	117.93	0.9984	1.45
100	119.16	128.29	0.9985	1.12

Figure 4 Correlation between lycopene and visual color of tomato peel at 100°C.