title: Enhanced E/Z Isomerization of (All-E)-lycopene by Employing Iron(III) Chloride as a Catalyst.
abstract: Catalytic isomerization of (all-E)-lycopene to Z-isomers using iron(III) chloride was investigated and optimized under various conditions of solvents, concentrations of iron(III) chloride, and reaction temperatures. The total contents of Z-isomers converted were higher in the order of CH2 Cl2 (78.4%) > benzene (61.4%) > acetone (51.5%) > ethyl acetate (50.8%) at 20 °C for 3 h using 1.0 × 10(-3) mg/mL iron(III) chloride for 0.1 mg/mL (all-E)-lycopene. However, the decomposition of lycopene was markedly accelerated in CH2 Cl2 : the remaining lycopene after the reaction for 3 h and 12 h was only 79.4% and 47.5%, respectively. As the concentration of catalyst increased in acetone, the Z-isomerization ratio of lycopene increased to more than 80%, followed by rapid degradation of lycopene to undetectable levels using >4.0 × 10(-3) mg/mL iron(III) chloride with the above concentration of (all-E)-lycopene. Finally, greater isomerization (79.9%) was attained at 60 °C in acetone for 3 h in the presence of 1.0 × 10(-3) mg/mL iron(III) chloride, largely without decomposition of lycopene (remaining ratio of total amount of lycopene isomers after the reaction, 96.5%). As iron(III) chloride has found general use as a food additive for iron fortification and acetone is also widely used in the food field, this method can be applied to the food and beverage processing industry.
  
  
  CONCLUSIONS
  The dietary intake of lycopene, a natural red pigment found in brightly colored vegetables and fruits such as tomatoes and watermelons, has been reported to lower the risk of some diseases, including cancer. Lycopene molecules occur naturally in a long and “straight” shape, but on the other hand lycopene molecules with “bent” forms are highly absorbed by living cells, and showed good antioxidant activity. This study has demonstrated the efficient production of the “bent” lycopene using ionic iron as an accelerator, which is often contained in nutritional supplements.
authors.affiliation: Research & Development Div, Kagome Co., Ltd, Nishitomiyama, Nasushiobara, 329-2762, Japan.
authors.forename: Masaki
authors.initials: M
authors.lastname: Honda
authors.affiliation: Research & Development Div, Kagome Co., Ltd, Nishitomiyama, Nasushiobara, 329-2762, Japan.
authors.forename: Takahiro
authors.initials: T
authors.lastname: Kawana
authors.affiliation: Dept. of Materials Science, The Univ. of Shiga Prefecture, Hassaka, Hikone, 522-8533, Japan.
authors.forename: Munenori
authors.initials: M
authors.lastname: Takehara
authors.affiliation: Dept. of Materials Science, The Univ. of Shiga Prefecture, Hassaka, Hikone, 522-8533, Japan.
authors.forename: Yoshinori
authors.initials: Y
authors.lastname: Inoue
mesh_terms: D000096:Acetone / Q000737:chemistry; D001628:Beverages; D002338:Carotenoids / Q000737:chemistry*; D002384:Catalysis; D002712:Chlorides / Q000737:chemistry*; D005290:Ferric Compounds / Q000737:chemistry*; D019649:Food Industry; D007501:Iron; D000077276:Lycopene; D018551:Solanum lycopersicum / Q000737:chemistry; D012997:Solvents; D013237:Stereoisomerism; D013696:Temperature
chemical_list: D002712:Chlorides; D005290:Ferric Compounds; D012997:Solvents; D000096:Acetone; D002338:Carotenoids; D007501:Iron; D000077276:Lycopene; C024555:ferric chloride
keywords: carotenoids; catalyst; iron; isomerization; tomato