A simple and fast HPLC method to determine lycopene in foods

Carotenoids, among which lycopene – the principal pigment found in tomatoes, are lipophilic compounds which play a very important role in human health and nutrition. They are also recognized as strong antioxidants due to their ability to trap singlet oxygen and eliminate the peroxyl radical. The availability of reliable information on lycopene content of foods is essential both for the evaluation of diet and for epidemiological research relating the intake of lycopene. This paper describes a simple and fast HPLC/UV method for lycopene determination in a wide range of food products. All-E-lycopene together with its Z-isomers were eluted isocratically using a carotenoid C30 reversed-phase column. The in-house validated HPLC method had a limit of quantification of 60 ng lycopene/g product and high precision and accuracy. The analytical method was successfully applied to several food products such as raw vegetables and fruits but also processed foods. Tomato and tomato containing products contained the highest amounts of lycopene. While raw foods and minimally processed foods contained above 94% of all-E-lycopene, processed foods (such as soups, pasta sauces, pizza, and cheese) contained from 76 to 87% of all-E-lycopene.Carotenoids, among which lycopene – the principal pigment found in tomatoes, are lipophilic compounds which play a very important role in human health and nutrition. They are also recognized as strong antioxidants due to their ability to trap singlet oxygen and eliminate the peroxyl radical. The availability of reliable information on lycopene content of foods is essential both for the evaluation of diet and for epidemiological research relating the intake of lycopene. This paper describes a simple and fast HPLC/UV method for lycopene determination in a wide range of food products. All-E-lycopene together with its Z-isomers were eluted isocratically using a carotenoid C30 reversed-phase column. The in-house validated HPLC method had a limit of quantification of 60 ng lycopene/g product and high precision and accuracy. The analytical method was successfully applied to several food products such as raw vegetables and fruits but also processed foods. Tomato and tomato containing products contained the highest amounts of lycopene. While raw foods and minimally processed foods contained above 94% of all-E-lycopene, processed foods (such as soups, pasta sauces, pizza, and cheese) contained from 76 to 87% of all-E-lycopene.A