| Abstract: |
Tomato fruits, which are commonly used in the mediterranean dite, are the main dietary source of lycopene, which is considered an antioxidant and contribute to the daily intake of a significant amount of these molecules. The current study indicates a lycopene extraction process from tomato samples, such as (ketchup, juice and powder) based on extraction with three different methods of organic solvents, such as ethanol-hexane mixture (4:3 v/v), petroleum ether: acetone (2:3v/v), and methanol-dichloromethane mixture (4:3v/v). Making analysis of lycopene extract, such as (HPLC analysis, determination of antioxidant activity of lycopene with DPPH scavenging activity and ABTS-radical scavenging capacity). Making some products with lycopene extract (kachup, juice and powder) with concentrations (0.1, 0.2 and 0.4%). these products are (yoghurt, lemon juice and sugarcane juice). Then making chemical analysis for them. Lycopene extract is natural colored material ,supplemental food, it gave good taste, and good odor for these products. Adding lycopene extract for three different oils, such as (sunflower, corn and cotton seeds). Finally determination oxidation time of these olis with lycopene extract on ransimat. The result shown that lycopene prevents oils from oxidation and it preserves oils along time because it antioxidant compound.
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