STUDY OF TECHNOLOGICAL AND BIOLOGICALLY ACTIVE PROPERTIES OF FOOD ADDITIVE – CRYSTALLINE LYCOPINE

The aim of the study is to investigate the features of manifestation of technological and biologically active properties of the food additive – crystalline lycopene. The object of the study was a food additive – crystalline lycopene, produced from a concentrate of carotenoids in oil. Technological properties were studied in experiments on oils containing and not containing lycopene, by the increase in peroxide numbers during their accelerated oxidation for 5 hours at 120 °C and by the induction period during their oxidation in an oxygen stream at 120 °C. Biologically active properties were studied in an experiment (30 days) on laboratory rats. Ten rats were selected – control and experimental. Experimental rats additionally received boluses with 0.40 mg of lycopene. Crystalline lycopene effectively demonstrated technological properties – antioxidant, since the values of the increase in peroxide numbers of refined deodorized sunflower and soybean oils containing 0.005 and 0.010% lycopene compared to the specified oils that do not contain lycopene are reduced by 1.9 and 2.7 times for sunflower and 1.8 and 2.6 times for soybean oil, and the induction period of the specified oils increases by 1.6 and 2.3 times for sunflower and 1.5 and 2.2 times for soybean oil. Crystalline lycopene effectively exhibits hypocholesterolemic, hepatoprotective and antioxidant properties, since at the end of the experiment in the blood of experimental rats, in comparison with the control, the concentration of cholesterol decreased by 17.3 %, the level of activity of liver enzymes ALT and AST by 19.0 and 14.2 %, the concentration of malonic dialdehyde, diene conjugates and ketodienes by 27.9; 25.3 and 22.8 %, respectively. The knowledge gained will allow to reasonably select effective areas of application of the food additive – crystalline lycopene in food systems.