Impact of Tomato Puree Processing on Lycopene Stability and Antioxidant Efficacy in Diet Monitored Wistar Rats

Lycopene is a preeminent antioxidant known for its free radical scavenging activity. The epidemiological investigations rightly focus on functional properties and bioavailability of this tomato micronutrient base diet. The pharma informatics on tomato lycopene antioxidant efficacy projected a direct association of high consumption of tomato products and a reduced incidence of non-communicable diseases such as chronic diseases and CVD. The prime focus of present investigation was to improve process technology of lycopene rich tomato puree improving its antioxidant efficacy. The effect of puree processing parameters (particle size- 100 mesh, temperature- 90°C and time- 60min) on lycopene content (5.51mg/100g) and its bioactivity (IC₅₀- 90.91ig/ml) was evaluated as a technological parameter. The health claim ability of tomato puree lycopene was assessed on animal models for antioxidant efficacy to reduce risk of atherogenesis and associated diseases. The cumulative decrease in malondialdehyde concentration (0.531μmole/ml) and increased superoxide dismutase activity (66.585U/ml) of tomato puree administered rats against high fat diet induced and standard drug (statin) showed promising potential as antioxidant potency of lycopene.