In this paper, the stability of lycopene in different kinds of edible oil, the oxidative stability of lycopene in soybean oil and its antioxidant mechanism were studied. The results indicated that the stability of lycopene in three kinds of edible oil was different. It was most stable in soybean oil, and lest stable in corn oil. Lycopene retains the higher rate at lower temperatures, the oxidative stability index of edible oil rose with the increasing of lycopene＇s dosage. Lycopene is the most capable of carotenoids in quenching singtet oxygen. Its rate constant is higher than any other carotenoids.Using lycopene as antioxidant for edible oil and making the functional oil is not only an effective way to alleviate oil＇s oxidation but also can improve lycopene＇s stability.
Guangdong Agricultural Sciences