Weekly Trade Information-147

Lycopene is a type of carotenoid mainly found in vegetables and fruits such as tomatoes and carrots. The human body or animals cannot synthesize carotenoids on their own, so they need to obtain lycopene through their diet.

The utilization rate of lycopene in processed tomatoes is higher than that in raw tomatoes. This is because operations such as crushing and heating can break down the cell walls, releasing the lycopene. When the heating temperature is raised above 100°C, the structure of lycopene can also change, transforming into a form that is more easily utilized. However, it should be noted that prolonged high-temperature heating can also cause the degradation of lycopene, reducing its total amount.

Studies have found that the area under the blood lycopene concentration curve after consuming ketchup is 3.8 times that after eating raw tomatoes.

Natural lycopene has already been used in health foods with functions such as antioxidant and immune enhancement. In 2006, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) considered that lycopene could be used as a pigment and a nutrient supplement.

(Source: Functional Food Circle)

Chlorogenic acid (CGA), also known as coffee tannic acid or 3-caffeoylquinic acid, is a water-soluble polyphenolic phenyl acrylate compound produced by plants through the shikimate pathway during aerobic respiration. This substance turns green like chlorine gas after oxidation, so it is named chlorogenic acid.

The content of chlorogenic acid in raw coffee is very significant. The content of chlorogenic acid in unroasted coffee beans is as high as 543.23 (mg/L). As the degree of roasting increases, the content of chlorogenic acid gradually decreases and degrades to produce bitter substances (such as caffeic acid and quinic acid lactone). The formation of these substances makes coffee taste bitter and sour. An appropriate amount of hydrolysis of chlorogenic acid can bring a pleasant mellow bitterness and endow coffee with a unique flavor. However, if the hydrolysis of chlorogenic acid is excessive, it will lead to an overly bitter taste. Therefore, roasters need to carefully adjust the degree of hydrolysis of chlorogenic acid during the roasting process to find the balance between sourness, bitterness, and mellow bitterness, ensuring the complexity and layers of the coffee flavor.

(Source: Food Network)