LYCOPENE EXTRACT FROM TOMATO
New specifications prepared at the 71st JECFA (2009) and published in FAO JECFA Monographs 7 (2009). A group ADI “not
specified” for lycopene from all sources was established at the 71st JECFA (2009).
SYNONYMS Lycopene (tomato); INS 160d(ii)
DEFINITION Lycopene extract from tomatoes is obtained by ethyl acetate extraction of the pulp of ripe red tomatoes (Lycopersicon esculentum L.) with subsequent removal of the solvent. The major colouring principle in tomato extract is lycopene; however, minor amounts of other carotenoid pigments may also be present. The product also contains oils, fats, waxes, and flavour components naturally occurring in tomatoes. Chemical names Ψ,Ψ-carotene all-trans-lycopene (all-E)-lycopene (all-E)-2,6,10,14,19,23,27,31-octamethyl- 2,6,8,10,12,14,16,18,20,22,24,26,30-dotriacontatridecaene
C.A.S. number 502-65-8 (lycopene)
Chemical formula C40H56 (lycopene)
Structural formula All-trans-lycopene, the major colouring principle
