JP6529073B2 - Tomato extract, method for producing the same, food and drink containing the tomato extract, and cosmetics - Google Patents

Description

  The present invention relates to tomato extract and a method for producing the same, and food and drink and cosmetics containing tomato extract.

  BACKGROUND ART In recent years, with increasing health consciousness, it is functional ingredients of food that people pay attention to. The application of the functional ingredient is wide, for example, food, cosmetics and the like. Examples of this food include beverages, seasonings and supplements.

  One of the food-derived functional components that has attracted attention is lycopene. The lycopene is contained in plants, such as tomatoes and watermelons. In general, it is an organic solvent which is used for the extraction of lycopene. The organic solvent is an organic compound which is a liquid at normal temperature and pressure and which dissolves a water-insoluble substance. Examples of the organic solvent include ethanol, benzene, ethyl acetate, hexane, acetone, chloroform and the like.

  It is believed that lycopene has strong antioxidant power, which can prevent various diseases. The antioxidant activity of lycopene works when lycopene is absorbed into the body. It is cis lycopene that is easily absorbed by the body. It is known that the cis form has a higher absorption in the intestinal tract as compared to the trans form (see Non-patent Document 1).

  However, a large amount of tomato extract is trans lycopene. The structure of lycopene is, in nature, usually the trans form. That is, in the commercially available tomato extract, the content of cis lycopene is low.

  Therefore, what is required in the market is tomato extract, which contains a large amount of cis lycopene. Known methods for cis-transforming lycopene in the trans form include a method of photoisomerizing iodine in an organic solvent as a catalyst (Patent Document 1) and a method of heat treatment with a solid catalyst in an organic solvent (Patent Document 1) 2) etc.

Japanese Patent Application Publication No. 2007-522166 Japanese Patent Publication No. 2010-500302

In vitro micellarization and intestinal cell uptake of cis isomers of lycopene those those of all-trans lycopene. Filer (Failla), 2 others, Journal of Nutrition, 2008, 138, 482-486.

  The challenge for tomato extract is the consumer's reluctance to extract organic solvents and the low rate of absorption of lycopene. The organic solvent is repelled because lycopene is directly mouthed or applied to the skin. On the other hand, as mentioned above, it is cis-shaped lycopene that the body is easy to absorb. However, what is necessary to cis-form trans lycopene is the use of an organic solvent.

In order to solve the subject, it is supercritical extraction and heating that constitute the method for producing tomato extract according to the present invention. Supercritical extraction refers to extraction where the solvent is a supercritical fluid (eg, supercritical carbon dioxide). In the present invention, the substance to be extracted is mainly lycopene, but other substances are not prevented from being extracted. Moreover, the extraction source (ie, raw material) of lycopene is a processed tomato product (for example, tomato pulp). By supercritical extraction of lycopene, organic Solvent is not necessary. In addition, the content of cis lycopene (cis lycopene content) to lycopene is increased. The so-called supercritical extracted lycopene is heated to further increase the cis lycopene content. Heating does not prevent other substances from being heated.

  The tomato extract according to the present invention has a cis lycopene content of 60% or more. The tomato extract thereby enhances the absorption of lycopene.

  The effect exerted by the present invention is the elimination of the sense of repelling for tomato extract and the improvement of the absorption of lycopene.

Flow chart of the method for producing tomato extract according to the present embodiment Flow chart of a method of producing a further tomato extract according to the present embodiment Absorption spectrum of lycopene obtained by HPLC analysis Chromatogram of tomato extract obtained by HPLC analysis Visual view of burnt occurrence in the example

  FIG. 1 shows a flow chart of a method for producing a tomato extract (hereinafter referred to as “the present production method”) according to the present embodiment. The present manufacturing method comprises a supercritical extraction step (S10), a water addition step (S20), a dehydration step (S30), and a heating step (S40). Of these steps, adoption of the water addition step (S20) and the dehydration step (S30) is optional.

<Tomato extract>
The tomato extract refers to an extract, the origin of which is tomato or a tomato product. The component of the tomato extract is at least lycopene. When the index which the tomato extract aims for is listed, the cis form content (cis lycopene content) of supercritical extracted lycopene, 5-cis lycopene content (5-cis form content) of supercritical extracted lycopene , Lycopene concentration, water content rate. Details of these indicators will be described later.

<Tomato processed products>
The processed tomato products should contain lycopene. Examples of processed tomato products include tomato juice, tomato puree, tomato paste, and precipitates obtained by centrifuging them (tomato pulp).

<Tomato pulp>
Among tomato products, tomato pulp is preferable. The reason is that the water content is low, and furthermore, the sugar content is low. In processed tomato products, high water content means low lycopene concentration and length of heating time. That is, when the concentration of lycopene is low, the extraction efficiency of lycopene is lowered. In addition, if the heating time is long, the isomerization (cisification) efficiency of lycopene described later also decreases. In processed tomato products, high sugar content means low lycopene concentration at the time of drying, and contamination of sugar content in the supercritical extract. That is, when the concentration of lycopene at the time of drying is low, the extraction efficiency of lycopene is lowered. In addition, the mixture of sugars into the supercritical extract causes burns in the heating step described later. From the above viewpoints, the processed tomato product is preferably tomato pulp, and more preferably dried tomato pulp.

<Dried tomato pulp>
The dried tomato pulp is tomato pulp which is dried and preferably in the form of powder. A method for drying tomato pulp may be any method which is usually used, and examples thereof include a drum dryer, spray drying, hot air drying and the like. The method of making into a powder form may be any method which is usually used, and examples thereof include a power mill and a pin mill.

<Supercritical extraction process (S10)>
Supercritical extraction refers to extraction where the solvent is a supercritical fluid. Supercritical fluid refers to a fluid that is both diffusive and soluble. Examples of the supercritical fluid include supercritical water and supercritical carbon dioxide. In the following description, it is supercritical carbon dioxide that the present process adopts. The supercritical fluid may also include an entrainer. In the present process, the substance to be extracted is mainly lycopene, but it does not prevent other substances from being extracted. The extraction source of lycopene is a tomato product, preferably tomato pulp, more preferably dried tomato pulp. The use of supercritical extraction eliminates the need for an organic solvent. In addition, lycopene in trans form is isomerized to lycopene in cis form (promotion of cis formation). In the present manufacturing method, the extracted substances (lycopene and other substances) are collectively referred to as a supercritical extract.

  In supercritical extraction, supercritical devices are used. The supercritical equipment includes a pressure pump and a heater for bringing supplied carbon dioxide into a supercritical state, an extraction tank for extracting lycopene from raw materials with supercritical carbon dioxide, returning supercritical carbon dioxide to normal pressure, It consists of a separation unit that separates lycopene. Supercritical extraction is controlled by the temperature, gas flow, pressure in the extraction tank of the supercritical device. These conditions are not particularly limited as long as lycopene can be sufficiently extracted from the input raw materials, but the temperature is preferably 50 to 90 degrees, more preferably 70 to 90 degrees. The gas flow rate is preferably 500 to 700 kg / h. Also, the pressure is preferably 30 to 50 MPa.

<Water addition process (S20)>
When the supercritical extract is hydrolyzed, the water soluble component dissolves in the water from the supercritical extract. An example of the water-soluble component is a polysaccharide. If the water-soluble component remains, burnt and burnt odor are generated in the heating step (S40) described later. Burns and burnt odors affect the tomato extract's commerciality. Water is added to the supercritical extract. The hydrolysis conditions are not particularly limited as long as the water-soluble components contained in the supercritical extract can be sufficiently dissolved, but the temperature of water to be added is preferably 40 to 90 degrees, more preferably 50 to 60 degrees. Also, the amount of water to be added is preferably 3 times or more, more preferably 5 times or more that of the supercritical extract. In this step, what is obtained by adding water to the supercritical extract is a water-containing supercritical extract. The stirring of the water-containing supercritical extract facilitates dissolution of the water-soluble component.

<Dehydration process (S30)>
When the hydrated supercritical extract is dehydrated, the water soluble components dissolved therein are also removed. The dehydrated supercritical extract is obtained by dehydration, which is a dehydrated supercritical extract. That is, the purpose of the water addition step (S20) and the dehydration step (S30) is to remove the water-soluble component from the supercritical extract. By this, the commerciality of tomato extract can be maintained. The dewatering means may be any commonly used method, and examples thereof include decantation and centrifugation. The water addition step (S20) and the dehydration step (S30) may be repeated. In other words, the dehydrated supercritical extract may be rehydrated and then dehydrated. One of the factors determining the number of repetitions of these steps is the amount of water-soluble components contained in the supercritical extract.

<Heating process (S40)>
The heating step (S40) is performed after the supercritical extraction step (S10), preferably after the dehydration step (S30). It is a tomato extract that is obtained by heating the supercritical extract (or dehydrated supercritical extract). One of the purposes of heating is the increase of cis lycopene. The content of cis lycopene to lycopene contained in tomato extract is higher than that of the supercritical extract. The details of the cis lycopene content will be described later, but the value is preferably 60% or more, more preferably 70% or more, and still more preferably 80% or more. Another purpose of heating is to reduce the water content. If the water content is high, microorganisms are likely to be generated during storage. The water content means the weight proportion of the water content contained in the tomato extract. The water content of the tomato extract is preferably 0.01 to 0.5%.

  The means for heating the supercritical extract may be any commonly used method, for example, heating with steam or high temperature water. The heating temperature is preferably 110 to 140 degrees, more preferably 120 to 140 degrees. When the heating temperature is less than 110 ° C., the content of cis lycopene decreases. Moreover, implementation of heating may be under reduced pressure. The advantage of heating under reduced pressure is that the time for cisification of lycopene and the reduction of the water content can be reduced. It is the heating, not the depressurization, that affects the cis lycopene content and the water content. The pressure reducing means may be any method which is usually used, and is, for example, a pressure reducing pump or a vacuum cylinder. In the heating step, stirring is preferred. By stirring the supercritical extract, energy by heating can be uniformly applied to the supercritical extract. Therefore, heating with stirring accelerates the cisification of lycopene and the reduction of the water content.

<Ingredients of tomato extract>
The component at least contained in the tomato extract according to the present invention (hereinafter simply referred to as "tomato extract") is lycopene, preferably supercritical extracted lycopene. The tomato extract may contain other ingredients. Examples of other components include fat-soluble components and the like. Examples of fat-soluble components include vitamin E, phospholipids, plant sterols, unsaturated fatty acids, etc., in addition to carotenoid compounds such as β-carotene, α-carotene, lutein, zeaxanthin, phytoene and phytofluene.

<Lycopene concentration>
The concentration of lycopene is preferably 6% or more, more preferably 8% or more, and still more preferably 10% or more. The concentration of lycopene is the proportion by weight of the amount of lycopene contained in the tomato extract. If the concentration of lycopene is low, the amount of tomato extract must be increased in order to achieve the desired concentration of lycopene in the product, which limits product design.

<Content rate of cis lycopene>
The content rate of cis lycopene to lycopene contained in tomato extract is 60% or more. The content ratio of cis lycopene to lycopene is the ratio (%) of the total amount of cis lycopene to the total amount of lycopene in the tomato extract. The method of measuring the amount of lycopene is HPLC (high performance liquid chromatography) method using a reverse phase column or a normal phase column. The quantification is calculated based on the peak area of each lycopene peak in the chromatogram. More specifically, the cis lycopene content rate (%) can be calculated by the following equation.
[Content ratio of cis lycopene to lycopene (%)] = ([total value of peak areas of all cis lycopene peaks] / [total value of peak areas of all lycopene peaks]) × 100
Here, all lycopene refers to a combination of all-trans lycopene and cis lycopene. Also, total cis lycopene refers to a combination of all cis lycopene.

  The cis lycopene is identified by the absorption spectrum of the peak obtained by HPLC analysis and the retention time of the peak. FIG. 3 shows the absorption spectra of all-trans lycopene and 5-cis lycopene. Three absorption maxima characteristic of lycopene exist around 400 to 500 nm. A peak having such an absorption spectrum can be confirmed as cis lycopene. FIG. 4 shows a chromatogram obtained by HPLC analysis of tomato extract after heating for Section 3, 90 minutes described later. A peak detected up to the peak of β-carotene and up to 5 cis-lycopene can be identified as cis lycopene. The absorption wavelength of lycopene changes somewhat depending on the organic solvent that dissolves lycopene. The high content of cis lycopene allows more lycopene to be absorbed into the body upon oral ingestion and application to the skin.

<Content rate of 5-cis lycopene>
The content of 5-cis lycopene relative to lycopene contained in tomato extract is preferably 7% or more. The content ratio of 5-cis lycopene to lycopene is a ratio (%) of the amount of 5-cis lycopene to the total amount of lycopene. The amount of lycopene containing 5-cis lycopene can be measured by HPLC (high performance liquid chromatography) method using a reverse phase column or a normal phase column. The quantification is calculated based on the peak area of each lycopene peak in the chromatogram. More specifically, the content rate (%) of 5-cis lycopene can be calculated by the following equation.
[5-cis content (%)] = ([peak area of 5-cis lycopene peak] / [sum of peak areas of all lycopene peaks]) × 100

  5-cis lycopene is a structure with very high thermal energetics stability as compared to other cis lycopene. In addition, 5-cis lycopene is known to have high antioxidative activity and high absorption to the human body as compared to all-trans lycopene, 9-cis lycopene and 13-cis lycopene. The high 5-cis content prevents the reduction of the total amount of cis lycopene during long-term storage when used in products and provides higher antioxidant activity.

<Water content rate>
The tomato extract preferably has a water content of 0.01 to 0.5%. The high water content causes the generation of microorganisms during storage. In addition, the high water content leads to the restriction of the product shape, such as dissolution of the capsule of the supplement by syneresis. The water content means the proportion by weight of the amount of water contained in the tomato extract. Methods of measuring the water content rate are the heat drying method and the Karl Fischer method. When the water content rate of tomato extract is 1% or more, the water content rate can be measured using the heating and drying method, and can be calculated by the following equation.
[Water content (%)] = ((Sample weight before water removal [g]-Sample weight after water removal [g]) / (Sample weight before water removal [g]) x 100
When the water content of tomato extract is 1% or less, the water content can be measured using the Karl Fischer method.

<Use of tomato extract>
The use of the obtained tomato extract is, for example, food and drink, cosmetics, medicines etc. The food and drink are not particularly limited, but are preferably various beverages, seasonings, jelly, jelly, jam, sherbet, supplements (nutritional supplements) and the like.

  The tomato extract was obtained by the following raw materials and processes. Each step was combined to obtain tomato extract of Category 1 to 9.

<Raw materials>
Dry tomato pulp was used as a raw material for obtaining a tomato extract. The dried tomato pulp was obtained by collecting a precipitate (tomato pulp) obtained by centrifuging tomato juice, drying the collected tomato pulp, and then grinding it. In the drying process, heating was performed at a drum surface temperature of 130 to 140 ° using a drum dryer (JM-T type manufactured by Johnson Boiler Co., Ltd.) to make the moisture content of tomato pulp 10% or less. After grinding using a pin mill (Model SJM-2 manufactured by Nara Machinery Co., Ltd.) at a rotational speed of 6000 rpm for grinding, dried tomato pulp was obtained through a 1.5 mm mesh.

<Supercritical extraction process>
The supercritical extraction step (S10) on dried tomato pulp was performed using a supercritical extraction device. The supercritical extraction apparatus is composed of a pressure pump, a heater, an extraction tank, and a separation unit. Supercritical extraction was performed under the following conditions.
Input amount: 53 kg
Temperature: 80 degrees Gas: carbon dioxide Flow rate: 600 kg / h
Pressure: 45MPa

<Water addition process and dehydration process>
The water addition step (S20) for the supercritical extract and the dehydration step (S30) for the water-containing supercritical extract were performed as follows. Three hundred grams of the resulting supercritical extract was placed in a tank with a faucet that can be withdrawn from the bottom, and 5 volumes of 60 ° hot water was added. After heating with a hot water bath until the substance temperature reached 60 ° C., stirring was carried out for 15 minutes with a stirrer at 200 rpm to obtain a water-containing supercritical extract. The water-containing supercritical extract was allowed to stand for 5 minutes, and when the water part and the lipid part were separated, the cock in the lower part of the tank was opened to remove the water part. The above-described steps from the addition of warm water to the removal of the water portion were repeated twice for the lipid portion in the tank, and then the lipid portion in the tank was recovered to obtain a dehydrated supercritical extract.

<Heating process>
The heating step (S40) for the supercritical extract or the water-containing supercritical extract was performed using a hot stirrer (RH Basic manufactured by IKA). The obtained supercritical extract or 10 g of a water-containing supercritical extract was placed in a stainless steel cup (bottom diameter: 55 mm) and heated with a hot stirrer while stirring at a predetermined temperature to obtain tomato extract. Stirring was performed using a stirrer bar.

<Category 1>
The tomato extract of Category 1 was obtained according to the flow chart of FIG. The heating temperature in the heating step was 120 degrees.

<Category 2 to 6>
The tomato extracts of categories 2 to 6 were obtained according to the flowchart of FIG. The heating temperature of each division in the heating step was division 2: 140 degrees, division 3: 120 degrees, division 4: 110 degrees, division 5: 100 degrees, division 6: 80 degrees.

<Category 7>
The tomato extract of Category 7 was obtained by the same production method as that of Category 3 except that stirring in the heating step was not performed.

<Category 8>
The tomato extract of division 8 was obtained without performing the heating step after the dehydration step in the flow chart of FIG.

<Category 9>
The tomato extract of division 9 was obtained without performing the heating step after the supercritical extraction step in the flowchart of FIG.

  The tomato extracts of categories 1 to 9 were subjected to the following evaluation.

<Cys lycopene content rate>
The measuring method of the cis lycopene content rate of the tomato extract of each division was shown below.
The tomato extract was dissolved in hexane so as to be 0.1 mg / mL (w / v), passed through a 0.2 μm PTFE filter (manufactured by ADVANTEC), and a sample to be subjected to HPLC was obtained. The obtained sample was subjected to HPLC analysis under the following conditions.
Device: Hitachi High Performance Liquid Chromatograph Chromaster (manufactured by Hitachi High-Technologies Corporation)
Column: Nucleosil 300-5 [Stationary phase: silica gel, inner diameter: 4.6 mm × 250 mm, made by GL Science Inc.] Three columns are connected and used Column temperature: 30 degrees Sample injection amount: 10 μL
Mobile phase: hexane (containing 0.1% N, N-diisopropylethylamine)
Flow rate: 1.0 mL / min
Detection wavelength: 460 nm
The cis lycopene content was calculated from the above equation based on the peak area in the chromatograph obtained by HPLC analysis.

<Water content rate>
The method of measuring the water content of tomato extract in each section is shown below. When the water content of the tomato extract was 1% or more, it was measured using a heating and drying method. Specifically, using a hot stirrer (RH Basic manufactured by IKA Co., Ltd.), the sample was stirred while heating at 120 ° C. to remove water, and the water content was calculated according to the above equation. In the case where the water content of tomato extract is 1% or less, it was measured using the Karl Fischer method. Specifically, the measurement was performed using the following apparatus.
Device: Karl Fischer moisture meter (made by Kyoto Denshi Kogyo Co., Ltd., coulometric titration, MCU-610)
Anolyte: Chem Aqua Anolyte AO (Kyoto Electronics Industry Co., Ltd., for reagents for electric dose, for oil)
Catholytes: Chemaqua catholytes CGE (Kyoto Electronics Industry Co., Ltd., reagent for electric quantity, for general use)

<Burning>
The confirmation method of the burning of the tomato extract of each division was shown below. The occurrence of burns was evaluated using adhesion of burnt to a stainless steel cup after the heating step (heat treatment time 120 minutes) and incorporation of burnt into a tomato extract. The adhesion of the burnt to the stainless steel cup was determined by collecting the tomato extract from the stainless steel cup after the heating step, washing the cup with hexane, and visually confirming the presence of the burnt adhesion on the surface of the container. A mixture of burnt tomato extract was prepared by dissolving 1 g of tomato extract in 500 mL of a hexane: dichloromethane (5: 1, v / v) solution. The mixture was filtered through 5A filter paper (manufactured by ADVANTEC), and the presence or absence of char remaining on the filter paper was visually confirmed. In addition, Category 8 and Category 9 were not evaluated because they were not subjected to the heating process.

<5-cis content>
The measuring method of 5-cis body content rate of the tomato extract of each division was shown below. Extraction of lycopene from tomato extract and HPLC analysis were performed in the same manner as cis lycopene content. The 5-cis content was calculated from the above equation based on the peak area in the chromatograph obtained by HPLC analysis.

<Concentration of lycopene>
The measurement method of the concentration of lycopene of tomato extract of each division is shown below. The tomato extract was dissolved in hexane so as to be 0.02 mg / mL (w / v), passed through a 0.2 μm PTFE filter (manufactured by ADVANTEC), and a sample to be subjected to HPLC was obtained. The obtained sample was subjected to HPLC analysis under the following conditions.
Device: Hitachi High Performance Liquid Chromatograph L-7000 (manufactured by Hitachi High-Technologies Corporation)
Column: L-column (stationary phase: ODS, inner diameter: 4.6 mm × 150 mm, manufactured by Chemical Substance Evaluation Research Organization)
Column temperature: 40 degrees Sample injection volume: 10 μL
Mobile phase: acetonitrile / methanol / tetrahydrofuran (55: 40: 5 (v / v)) mixed solution (containing 50 ppm of α-tocopherol)
Flow rate: 1.5 mL / min
Detection wavelength: 453 nm
The concentration of lycopene was calculated from the concentration of lycopene in the sample obtained by HPLC analysis and the weight of the tomato extract subjected to extraction.

  The evaluation results are as shown in Tables 1 to 5. "-" In Tables 1 to 2 and Tables 4 to 5 means unmeasured.

  Table 1 shows cis lycopene content (%) of each heating time in each section. According to Table 1, the content of cis lycopene was good in divisions 1 to 4, division 7 and division 9. In these sections, tomato extracts having a cis lycopene content of 60% or more were obtained.

  Table 2 shows the water content (%) of each heating time in each section. According to Table 2, the water content was good in categories 1 to 6. In these categories, tomato extracts having a water content of 0.5% or less were obtained.

  Both cis lycopene content and water content were good in categories 1 to 4. That is, in the segments 1 to 4, when the content of cis lycopene reached 60% or more in the heating step, the water content reached 0.5% or less. In the other categories, even if the cis lycopene content reached 60% or more, the water content at that time could not reach 0.5% or less. In these categories, when the water content reaches 0.5% or less, the cis lycopene content tends to decrease and can not reach 60% or more.

  Table 3 shows the presence or absence of charring after the heating step in each section. FIG. 5 shows the visual results of the occurrence of charring in Section 1 and Section 3. According to Table 3 and FIG. 5, it was Category 1 that the occurrence of burn was confirmed. Category 1 has good cis lycopene content and moisture content, but in commercialization it must remove burnt.

  Comparison of segments 3 and 8 shows that a heating step is required to increase cis lycopene content and to reduce water content. Comparison of sections 2 to 6 shows that a heating step at a sufficient temperature, preferably 110 to 140 degrees, is necessary to increase the cis lycopene content. Comparison of Category 3 with Category 1 indicates that it is preferable to carry out the addition step and the dehydration step to facilitate the commercialization.

  Table 4 shows 5-cis body content (%) of each heating time in each section. According to Table 4, those having a good 5-cis content were in segments 1 to 4 and segment 7. In these sections, tomato extracts having a 5-cis content of 7% or more were obtained.

  Table 5 shows the concentration (%) of lycopene at each heating time in each section. According to Table 5, the concentrations of lycopene were good in divisions 1 to 9. In these sections, tomato extracts having a lycopene concentration of 6% or more were obtained.

  The tomato extract containing supercritically extracted lycopene has a cis content of lycopene of 60% or more. Furthermore, that the 5-cis body content rate of lycopene contained in tomato extract is 7% or more leads to further enhancing the absorption of lycopene. In addition, when the concentration of lycopene contained in tomato extract is 6% or more, the compounding amount is reduced when producing a product having a desired lycopene concentration, which leads to an increase in the degree of freedom in product design. If the water content of tomato extract is 0.01% to 0.5%, not only the generation of microorganisms during storage can be suppressed but also the freedom of product design can be enhanced because the amount of syneresis is small.

  The industrially applicable fields of the present invention are tomato extract and a method for producing the same, and food and drink and cosmetics containing tomato extract.

Claims (2)

A method for producing tomato extract, the composition of which is at least the following steps:
Supercritical extraction: It is lycopene that is supercritically extracted here
Hydrolysis: Supercritically extracted lycopene (excluding organic solvent extracted ones, hereinafter referred to as "supercritically extracted lycopene"), which is hydrated here .
Dehydration: Here it is dehydrated supercritical extracted lycopene, and
Heating: It is a dewatered supercritical extraction lycopene, and the heating temperature is 110 to 140 degrees. Met method of manufacturing according to claim 1,
The raw material of the supercritical extracted lycopene is tomato pulp.