At What Temperature Does Lycopene Degrade?

November 19, 2025 •

4 min read

According to one thermal stability study, 50% of pure lycopene can degrade in just 10 minutes at 150°C. This highlights that while moderate heating can increase its bioavailability, understanding at what temperature does lycopene degrade is crucial for retaining its powerful antioxidant properties in cooked foods.

Quick Summary

Lycopene degrades faster at higher temperatures and with longer cooking times. Moderate heat can improve its release from plant cells, but sustained high heat promotes significant loss through isomerization and oxidation. The food matrix, particularly the presence of oil, can influence this degradation.

Key Points

Degradation Threshold: Lycopene begins to degrade significantly around 80°C, with the rate increasing sharply at higher temperatures.
Primary Mechanisms: The two main causes of lycopene degradation during cooking are isomerization (changing its molecular shape) and oxidation (reaction with oxygen).
Oil as a Protectant: Heating lycopene in an oil-based medium helps protect it from oxidation, resulting in less degradation compared to a water-based medium.
Cooking Method Matters: High-heat methods like frying and baking cause rapid, extensive lycopene loss, while milder methods like simmering and microwaving are less destructive.
Bioavailability vs. Degradation: Moderate heating can initially increase the bioavailability of lycopene by breaking down cell walls. However, prolonged or intense heat eventually leads to net degradation and loss of the nutrient.
Time and Temperature: The duration of cooking is as critical as the temperature. Even at moderate heat, prolonged cooking times can lead to significant degradation.

Lycopene, a red carotenoid pigment abundant in tomatoes and other red fruits, is a potent antioxidant with numerous health benefits. However, its stability is not absolute, and it is highly susceptible to degradation when exposed to heat, light, and oxygen. The temperature at which this degradation becomes significant is a key factor for home cooks and food manufacturers alike. The degradation process involves two main chemical reactions: isomerization and oxidation.

The Science Behind Lycopene's Thermal Instability

Lycopene exists primarily in a linear 'all-trans' molecular configuration in its natural state, which is relatively stable. However, when subjected to heat, its molecular structure can change through two primary pathways:

Isomerization: This process rearranges the molecule from its straight 'all-trans' form into bent 'cis' isomers. While cis-isomers can be more easily absorbed by the human body, excessive heat can cause these less stable structures to degrade further.
Oxidation: The long chain of double bonds in the lycopene molecule is highly vulnerable to attack by oxygen. Higher temperatures significantly accelerate this oxidative process, leading to the irreversible breakdown of the molecule and the loss of its antioxidant function.

Temperature Tipping Points for Lycopene Degradation

Scientific research has identified several temperature thresholds where lycopene's stability is affected, and the degree of degradation is directly related to both the temperature and the duration of heating.

Low to Moderate Heat (Below 80°C)

At temperatures below 70°C, degradation is minimal, even with prolonged heating times. In some cases, cooking in the 80-88°C range for short periods (around 30 minutes) has been shown to increase extractable lycopene by breaking down the plant's cellular matrix. This makes it more bioavailable without causing extensive degradation. However, prolonged heating within this range will still lead to a gradual reduction in total lycopene content over time.

High Heat (80°C and Above)

Above 80°C, the rate of lycopene degradation increases significantly. Degradation accelerates noticeably when temperatures exceed 100°C, with isomerization and oxidation becoming more prevalent. Studies on pure lycopene standards show rapid degradation at temperatures of 125°C and 150°C, confirming its sensitivity to intense heat.

How Different Cooking Methods Affect Lycopene

The cooking method employed plays a crucial role in determining the final lycopene content of a food product:

Frying: This method, which involves very high temperatures (e.g., 145-165°C), causes the most severe lycopene loss in a short period. A study found a loss of approximately 70% to 75% of lycopene within just two minutes of frying.
Baking: Baking at high oven temperatures (177-218°C) also causes significant degradation over time. One study reported retaining only 64.1% of lycopene after 15 minutes at 177°C, which dropped to just 37.3% after 45 minutes.
Microwaving: Due to its short cooking time and lower overall temperature compared to frying or baking, microwaving causes less degradation. Studies show relatively high lycopene retention after short microwave bursts.
Boiling/Steaming: These methods operate at or below 100°C. While less destructive than frying, longer heating times can still lead to gradual degradation and isomerization.

Lycopene Stability in Different Food Matrices

The surrounding medium greatly affects lycopene's stability during heating.

In Oil-Based Systems: Lycopene is fat-soluble, and an oil medium offers a protective effect against degradation. Research has shown that lycopene is more stable when heated in oil-based products than in water-based ones, with lower degradation rates observed at various temperatures. This is because the oil provides a barrier against oxygen, which is a key driver of degradation.
In Water-Based Systems: In a water-based environment, lycopene is more exposed to oxygen, leading to higher degradation rates during heating. The kinetic degradation rate constants are noticeably higher in water-based samples than in oil-based samples.

Comparison of Lycopene Degradation by Temperature


Temperature Range	Effect on Lycopene	Key Mechanisms	Associated Findings (Example)
Below 70°C	Minimal degradation, especially for shorter periods.	Primarily isomerization, some slow oxidation over longer storage periods.	Prolonged heating at 6°C or 45°C showed 30% and 60% degradation, respectively, over 6 weeks.
70-100°C	Degradation rate increases significantly. Bioavailability may increase due to cellular matrix breakdown.	Isomerization accelerates, oxidation becomes more prominent with time.	Up to 55% loss in crushed tomato at 100°C after 120 minutes. Half-life decreases significantly as temperature rises.
100-150°C	Rapid degradation and pronounced loss of total lycopene content.	Accelerated isomerization and oxidation.	50% degradation of pure lycopene in 60 min at 100°C, and in <10 min at 150°C.
150°C and Above	Very rapid, severe degradation.	Intense oxidation and thermal breakdown.	Less than 10 minutes of heating at 150°C can destroy half of the lycopene content.

Cooking for Maximum Lycopene Retention

To maximize the health benefits of lycopene-rich foods, consider these tips during preparation:

Cook with Oil: Always add a healthy fat, like olive oil, to tomato-based dishes. This enhances absorption and protects the lycopene from oxidative damage during cooking.
Minimize High-Heat Exposure: Opt for moderate cooking temperatures rather than intense, prolonged heat. When possible, use methods like simmering or steaming for shorter durations.
Avoid Overcooking: Don't cook for longer than necessary. Keep a close eye on frying or baking times to prevent excessive heat exposure.
Use Canned or Processed Tomatoes: While this may seem counterintuitive, the initial heat processing of canned tomatoes and tomato paste makes the lycopene more bioavailable than in raw tomatoes. The high heat breaks down cell walls, and the sealed canning process prevents oxygen from causing oxidation.

Conclusion

Lycopene is a valuable nutrient, but its stability is highly dependent on temperature. While moderate heat (below 80°C) can improve its bioavailability, temperatures exceeding 80°C cause accelerated degradation through isomerization and oxidation. The most significant losses occur with high-heat cooking methods like frying. For optimal retention and absorption, use healthy fats and avoid excessive cooking times. By being mindful of these thermal effects, you can better preserve the nutritional value of lycopene in your diet. To explore the detailed kinetics of lycopene degradation in tomatoes, consult relevant food science literature.

Frequently Asked Questions

No, cooking does not completely destroy lycopene. In fact, moderate heating can break down the tough cell walls of the tomato, making the lycopene more bioavailable for your body to absorb. However, excessively high temperatures or very long cooking times will cause the lycopene to degrade.

For maximum lycopene absorption, it is better to consume cooked tomatoes, especially those prepared with a small amount of oil. This processing releases the lycopene from the tomato's cells and improves its absorption by the body.

To preserve lycopene, use moderate cooking temperatures for shorter durations and always add a healthy fat, like olive oil. Methods such as simmering tomato sauce or using high-quality canned tomato products are effective strategies.

Lycopene is a fat-soluble nutrient. Cooking tomatoes with oil enhances its absorption because the fat helps transport the lycopene from the digestive tract into the body.

Processed tomato products, like canned tomatoes or tomato paste, often have more bioavailable lycopene than fresh tomatoes. The heating process during canning softens the cell walls, and the pasteurization process prevents oxidation.

Isomerization converts lycopene from its 'all-trans' form to 'cis' forms. While cis-isomers are generally less stable, they can be more readily absorbed by the body. However, excessive heating leads to the breakdown of all lycopene forms, including cis-isomers, reducing the overall antioxidant benefits.

Yes, even at simmering temperatures, prolonged cooking will cause gradual degradation of lycopene over time through isomerization and oxidation. While some heat is beneficial, very long cooking sessions should be managed to minimize nutrient loss.