Q1. Tetra cis lycopene possess an ____________.

1. Orange Hue
2. Red color
3. Yellow color
4. Pink color

ANSWER: A. Orange Hue

• Explanation: Tetra cis lycopene possess an Orange Hue. The bulk of human blood plasma, breastfeeding, and tissues contain the cis-isomer type of lycopene. The color of lycopene varies according to its isomeric state. Lycopene’s all-trans isomer, like most other isomers, is red, while tetra-cis-lycopene is orange. Lycopene is one of the most powerful antioxidants because of its enormous number of conjugated double bonds, which allow it to quench singlet oxygen.

READ MORE – Food Science & Technology Quiz (09-02-2022)

Q2. Because of ____________________, lycopene is considered one of the most potent antioxidants due to its singlet oxygen-quenching ability.

1. Low number of conjugated double bonds
2. High number of conjugated double bonds
3. Absence of conjugated double bonds
4. Both A and C

ANSWER: B. The high number of conjugated double bonds

• Explanation – The all-trans isomer of lycopene, as well as most other isomers, is red, whereas tetra-cis-lycopene is orange. Lycopene is one of the most effective antioxidants due to its ability to quench singlet oxygen due to its large amount of conjugated double bonds. Due to exposure to high temperatures, light, oxygen, acids, catalysts, and metal ions, lycopene exists naturally as an all-trans form with a chain having seven double bonds that can be isomerized to mono-cis or poly-cis.

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Q3. Lycopene is a lipophilic (lipid-soluble) compound hence consuming it with _______increases its bioavailability.

1. Fat
2. Protein
3. Carbohydrate
4. Vitamin

ANSWER – A. Fat

• Explanation: Because lycopene is a lipid-soluble molecule, eating lycopene-rich foods with fat boosts its bioavailability. In one study, eating tomato salsa with avocado (as a lipid source) resulted in a 4.4-fold increase in lycopene absorption compared to eating salsa without avocado. The cuisine has a major role in affecting the bioavailability of dietary carotenoids like lycopene (i.e. how a food is prepared and consumed).

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Q4. Lycopene can help in protecting _______oxidation and suppress cholesterol synthesis.

1. Native HDL
2. HDL
3. Native LDL
4. Both LDL and HDL

ANSWER: C. Native LDL

• Explanation: Lycopene was found to prevent oxidative harm by increasing the levels and activity of antioxidant enzymes such as glutathione (GSH), glutathione-S-transferases, and glutathione peroxidase. Lycopene lowers lipid levels via lowering total and LDL cholesterol, triglyceride levels, LDL oxidation, and defective HDL production.

READ MORE – Food Science & Technology Quiz (09-01-2022)

Q5. Temperature higher than _____ and longer heating time leads to a larger percentage of lycopene degradation.

1. 70℃
2. 80℃
3. 90℃
4. 100℃

ANSWER: D. 100℃

• Explanation – Lycopene is a carotene, and heat, light, and oxygen in a variety of dietary matrices affect lycopene isomerization and auto-oxidation. With the presence of heat, oil, or hydration, lycopene can isomerize to mono or poly cis form. Higher temperatures and longer heating times result in a higher proportion of lycopene degradation.

READ MORE – Food Science & Technology Quiz (08-03-2022)

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