%0 Journal Article %T Lycopenбпs Stability in Watermelon Juice (<i>Citrullus lanatus</i>) Regarding to Technological Routes %A Seid Ali Mahamat %A Khadim Niane %A Nicolas Cyrille Ayessou %A Alioune Sow %A Samba Balde %A Oumar Ibn Khatab Cisse %A Matar Coume %J Food and Nutrition Sciences %P 693-702 %@ 2157-9458 %D 2021 %I Scientific Research Publishing %R 10.4236/fns.2021.127052 %X Highly prized by consumers, watermelon is rich in water, but also in micronutrients including lycopene, pigment responsible for the red color. It is also a powerful antioxidant which has many virtues including the prevention and treatment of certain diseases. The transformation into nectar of watermelons combined with treatment could cause several modifications including the alteration of coloring. It is in this context that this study focuses on the variation of the lycopene content in nectars. Thus, nectars of 12буBrix and 15буBrix were prepared from three varieties of watermelon (Sugar Baby, Crimson Sweet and Charleston Gray). To study the stability, two pasteurization scales (85буC/15min and 95буC/15min) and one sterilization scale (105буC/15min) were applied to the different nectars produced. The results obtained showed that the Sugar Baby variety is richer in lycopene (24.39 mgбд