Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.10, sa.3, ss.277-283, 2018 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 10 Sayı: 3
- Basım Tarihi: 2018
- Doi Numarası: 10.3920/qas2018.1264
- Dergi Adı: QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.277-283
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
The effect of inulin addition (5 and 10%) on the total antioxidant capacity, a-tocopherol and carotenoid contents, and in vitro gastrointestinal digestion of tomato sauces was investigated. In this study, a-tocopherol and carotenoids were quantified using HPLC. Moreover, the total antioxidant activity of the ethanol/hexane extracts was determined by two different in vitro assays. A negative linear relationship was observed between carotenoids and dietary fibre. Total antioxidant capacity (13-52%), lycopene (56-62%), beta-carotene (32-59%), lutein (28-56%), and a-tocopherol (59-67%) decreased significantly (P<0.05) in all tomato samples enriched with inulin. Moreover, carotenoid bioaccessibility was adversely affected by the addition of dietary fibre.