Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids


Tomas M., SAĞDIÇ O. , Çatalkaya G., Kahveci D., Capanoglu E.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.10, no.3, pp.277-283, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 10 Issue: 3
  • Publication Date: 2018
  • Doi Number: 10.3920/qas2018.1264
  • Title of Journal : QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
  • Page Numbers: pp.277-283

Abstract

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.