QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.10, ss.277-283, 2018 (SCI İndekslerine Giren Dergi)
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.