Abstract
The effect of inulin addition (5 and 10%) on the total antioxidant capacity, α-tocopherol and carotenoid contents, and in vitro gastrointestinal digestion of tomato sauces was investigated. In this study, α-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%), β-carotene (32-59%), lutein (28-56%), and α-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.
Original language | English |
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Pages (from-to) | 277-283 |
Number of pages | 7 |
Journal | Quality Assurance and Safety of Crops and Foods |
Volume | 10 |
Issue number | 3 |
DOIs | |
Publication status | Published - 2018 |
Bibliographical note
Publisher Copyright:© 2018 Wageningen Academic Publishers.
Funding
The authors would like to thank TUBITAK, the Scientific and Technological Council of Turkey (2211-D Industrial Ph.D. Scholarship Program, 1649B031501886), and Istanbul Technical University, Scientific Research Projects Unit (BAP) for financial support.
Funders | Funder number |
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Istanbul Technical University, Scientific Research Projects Unit | |
British Association for Psychopharmacology |
Keywords
- Antioxidant
- Carotenoids
- Dietary fibre
- Food matrix
- Gastrointestinal digestion
- In vitro bioaccessibility