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

M. Tomas, O. Sagdic, G. Catalkaya, D. Kahveci, E. Capanoglu*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

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 languageEnglish
Pages (from-to)277-283
Number of pages7
JournalQuality Assurance and Safety of Crops and Foods
Volume10
Issue number3
DOIs
Publication statusPublished - 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.

FundersFunder number
Istanbul Technical University, Scientific Research Projects Unit
British Association for Psychopharmacology

    Keywords

    • Antioxidant
    • Carotenoids
    • Dietary fibre
    • Food matrix
    • Gastrointestinal digestion
    • In vitro bioaccessibility

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