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

doi:10.3920/QAS2018.1264

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

Department of Food Engineering

Istanbul Sabahattin Zaim University
Yildiz Technical University
Yeditepe University

Research output: Contribution to journal › Article › peer-review

10 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 language	English
Pages (from-to)	277-283
Number of pages	7
Journal	Quality Assurance and Safety of Crops and Foods
Volume	10
Issue number	3
DOIs	https://doi.org/10.3920/QAS2018.1264
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
Istanbul Technical University, Scientific Research Projects Unit
British Association for Psychopharmacology

Keywords

Antioxidant
Carotenoids
Dietary fibre
Food matrix
Gastrointestinal digestion
In vitro bioaccessibility

Access to Document

10.3920/QAS2018.1264

Cite this

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title = "Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids",

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.",

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author = "M. Tomas and O. Sagdic and G. Catalkaya and D. Kahveci and E. Capanoglu",

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T1 - Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids

AU - Tomas, M.

AU - Sagdic, O.

AU - Catalkaya, G.

AU - Kahveci, D.

AU - Capanoglu, E.

PY - 2018

Y1 - 2018

N2 - 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.

AB - 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.

KW - Antioxidant

KW - Carotenoids

KW - Dietary fibre

KW - Food matrix

KW - Gastrointestinal digestion

KW - In vitro bioaccessibility

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DO - 10.3920/QAS2018.1264

M3 - Article

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SN - 1757-8361

VL - 10

SP - 277

EP - 283

JO - Quality Assurance and Safety of Crops and Foods

JF - Quality Assurance and Safety of Crops and Foods

IS - 3

ER -

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

Abstract

Bibliographical note

Funding

Keywords

Access to Document

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