Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

Merve Tomaş; Osman Sağdiç; Gizem Çatalkaya; Derya Kahveci; Esra Çapanoğlu

doi:10.3906/tar-1801-127

Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

Merve Tomaş, Osman Sağdiç, Gizem Çatalkaya, Derya Kahveci, Esra Çapanoğlu^*

^*Corresponding author for this work

Department of Food Engineering

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

4 Citations (Scopus)

Abstract

In this study, the effects of cooking and the addition of extra virgin olive oil on the in vitro bioaccessibility of carotenoids in tomato sauce were evaluated. The results indicated that total antioxidant activity, α-tocopherol, lycopene, β-carotene, lutein, and chlorophyll a contents were positively affected by the combination of cooking and addition of extra virgin olive oil. Moreover, after in vitro digestion, for intestinal phase, lycopene and β-carotene were observed in all samples, whereas α-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene (≈8.5-fold) and β-carotene (≈5-fold) were significantly improved (P < 0.05) by the effect of cooking and addition of extra virgin olive oil to the samples compared to control tomato sauce (without oil and cooking).

Original language	English
Pages (from-to)	478-484
Number of pages	7
Journal	Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry
Volume	43
Issue number	5
DOIs	https://doi.org/10.3906/tar-1801-127
Publication status	Published - 2019

Bibliographical note

Publisher Copyright:
© TÜBİTAK.

Keywords

Antioxidant
Carotenoids
Extra virgin olive oil
Food matrix
In vitro bioaccessibility

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title = "Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce",

abstract = "In this study, the effects of cooking and the addition of extra virgin olive oil on the in vitro bioaccessibility of carotenoids in tomato sauce were evaluated. The results indicated that total antioxidant activity, α-tocopherol, lycopene, β-carotene, lutein, and chlorophyll a contents were positively affected by the combination of cooking and addition of extra virgin olive oil. Moreover, after in vitro digestion, for intestinal phase, lycopene and β-carotene were observed in all samples, whereas α-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene (≈8.5-fold) and β-carotene (≈5-fold) were significantly improved (P < 0.05) by the effect of cooking and addition of extra virgin olive oil to the samples compared to control tomato sauce (without oil and cooking).",

keywords = "Antioxidant, Carotenoids, Extra virgin olive oil, Food matrix, In vitro bioaccessibility",

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doi = "10.3906/tar-1801-127",

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T1 - Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

AU - Tomaş, Merve

AU - Sağdiç, Osman

AU - Çatalkaya, Gizem

AU - Kahveci, Derya

AU - Çapanoğlu, Esra

N1 - Publisher Copyright: © TÜBİTAK.

PY - 2019

Y1 - 2019

N2 - In this study, the effects of cooking and the addition of extra virgin olive oil on the in vitro bioaccessibility of carotenoids in tomato sauce were evaluated. The results indicated that total antioxidant activity, α-tocopherol, lycopene, β-carotene, lutein, and chlorophyll a contents were positively affected by the combination of cooking and addition of extra virgin olive oil. Moreover, after in vitro digestion, for intestinal phase, lycopene and β-carotene were observed in all samples, whereas α-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene (≈8.5-fold) and β-carotene (≈5-fold) were significantly improved (P < 0.05) by the effect of cooking and addition of extra virgin olive oil to the samples compared to control tomato sauce (without oil and cooking).

AB - In this study, the effects of cooking and the addition of extra virgin olive oil on the in vitro bioaccessibility of carotenoids in tomato sauce were evaluated. The results indicated that total antioxidant activity, α-tocopherol, lycopene, β-carotene, lutein, and chlorophyll a contents were positively affected by the combination of cooking and addition of extra virgin olive oil. Moreover, after in vitro digestion, for intestinal phase, lycopene and β-carotene were observed in all samples, whereas α-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene (≈8.5-fold) and β-carotene (≈5-fold) were significantly improved (P < 0.05) by the effect of cooking and addition of extra virgin olive oil to the samples compared to control tomato sauce (without oil and cooking).

KW - Antioxidant

KW - Carotenoids

KW - Extra virgin olive oil

KW - Food matrix

KW - In vitro bioaccessibility

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SN - 1300-011X

VL - 43

SP - 478

EP - 484

JO - Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry

JF - Turk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry

IS - 5

ER -

Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

Abstract

Bibliographical note

Keywords

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