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

Research output: Contribution to journalArticlepeer-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 languageEnglish
Pages (from-to)478-484
Number of pages7
JournalTurk Tarim ve Ormancilik Dergisi/Turkish Journal of Agriculture and Forestry
Volume43
Issue number5
DOIs
Publication statusPublished - 2019

Bibliographical note

Publisher Copyright:
© TÜBİTAK.

Funding

The authors would like to thank TÜBİTAK, the Scientific and Technological Council of Turkey (2211-D Industrial Ph.D. Scholarship Program, 1649B031501886), and İstanbul Technical University, Scientific Research Projects Unit (BAP) for financial support.

FundersFunder number
British Association for Psychopharmacology
Firat University Scientific Research Projects Management Unit
İstanbul Technical University

    Keywords

    • Antioxidant
    • Carotenoids
    • Extra virgin olive oil
    • Food matrix
    • In vitro bioaccessibility

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