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 | |
| Publication status | Published - 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.
| Funders | Funder 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