Abstract
The effect of industrial and home processing, in vitro gastrointestinal digestion, individual phenolic content, and antioxidant capacity of tomato into tomato sauce were investigated. Industrial processing of tomato fruit into sauce had an overall positive effect on the total antioxidant capacity (∼1.2-fold higher) compared to tomato fruit whereas home processing of tomato fruit into sauce led to a decrease in these values. Untargeted LC–QTOF-MS analysis revealed 31 compounds in tomato that changed upon processing, of which 18 could be putatively identified. Naringenin chalcone is only detectable in the fruit, while naringenin is strongly increased in the sauces. Rutin content increased by 36% in the industrial processed sauce whereas decreased by 26% in the home processed sauce when compared to fruit. According to the results of an in vitro gastrointestinal digestion model, industrial processing may lead to enhanced bioaccessibility of antioxidants.
| Original language | English |
|---|---|
| Pages (from-to) | 51-58 |
| Number of pages | 8 |
| Journal | Food Chemistry |
| Volume | 220 |
| DOIs | |
| Publication status | Published - 1 Apr 2017 |
Bibliographical note
Publisher Copyright:© 2016 Elsevier Ltd
Funding
We 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. The authors thank to Harrie Verhoeven and Bert Schipper for their technical support.
| Funders | Funder number |
|---|---|
| Istanbul Technical University , Scientific Research Projects Unit | |
| Bilimsel Araştırma Projeleri Birimi, İstanbul Teknik Üniversitesi |
Keywords
- Antioxidant
- Bioavailability
- In vitro gastrointestinal digestion
- Processing
- Tomato sauce