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^*

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

10 Atıf (Scopus)

Özet

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.

Orijinal dil	İngilizce
Sayfa (başlangıç-bitiş)	277-283
Sayfa sayısı	7
Dergi	Quality Assurance and Safety of Crops and Foods
Hacim	10
Basın numarası	3
DOI'lar	https://doi.org/10.3920/QAS2018.1264
Yayın durumu	Yayınlandı - 2018

Bibliyografik not

Publisher Copyright:
© 2018 Wageningen Academic Publishers.

Finansman

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.

Finansörler
Istanbul Technical University, Scientific Research Projects Unit
British Association for Psychopharmacology

Belgeye Erişim

10.3920/QAS2018.1264

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

@article{3151c26f520f454d976a72de0520daa7,

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.",

keywords = "Antioxidant, Carotenoids, Dietary fibre, Food matrix, Gastrointestinal digestion, In vitro bioaccessibility",

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

note = "Publisher Copyright: {\textcopyright} 2018 Wageningen Academic Publishers.",

year = "2018",

doi = "10.3920/QAS2018.1264",

language = "English",

volume = "10",

pages = "277--283",

journal = "Quality Assurance and Safety of Crops and Foods",

issn = "1757-8361",

publisher = "Codon Publications",

number = "3",

}

TY - JOUR

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

UR - https://www.scopus.com/pages/publications/85056496481

U2 - 10.3920/QAS2018.1264

DO - 10.3920/QAS2018.1264

M3 - Article

AN - SCOPUS:85056496481

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

Özet

Bibliyografik not

Finansman

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap