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^*

^*Bu çalışma için yazışmadan sorumlu yazar

Gıda Mühendisliği Bölümü

Istanbul Sabahattin Zaim University
Yildiz Technical University
Yeditepe University

Araştırma sonucu: Dergiye katkı › Makale › bilirkişi

4 Atıf (Scopus)

Özet

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).

Orijinal dil	İngilizce
Sayfa (başlangıç-bitiş)	478-484
Sayfa sayısı	7
Dergi	Turkish Journal of Agriculture and Forestry
Hacim	43
Basın numarası	5
DOI'lar	https://doi.org/10.3906/tar-1801-127
Yayın durumu	Yayınlandı - 2019

Bibliyografik not

Publisher Copyright:
© TÜBİTAK.

Finansman

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.

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

Belgeye Erişim

10.3906/tar-1801-127

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

@article{c225fac3d1bf424586b51c76ed8a41a4,

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",

author = "Merve Toma{\c s} and Osman Sağdi{\c c} and Gizem {\c C}atalkaya and Derya Kahveci and Esra {\c C}apanoğlu",

note = "Publisher Copyright: {\textcopyright} T{\"U}BİTAK.",

year = "2019",

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

language = "English",

volume = "43",

pages = "478--484",

journal = "Turkish Journal of Agriculture and Forestry",

issn = "1300-011X",

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}

TY - JOUR

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

UR - https://www.scopus.com/pages/publications/85073568753

U2 - 10.3906/tar-1801-127

DO - 10.3906/tar-1801-127

M3 - Article

AN - SCOPUS:85073568753

SN - 1300-011X

VL - 43

SP - 478

EP - 484

JO - Turkish Journal of Agriculture and Forestry

JF - 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

Özet

Bibliyografik not

Finansman

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap