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- Title
Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids.
- Authors
Tomas, M.; Sagdic, O.; Catalkaya, G.; Kahveci, D.; Capanoglu, E.
- Abstract
The effect of inulin addition (5 and 10%) on the total antioxidant capacity, a-tocopherol and carotenoid contents, and in vitro gastrointestinal digestion of tomato sauces was investigated. In this study, a-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 a-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.
- Subjects
DIETARY fiber; TOMATO sauces; CAROTENOIDS; HIGH performance liquid chromatography; GASTROINTESTINAL agents
- Publication
Quality Assurance & Safety of Crops & Foods, 2018, Vol 10, Issue 3, p277
- ISSN
1757-8361
- Publication type
Article
- DOI
10.3920/QAS2018.1264