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Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

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dc.contributor.authorTomas, Merve
dc.contributor.authorSagdic, Osman
dc.contributor.authorCatalkaya, Gizem
dc.contributor.authorKahveci, Derya
dc.contributor.authorCapanoglu, Esra
dc.date.accessioned2026-06-27T14:19:35Z
dc.date.issued2019
dc.description.abstractIn 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, alpha-tocopherol, lycopene, beta-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 beta-carotene were observed in all samples, whereas alpha-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene (approximate to 8.5-fold) and beta-carotene (approximate to 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).en
dc.description.sponsorshipTUBITAK, the Scientific and Technological Council of Turkey (2211-D Industrial Ph.D. Scholarship Program) [1649B031501886]
dc.description.sponsorshipIstanbul Technical University, Scientific Research Projects Unit (BAP)
dc.description.urihttps://doi.org/10.3906/tar-1801-127
dc.identifier.doi10.3906/tar-1801-127
dc.identifier.eissn1303-6173
dc.identifier.endpage484
dc.identifier.issn1300-011X
dc.identifier.issue5
dc.identifier.startpage478
dc.identifier.urihttps://hdl.handle.net/20.500.14981/59289
dc.identifier.volume43
dc.identifier.wos000488870700003
dc.language.isoeng
dc.publisherTubitak Scientific & Technological Research Council Turkey
dc.relation.ispartofTURKISH JOURNAL OF AGRICULTURE AND FORESTRY
dc.subjectCarotenoids
dc.subjectextra virgin olive oil
dc.subjectfood matrix
dc.subjectantioxidant
dc.subjectin vitro bioaccessibility
dc.subjectIN-VITRO BIOACCESSIBILITY
dc.subjectBETA-CAROTENE
dc.subjectINTESTINAL-ABSORPTION
dc.subjectLYCOPENE
dc.subjectDIGESTION
dc.subjectLUTEIN
dc.subjectBIOAVAILABILITY
dc.subjectVEGETABLES
dc.subjectLIPIDS
dc.subjectAgriculture
dc.subjectForestry
dc.titleEffects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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