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Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids

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dc.contributor.authorTomas, M.
dc.contributor.authorSagdic, O.
dc.contributor.authorCatalkaya, G.
dc.contributor.authorKahveci, D.
dc.contributor.authorCapanoglu, E.
dc.date.accessioned2026-06-27T14:15:53Z
dc.date.issued2018
dc.description.abstractThe 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%), beta-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.en
dc.description.sponsorshipTUBITAK
dc.description.sponsorshipScientific and Technological Council of Turkey [1649B031501886]
dc.description.sponsorshipIstanbul Technical University, Scientific Research Projects Unit (BAP)
dc.description.urihttps://doi.org/10.3920/qas2018.1264
dc.identifier.doi10.3920/qas2018.1264
dc.identifier.eissn1757-837X
dc.identifier.endpage283
dc.identifier.issn1757-8361
dc.identifier.issue3
dc.identifier.startpage277
dc.identifier.urihttps://hdl.handle.net/20.500.14981/58613
dc.identifier.volume10
dc.identifier.wos000446380800008
dc.language.isoeng
dc.publisherWAGENINGEN ACADEMIC PUBLISHERS
dc.relation.ispartofQUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
dc.rightsopenAccess
dc.subjectcarotenoids
dc.subjectdietary fibre
dc.subjectfood matrix
dc.subjectantioxidant
dc.subjectin vitro bioaccessibility
dc.subjectgastrointestinal digestion
dc.subjectBETA-CAROTENE
dc.subjectANTIOXIDANT CAPACITY
dc.subjectCOGNITIVE DECLINE
dc.subjectVITAMIN-C
dc.subjectBIOAVAILABILITY
dc.subjectABSORPTION
dc.subjectPOLYPHENOLS
dc.subjectCONSUMPTION
dc.subjectBIOMARKERS
dc.subjectVEGETABLES
dc.subjectFood Science & Technology
dc.titleEffect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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