التفاصيل البيبلوغرافية
العنوان: |
Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids |
المؤلفون: |
Tomas, M., Sagdic, O., Catalkaya, G., Kahveci, D., Capanoglu, E. |
المساهمون: |
Tomas, M., Sagdic, O., Catalkaya, G., Kahveci, D., Capanoglu, E., Yeditepe Üniversitesi |
بيانات النشر: |
Wageningen Academic Publishers |
سنة النشر: |
2020 |
مصطلحات موضوعية: |
Antioxidant, Carotenoids, Dietary fibre, Food matrix, Gastrointestinal digestion, In vitro bioaccessibility |
الوصف: |
The effect of inulin addition (5 and 10%) on the total antioxidant capacity, ?-tocopherol and carotenoid contents, and in vitro gastrointestinal digestion of tomato sauces was investigated. In this study, ?-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%), ß-carotene (32-59%), lutein (28-56%), and ?-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. © 2018 Wageningen Academic Publishers. ; British Association for Psychopharmacology ; 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. |
نوع الوثيقة: |
article in journal/newspaper |
اللغة: |
English |
تدمد: |
17578361 |
Relation: |
Quality Assurance and Safety of Crops and Foods; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; 277; 283; 10; https://hdl.handle.net/20.500.11831/2593 |
الاتاحة: |
https://hdl.handle.net/20.500.11831/2593 |
Rights: |
info:eu-repo/semantics/closedAccess |
رقم الانضمام: |
edsbas.2F27EACA |
قاعدة البيانات: |
BASE |