Turkish Journal of Agriculture and Forestry
Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes intomato sauce
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).
Carotenoids, extra virgin olive oil, food matrix, antioxidant, in vitro bioaccessibility
TOMAŞ, MERVE; SAĞDIÇ, OSMAN; ÇATALKAYA, GİZEM; KARINCAOĞLU, DERYA KAHVECİ; and GÜVEN, ESRA ÇAPANOĞLU
"Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes intomato sauce,"
Turkish Journal of Agriculture and Forestry: Vol. 43:
5, Article 3.
Available at: https://journals.tubitak.gov.tr/agriculture/vol43/iss5/3