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

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dc.authorscopusid56437916600
dc.authorscopusid6701802186
dc.authorscopusid57202500442
dc.authorscopusid57191856067
dc.authorscopusid23666338900
dc.authorwosidABG-3963-2020
dc.authorwosidAAX-3679-2020
dc.authorwosidO-9719-2019
dc.authorwosidP-4280-2019
dc.authorwosidA-4455-2018
dc.contributor.authorTomaş, Merve
dc.contributor.authorSağdıç, Osman
dc.contributor.authorÇatalkaya, Gizem
dc.contributor.authorKahveci, Derya
dc.contributor.authorÇapanoğlu, Esra
dc.date.accessioned2019-08-31T12:10:23Z
dc.date.accessioned2019-08-13T09:37:39Z
dc.date.available2019-08-31T12:10:23Z
dc.date.available2019-08-13T09:37:39Z
dc.date.issued2018en_US
dc.departmentMühendislik ve Doğa Bilimleri Fakültesien_US
dc.descriptionWOS: 000446380800008en_US
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_US
dc.description.sponsorshipTUBITAK; Scientific and Technological Council of Turkey [1649B031501886]; Istanbul Technical University, Scientific Research Projects Unit (BAP)en_US
dc.description.sponsorshipThe 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.en_US
dc.description.sponsorshipScientific and Technological Council of Turkey: 1649B031501886 -- Istanbul Technical University, Scientific Research Projects Unit (BAP)
dc.identifier.citationTomas, M., Sagdic, O., Catalkaya, G., Kahveci, Karıncaoğlu, D., & Çapanaoglu Guven, E. (2018). Effect of dietary fiber addition in tomato sauce on the in vitro bioaccessibility of carotenoids. Quality Assurance and Safety of Crops Foods, 10(3), 277–283.
dc.identifier.doi10.3920/QAS2018.1264
dc.identifier.endpage283en_US
dc.identifier.issn1757-8361
dc.identifier.issn1757-837X
dc.identifier.issue3en_US
dc.identifier.orcidDerya Kahveci | 0000-0003-0450-5682en_US
dc.identifier.orcidEsra Çapanoğlu | 0000-0003-0335-9433
dc.identifier.orcidGizem Çatalkaya | 0000-0003-4749-8734
dc.identifier.orcidOsman Sağdıç | 0000-0002-2063-1462
dc.identifier.orcidMerve Tomaş | 0000-0003-1057-7914
dc.identifier.scopus2-s2.0-85056496481
dc.identifier.scopusqualityQ2
dc.identifier.startpage277en_US
dc.identifier.urihttp://dx.doi.org/10.3920/QAS2018.1264
dc.identifier.urihttps://hdl.handle.net/20.500.12436/981
dc.identifier.volume10en_US
dc.identifier.wos000446380800008
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorTomaş, Merve
dc.language.isoen
dc.publisherWAGENINGEN ACADEMIC PUBLISHERSen_US
dc.relation.ispartofQuality Assurance And Safety Of Crops & Foodsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCarotenoidsen_US
dc.subjectDietary fibreen_US
dc.subjectFood matrixen_US
dc.subjectAntioxidanten_US
dc.subjectIn vitro bioaccessibilityen_US
dc.subjectGastrointestinal digestionen_US
dc.titleEffect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoidsen_US
dc.typeArticle
dspace.entity.typePublication

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