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

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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.authorGüven, Esra Çapanoğlu
dc.date.accessioned2020-12-20T06:51:03Z
dc.date.available2020-12-20T06:51:03Z
dc.date.issued2019
dc.departmentMühendislik ve Doğa Bilimleri Fakültesien_US
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, ?-tocopherol, lycopene, ?-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 ?-carotene were observed in all samples, whereas ?-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene (?8.5-fold) and ?-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).en_US
dc.description.sponsorshipTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK): 1649B031501886 (TUBITAK, the Scientific and Technological Council of Turkey (2211-D Industrial Ph.D. Scholarship Program) -- Istanbul Technical University, Scientific Research Projects Unit (BAP)
dc.identifier.citationTomaş, M., Sağdiç, O., Çatalkaya, G., Kahveci̇, D., & Çapanoğlu, E.. (2019). Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce. TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 43(5), 478–484. https://doi.org/10.3906/tar-1801-127
dc.identifier.doi10.3906/tar-1801-127
dc.identifier.endpage484en_US
dc.identifier.issn1300-011X
dc.identifier.issn1303-6173
dc.identifier.issue5en_US
dc.identifier.orcidMerve Tomaş |0000-0003-1057-7914
dc.identifier.orcid0000-0002-2063-1462
dc.identifier.orcid0000-0003-4749-8734
dc.identifier.orcid0000-0003-0450-5682
dc.identifier.orcid0000-0003-0335-9433
dc.identifier.scopus2-s2.0-85073568753
dc.identifier.scopusqualityQ1
dc.identifier.startpage478en_US
dc.identifier.trdizinid335775
dc.identifier.urihttps://doi.org/10.3906/tar-1801-127
dc.identifier.urihttps://hdl.handle.net/20.500.12436/2106
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/335775/
dc.identifier.volume43en_US
dc.identifier.wos000488870700003
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorTomaş, Merve
dc.language.isoen
dc.publisherTÜBİTAK
dc.relation.ispartofTurkish Journal of Agriculture and Forestryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCarotenoiden_US
dc.subjectExtra virgin olive oil
dc.subjectFood matrix
dc.subjectAntioxidant
dc.subjectIn vitro bioaccessibility
dc.titleEffects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauceen_US
dc.typeArticle
dspace.entity.typePublication

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