Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity


Kamiloglu S. , Demirci M., Selen S., Toydemir G., Boyacioglu D., Çapanoğlu Güven E.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.11, pp.2225-2233, 2014 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 94 Issue: 11
  • Publication Date: 2014
  • Doi Number: 10.1002/jsfa.6546
  • Title of Journal : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Page Numbers: pp.2225-2233
  • Keywords: domestic cooking, gastrointestinal digestion, polyphenols, in vitro bioaccessibility, VITAMIN-C, GASTROINTESTINAL DIGESTION, DRIED TOMATOES, BETA-CAROTENE, BIOAVAILABILITY, FRESH, POLYPHENOLS, PRODUCTS, PLASMA, L.

Abstract

BACKGROUND: In order to investigate the effect of home processing on the bioaccessibility of health-related constituents of tomatoes, total lycopene, phenolics, flavonoids and antioxidant capacity were determined from seven different tomato products using an in vitro gastrointestinal digestion model. Additionally, the changes in the contents of the major tomato phenolics were determined and compared for these different tomato products using HPLC.