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

Kamiloglu, SENEM; Demirci, Melek; Selen, Saniye; Toydemir, Gamze; Boyacioglu, Dilek; Çapanoğlu Güven, Esra

doi:10.1002/jsfa.6546

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

Atıf İçin Kopyala

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

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.11, ss.2225-2233, 2014 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 94 Sayı: 11
Basım Tarihi: 2014
Doi Numarası: 10.1002/jsfa.6546
Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.2225-2233
Anahtar Kelimeler: domestic cooking, gastrointestinal digestion, polyphenols, in vitro bioaccessibility, VITAMIN-C, GASTROINTESTINAL DIGESTION, DRIED TOMATOES, BETA-CAROTENE, BIOAVAILABILITY, FRESH, POLYPHENOLS, PRODUCTS, PLASMA, L.
Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

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.