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

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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 (SCI-Expanded)

Publication Type: Article / Article
Volume: 94 Issue: 11
Publication Date: 2014
Doi Number: 10.1002/jsfa.6546
Journal Name: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
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.
Bursa Uludag University Affiliated: No

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.