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., CAPANOGLU E.

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

  • 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
  • Istanbul Technical University Affiliated: Yes

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.