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, cilt.94, ss.2225-2233, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 94 Konu: 11
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1002/jsfa.6546
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2225-2233

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.