Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids

Tomas M., SAĞDIÇ O., Çatalkaya G., Kahveci D., CAPANOGLU E.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.10, no.3, pp.277-283, 2018 (SCI-Expanded) identifier identifier


The effect of inulin addition (5 and 10%) on the total antioxidant capacity, a-tocopherol and carotenoid contents, and in vitro gastrointestinal digestion of tomato sauces was investigated. In this study, a-tocopherol and carotenoids were quantified using HPLC. Moreover, the total antioxidant activity of the ethanol/hexane extracts was determined by two different in vitro assays. A negative linear relationship was observed between carotenoids and dietary fibre. Total antioxidant capacity (13-52%), lycopene (56-62%), beta-carotene (32-59%), lutein (28-56%), and a-tocopherol (59-67%) decreased significantly (P<0.05) in all tomato samples enriched with inulin. Moreover, carotenoid bioaccessibility was adversely affected by the addition of dietary fibre.