Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

Authors : Merve TOMAŞ, Osman SAĞDIÇ, Gizem ÇATALKAYA, Derya Kahveci KARINCAOĞLU, Esra Çapanoğlu GÜVEN

Pages : 478-484

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Publication Date : 2019-10-01

Article Type : Research Paper

Abstract :In this study, the effects of cooking and the addition of extra virgin olive oil on the in vitro bioaccessibility of carotenoids in tomato sauce were evaluated. The results indicated that total antioxidant activity, α-tocopherol, lycopene, β-carotene, lutein, and chlorophyll a contents were positively affected by the combination of cooking and addition of extra virgin olive oil. Moreover, after in vitro digestion, for intestinal phase, lycopene and Β-carotene were observed in all samples, whereas α-tocopherol and chlorophyll a were not detected in any of the samples. Lycopene insert ignore into journalissuearticles values(≈8.5-fold); and β -carotene insert ignore into journalissuearticles values(≈5-fold); were significantly improved insert ignore into journalissuearticles values(P < 0.05); by the effect of cooking and addition of extra virgin olive oil to the samples compared to control tomato sauce insert ignore into journalissuearticles values(without oil and cooking);.
Keywords : Carotenoids, extra virgin olive oil, food matrix, antioxidant, in vitro bioaccessibility