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.
📌 3 Key Takeaways
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Objective & Hypothesis: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.
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Key Findings & Data: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.
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Conclusion & Impact:Lycopene (≈8.5-fold) and β -carotene (≈5-fold) were significantly improved (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Carotenoids · extra virgin olive oil · food matrix
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 (≈8.5-fold) and β -carotene (≈5-fold) were significantly improved (P
TOMAŞ, M., SAĞDIÇ, O., ÇATALKAYA, G., KARINCAOĞLU, D. K., GÜVEN, E. Ç. (2019). Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce. Turkish Journal of Agriculture and Forestry, Cilt: 43 - Sayı: 5, 478–484. https://ajindex.com/articles/179422