In vitro bioaccessibility of colored carotenoids in tomato derivatives as affected by ripeness stage and the addition of different types of oil

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dc.contributor.authorGonzález Casado, Sandra
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorElez Martínez, Pedro
dc.contributor.authorSoliva-Fortuny, Robert
dc.date.accessioned2018-04-11T08:49:06Z
dc.date.available2019-12-31T23:14:39Z
dc.date.issued2018
dc.date.updated2018-04-11T08:49:08Z
dc.description.abstractThe simultaneous effect of tomato ripeness stage (mature green, pink and red-ripe), mechanical processing (dicing and grinding) and oil addition (coconut, sunflower and olive oils) on the amount and bioaccessible fraction of carotenoids were evaluated. Tomato products obtained from fruits at the most advanced ripeness stage exhibited the greatest values of both concentration and bioaccessible fraction of total carotenoids and lycopene. The type of processing also exerted an important influence on carotenoids content, as well as on its bioaccessibility. Thus, despite the concentration of carotenoids in tomato puree significantly decreased (36-59%), their bioaccessibility was greater (up to 2.54-fold increase) than in tomato cubes. Moreover, the addition of oil significantly improved the carotenoid bioaccessibility, especially when olive oil was added, reaching up to 21-fold increase with respect to samples without oil. The results obtained clearly indicate that carotenoids bioaccessibility of tomato derivatives was strongly influenced by the ripeness stage of the fruit, processing and the addition of oil.
dc.description.sponsorshipThis research has been financed by the Ministerio de Economía y Competitividad (Spain) reference AGL2013-44851-R. S.G.C thanks the Agència de Gestió d ́Ajuts Universitaris i de Recerca (AGAUR) for the predoctoral grant.
dc.format.mimetypeapplication/pdf
dc.identifier.doihttps://doi.org/10.1111/1750-3841.14140
dc.identifier.idgrec026797
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/10459.1/63081
dc.language.isoeng
dc.publisherWiley
dc.relationinfo:eu-repo/grantAgreement/MINECO//AGL2013-44851-R/ES/ESTRATEGIAS INNOVADORAS PARA EL DESARROLLO DE ALIMENTOS VEGETALES DE ALTO VALOR FUNCIONAL MEDIANTE LA APLICACION DE TECNOLOGIAS NO-TERMICAS/
dc.relation.ispartofJournal of Food Science, 2018, vol. 83, núm. 5, p. 1404-1411
dc.rights(c) Institute of Food Technologists, 2018
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.subjectLycopene
dc.subjectTomato products
dc.subjectOil
dc.subjectBioaccessibility
dc.titleIn vitro bioaccessibility of colored carotenoids in tomato derivatives as affected by ripeness stage and the addition of different types of oil
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
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