Abstract
The effect of inulin addition (5 and 10%) on the total antioxidant capacity, α-tocopherol and carotenoid contents, and in vitro gastrointestinal digestion of tomato sauces was investigated. In this study, α-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%), β-carotene (32-59%), lutein (28-56%), and α-tocopherol (59-67%) decreased significantly (P
Keywords
Carotenoid
Lycopene
Food science
Chemistry
Lutein
Antioxidant
Inulin
Tocopherol
Dietary fibre
Antioxidant capacity
beta-Carotene
In vitro
Digestion (alchemy)
Vitamin E
Biochemistry
Chromatography
Subject Areas
Antioxidant Activity and Oxidative Stress
·Biochemistry ·Health Sciences
Proteins in Food Systems
·Food Science ·Life Sciences
Phytochemicals and Antioxidant Activities
·Biochemistry ·Health Sciences
Citations by Year
2019: 1
2020: 2
2022: 1
2023: 2
2025: 1
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