Kamiloglu Senem, Demirci Melek, Selen Saniye, Toydemir Gamze, Boyacioglu Dilek, Capanoglu Esra
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469, Maslak, Istanbul, Turkey.
J Sci Food Agric. 2014 Aug;94(11):2225-33. doi: 10.1002/jsfa.6546. Epub 2014 Jan 28.
In order to investigate the effect of home processing on the bioaccessibility of health-related constituents of tomatoes, total lycopene, phenolics, flavonoids and antioxidant capacity were determined from seven different tomato products using an in vitro gastrointestinal digestion model. Additionally, the changes in the contents of the major tomato phenolics were determined and compared for these different tomato products using HPLC.
The results revealed that paste processing and drying significantly increased the bioaccessible total lycopene content (2.2- and 3.8-fold, respectively), total phenolic content (2.3- and 2.0-fold, respectively), total flavonoid content (9.0- and 2.5-fold, respectively) and total antioxidant capacity (6.3- and 8.0-fold for the DPPH assay, 26- and 33-fold for the CUPRAC assay, respectively) (P < 0.05) compared to fresh tomatoes. HPLC analysis revealed significantly lower (P < 0.05) rutin content in puree and juice. The loss of naringenin chalcone in some tomato products, as well as its conversion into naringenin in heat-treated products was observed.
The current study provided valuable insights into the changes in the content and bioaccessibility of tomato antioxidants as a result of home processing.
为了研究家庭加工对番茄中与健康相关成分生物可及性的影响，使用体外胃肠道消化模型测定了七种不同番茄制品中的总番茄红素、酚类、黄酮类和抗氧化能力。此外，使用高效液相色谱法测定并比较了这些不同番茄制品中主要番茄酚类物质含量的变化。
结果显示，与新鲜番茄相比，制酱加工和干燥显著提高了生物可及的总番茄红素含量（分别提高了2.2倍和3.8倍）、总酚含量（分别提高了2.3倍和2.0倍）、总黄酮含量（分别提高了9.0倍和2.5倍）以及总抗氧化能力（在DPPH测定中分别提高了6.3倍和8.0倍，在CUPRAC测定中分别提高了26倍和33倍）（P < 0.05）。高效液相色谱分析显示，果泥和果汁中的芦丁含量显著较低（P < 0.05）。观察到一些番茄制品中柚皮素查尔酮的损失，以及其在热处理产品中转化为柚皮素的情况。
本研究为家庭加工导致番茄抗氧化剂含量和生物可及性的变化提供了有价值的见解。
