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首页> 外文期刊>Turkish Journal of Agriculture & Forestry >Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce
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Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce

机译：烹饪和特级初榨橄榄油的影响对西红柿酱肉豆蔻生物的影响

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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 0.05) by the effect of cooking and addition of extra virgin olive oil to the samples compared to control tomato sauce (without oil and cooking).
机译：在这项研究中，评估了烹饪的影响和增加了初榨橄榄油在西红柿酱中的体外生物上的体外生物油。 结果表明，总抗氧化活性，α-生育酚，番茄红素，β-胡萝卜素，叶黄素和叶绿素含量受到烹饪和添加特级初榨橄榄油的组合产生的积极影响。 此外，在体外消化后，对于肠相，在所有样品中观察到丙二烯和β-胡萝卜素，而在任何样品中未检测到α-生育酚和叶绿素A. 通过烹饪的效果和向样品进行烹饪和添加特级初初榨橄榄油（B＆LT，0.05），番茄红素（≈5.5倍）和β-赤针（≈5倍）显着改善（P <0.05） 烹饪）。

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