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Volume :39 Issue : 151 2013      Add To Cart                                                                    Download

In Vitro Bioaccessibility Assessment of Lycopene in Raw Tomato and Kuwaiti Tomato Sauce (Daqous) .

Auther : Dr. Ahmad R. AL-Lafi - Aliaa Al-Mutawaa - Ameena A Al-Awadi - Baza Al-Rashed

  The objective of this study is to assess lycopene bioaccessibility in raw tomato and Kuwaiti tomato sauce (Daqous) with or without olive oil by using in vitro digestion model. Lycopene contents of raw tomato, tomato sauce, tomato sauce added olive oil, digestion-simulated and micelle-simulated samples were quantified using high performance liquid chromatography (HPLC). Lowest lycopene contents among the micelles were observed in fresh tomato samples (2.5 g/g). Lycopene contents of tomato sauce (Daqous) were 10.2 g/g while the samples of Daqous added olive oil had 16.5 g/g lycopene (p  0.05). Cooking increased the bioaccessibility of lycopene to 21%. Addition of olive oil to the cooked tomato further increased lycopene's bioaccessibility to 34%. In conclusion, the addition of olive oil in the preparation of Kuwaiti tomato sauce (Daqous) significantly increased the bioaccessibility of lycopene.
 

 

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