Antioxidant compounds and their bioaccessibility in tomato fruit and puree obtained from a DETIOLATED-1 (DET-1) down-regulated genetically modified genotype

作者：Talens P; Mora L; Bramley Peter M; Fraser Paul D^*

来源：Food Chemistry, 2016, 213: 735-741.

DOI：10.1016/j.foodchem.2016.06.079

• Tomato puree
• Bioaccessibility
• Thermal processing
• Genetically modified tomato
• Antioxidants

The economic value, the ease of cultivation and processing, and the well-known health-promoting properties of tomato fruit, make the tomato an important target for genetic manipulation to increase its nutritional content. A transgenic variety, down-regulated in the DETIOLATED-1 (DET-1) gene, has been studied in comparison with the parental line, for antioxidant levels in fresh and hot break fruit, as well as the bioaccessibility of antioxidants from puree. Differences in the concentrations of antioxidants between the wild-type and the genetically modified raw tomatoes were confirmed, but antioxidant levels were maintained to a greater extent in the GM puree than in the parent. The bioaccessibility of the compounds, tested using an in vitro digestion model, showed an increase in the genetically modified samples.

• 出版日期2016-12-15