TY - JOUR
T1 - Antioxidant compounds and their bioaccessibility in tomato fruit and puree obtained from a DETIOLATED-1 (DET-1) down-regulated genetically modified genotype
AU - Talens, Pau
AU - Mora, Leticia
AU - Bramley, Peter
AU - Fraser, Paul
PY - 2016/12/15
Y1 - 2016/12/15
N2 - 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.
AB - 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.
U2 - 10.1016/j.foodchem.2016.06.079
DO - 10.1016/j.foodchem.2016.06.079
M3 - Article
SN - 0308-8146
VL - 213
SP - 735
EP - 741
JO - Food Chemistry
JF - Food Chemistry
ER -