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

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

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dc.contributor.author Talens Oliag, Pau es_ES
dc.contributor.author Mora, L. es_ES
dc.contributor.author Bramley, Peter M. es_ES
dc.contributor.author Fraser, Paul D. es_ES
dc.date.accessioned 2020-09-24T12:28:46Z
dc.date.available 2020-09-24T12:28:46Z
dc.date.issued 2016-12 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/150632
dc.description.abstract [EN] 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 es_ES
dc.description.sponsorship L. Mora and P. D. Fraser are grateful to the EU-FP7 Marie Curie Intra-European Fellowship scheme (FOOSAF project) for financial resources. P. Talens acknowledges the Universidad Politecnica de Valencia for the financial support of a fellowship at the Centre for Systems and Synthetic Biology, School of Biological Sciences of Royal Holloway, University of London. Addition funds were received from FP6-EU-SOL and FP7 METAPRO projects (to PDF and PMB) es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Tomato puree es_ES
dc.subject Bioaccessibility es_ES
dc.subject Thermal processing es_ES
dc.subject Genetically modified tomato es_ES
dc.subject Antioxidants es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Antioxidant compounds and their bioaccessibility in tomato fruit and puree obtained from a DETIOLATED-1 (DET-1) down-regulated genetically modified genotype es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodchem.2016.06.079 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Talens Oliag, P.; Mora, L.; Bramley, PM.; Fraser, PD. (2016). Antioxidant compounds and their bioaccessibility in tomato fruit and puree obtained from a DETIOLATED-1 (DET-1) down-regulated genetically modified genotype. Food Chemistry. 213:735-741. https://doi.org/10.1016/j.foodchem.2016.06.079 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2016.06.079 es_ES
dc.description.upvformatpinicio 735 es_ES
dc.description.upvformatpfin 741 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 213 es_ES
dc.identifier.pmid 27451242 es_ES
dc.relation.pasarela S\319131 es_ES
dc.contributor.funder European Commission es_ES
dc.contributor.funder Universitat Politècnica de València es_ES


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