The antioxidant activity can be changed during digestion. The effects of in vitro human digestion on the antioxidant activity and stability of tomato powders (TPs), dried at three different temperatures (60, 80, and 100 °C) and added to pork patties (1% TP by weight), were investigated. The pork patties with three TPs underwent in vitro human digestion with enterobacteria. Lycopene and individual phenolic compounds were analyzed by using HPLC. The highest total phenolic compounds (6.96 g/100 g) and lycopene concentrations (2.68 mg/100 g) were observed in pork patties with TP dried at 100 °C. In addition, antioxidant activity of pork patties containing TPs were measured during in vitro human digestion. Gallic acid (23.8 to 41.6 g/100 g), chlorogenic acid (11.2 to 25.7 g/100 g), and caffeic acid (11.1 to 21.7 g/100 g) were detected as the main phenolic compounds in the TPs. Lycopene, and total and individual phenolic compound contents increased with increasing drying temperatures. Moreover, in vitro human digestion increased the antioxidant activity of TP-containing pork patties. The lycopene and total phenolics contents were increased during in vitro human digestion with enterobacteria by 146% to 220% and 1549% to 2095%, respectively as compared to the samples of before digestion. Hence, we hypothesized that the antioxidant activity of each TP increased during in vitro human digestion and depended on the amount of lycopene and phenolic compounds released. The TP dried at the highest temperature (100 °C) had the highest antioxidant activity in pork patties during in vitro human digestion. PRACTICAL APPLICATION In this study, we revealed that in vitro human digestion increases the antioxidant activities of tomato powder. In addition, tomato powder dried at the highest temperature (100 °C) showed the highest antioxidant activity. Therefore, tomato powder at 100 °C could be used as strong antioxidants in meat products.

中文翻译：

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体外人体消化对不同温度制备的番茄干肉饼中番茄红素和酚类化合物抗氧化活性和稳定性的影响

在消化过程中可以改变抗氧化活性。研究了体外人体消化对番茄粉 (TPs) 的抗氧化活性和稳定性的影响，番茄粉 (TPs) 在三种不同温度（60、80 和 100 °C）下干燥并添加到猪肉馅饼中（TP 重量百分比为 1%） . 具有三个 TP 的猪肉饼在体外用肠杆菌进行人体消化。通过使用 HPLC 分析番茄红素和单独的酚类化合物。在 100 °C 干燥 TP 的猪肉饼中观察到最高的总酚类化合物 (6.96 g/100 g) 和番茄红素浓度 (2.68 mg/100 g)。此外，在体外人类消化过程中测量了含有 TP 的猪肉饼的抗氧化活性。没食子酸（23.8 至 41.6 克/100 克）、绿原酸（11.2 至 25.7 克/100 克）和咖啡酸（11.1 至 21. 7 g/100 g) 被检测为 TPs 中的主要酚类化合物。番茄红素、总的和单独的酚类化合物含量随着干燥温度的升高而增加。此外，体外人体消化增加了含 TP 猪肉饼的抗氧化活性。与消化前的样品相比，在体外人类用肠杆菌消化期间，番茄红素和总酚含量分别增加了 146% 至 220% 和 1549% 至 2095%。因此，我们假设每种 TP 的抗氧化活性在体外人类消化过程中增加，并取决于释放的番茄红素和酚类化合物的量。在体外人类消化过程中，在最高温度（100°C）下干燥的 TP 在猪肉馅饼中具有最高的抗氧化活性。实际应用 在这项研究中，我们发现，体外人类消化增加了番茄粉的抗氧化活性。此外，在最高温度（100°C）下干燥的番茄粉显示出最高的抗氧化活性。因此，100℃的番茄粉可作为肉制品中的强抗氧化剂。