Effects of in vitro Human Digestion on the Antioxidant Activity and Stability of Lycopene and Phenolic Compounds in Pork Patties Containing Dried Tomato Prepared at Different Temperatures.

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.