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2. MATERIALS AND METHODS

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    2.1. REAGENTS
    

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    All digestive enzymes (α-amylase from porcine pancreas, pepsin from hog stomach,
    

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    pancreatin from porcine pancreas, bile extract porcine) were purchased from Sigma-
    

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    Aldrich (St. Louis, MO, USA). Calcium chloride dehydrate, magnesium chloride
    

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    hexahydrate (99%), magnesium sulphate hexahydrate, sodium chloride, sodium
    

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    bicarbonate and sodium phosphate were purchased from Sigma-Aldrich (St. Louis, MO,
    

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    USA). Potassium chloride was obtained from Panreac (Barcelona, Spain).
    

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    Monopotassium phosphate was purchased from Acros Organics (New Jersey, U.S.A.).
    

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    Butyl hydroxytoluene (BHT), hydrochloric acid and sodium hydroxide were acquired
    

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from Scharlau Chemie S.A. (Barcelona, Spain).

31. 2.2. MATERIALS

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    Tomatoes (Lycopersicum esculentum cv. Raf) were purchased in a local market (Lleida,
    

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    Spain) at mature-green stage. They were stored at 12 ºC until they reached the desired
    

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    degree of ripeness corresponding to mature-green (fruit surface completely green,
    

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    varying from light to dark green), pink (partially ripe – approximately 50% red) and red
    

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    (fully ripe – over 90% red) fruit colour, according to the US colour standard for
    

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    classifying tomato ripeness (USDA 1991).
    

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    A number of oils with different fatty acid composition were purchased in a local market:
    

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    coconut oil (88% of saturated fatty acids, 9% of oleic acid and 3% of linoleic acid),
    

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    olive oil (15% of saturated fatty acids, 75% of oleic acid, 8% of linoleic acid and 2% of
    

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    linolenic acid) and sunflower oil (9% of saturated fatty acids, 25% of oleic acid and
    

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66% of linolenic acid).