Table 3.
Phenolic compounds detected in each stage of in vitro digestion of WC and enriched wines.
| Compound | WC | W4 | W8 | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Oral | Gastric | Intestinal | Oral | Gastric | Intestinal | Oral | Gastric | Intestinal | |
| Hydroxybenzoic acids | |||||||||
| Gallic acid | 15.7 ± 0.68 c | 18.4 ± 0.36 b | 35.20 ± 0.62 a | 14.19 ± 0.00 c | 17.64 ± 2.43 b | 35.87 ±0.36 a | 13.51 ± 2.97 c | 21.20 ± 0.03 b | 40.8 ± 0.85 a |
| Pyrogallol | N.D. | N.D. | N.D. | N.D. | N.D. | N.D. | 6.64 ± 0.61 c | 14.00 ± 0.39 b | 27.07 ± 0.09 a |
| Protocatechuic acid | 4.48 ± 0.10 | <L.O.Q. | N.D. | 5.14 ± 0.42 | <L.O.Q. | <L.O.Q. | 6.04 ± 0.04 c | 9.14 ± 0.08 b | 16.09 ± 0.31 a |
| Syringic acid | 4.79 ± 0.54 | N.D. | N.D. | 7.85 ± 0.26 a | 3.97 ± 1.05 b | N.D. | 13.21± 1.34 a | 7.59 ± 1.22 b | 9.25 ± 0.04 b |
| Homovanillic acid | 4.74 ± 0.04 | <L.O.Q. | <L.O.Q. | 4.44 ± 0.13 | <L.O.Q. | <L.O.Q. | 4.59 ± 0.09 b | 7.99 ± 0.25 a | <L.O.Q. |
| Hydroxycinnamic acids | |||||||||
| Caffeic acid | 3.62 ± 0.05 b | N.D. | 17.68 ± 0.10 a | 2.48 ± 0.17 b | N.D. | 15.73 ± 0.26 a | 5.30 ± 0.13 b | <L.O.Q. | 14.65 ± 0.96 a |
| Flavanones | |||||||||
| Eriodictyol-7-glucoside | 5.22 ± 0.01 | <L.O.Q. | N.D. | 2.27 ± 0.00 b | 5.09 ± 0.00 a | N.D. | 5.01 ± 0.02 c | 5.50 ± 0.02 b | 11.12 ± 0.02 a |
| Naringin | 206.01 ± 6.84 a | 161.15 ± 1.54 b | 163.01 ± 3.69 b | 185.33 ± 5.83 a | 150.66 ± 5.07 b | 156.68 ± 3.22 b | 188.13 ± 3.93 a | 158.88 ± 2.23 b | 154.9 ± 0.77 b |
| Flavonols | |||||||||
| Astilbin | 26.79 ± 0.02 a | N.D. | N.D. | 27.67 ± 0.30 a | N.D. | <L.O.Q. | 28.07 ± 0.05 b | 56.47 ± 0.06 a | N.D. |
| Isorhamnetin-3-glucoside | N.D. | N.D. | N.D. | 26.46 ± 0.03 a | N.D. | N.D. | 27.58 ± 0.07 b | 56.27 ± 0.06 a | <L.O.Q. |
| Laricitrin-3-glucoside | N.D. | N.D. | N.D. | 26.61 ± 0.02 a | N.D. | N.D. | 27.73 ± 0.21 c | 56.29 ± 0.02 b | 101.0 ± 0.08 a |
| Quercetin-3-galactoside | N.D. | N.D. | N.D. | 27.07 ± 0.02 | N.D. | <L.O.Q. | 30.19 ± 0.13 d | 56.81 ± 0.06 b | 101.8 ± 0.03 a |
| Quercetin-3-glucuronide | 26.30 ± 0.02 b | N.D. | 102.06 ± 0.15 a | 28.78 ± 0.02 b | N.D. | 104.52 ± 0.15 a | 34.35 ± 0.15 c | 56.96 ± 0.04 b | 108.7 ±0.18 a |
| Syringetin-3-glucoside | 26.89 ± 0.25 c | 56.39 ± 0.03 b | 101.51 ± 0.10 a | 28.63 ± 0.03 b | <L.O.Q. | 102.80 ± 0.15 a | 31.43 ± 0.17 c | 58.25 ± 0.10 b | 104.2 ± 0.17 a |
| Flavan-3-ols | |||||||||
| Catechin | 3.54 ± 0.02 | N.D. | N.D. | 5.71 ± 0.17 b | N.D. | 14.37 ± 0.03 a | 13.16 ± 0.27 a | 9.59 ± 0.28 a | N.D. |
| Epicatechin | 1.85 ± 0.01 | N.D. | <L.O.Q. | 3.36 ± 0.17 | N.D. | <L.O.Q. | 8.97 ± 0.14 a | 5.00 ± 0.09 c | 6.84 ± 0.30 b |
| Procyanidin B1 | N.D. | N.D. | N.D. | 3.23 ± 0.06 | N.D. | N.D. | 5.42 ± 0.17 b | 10.30 ± 0.99 a | N.D. |
| Procyanidin B2 | <L.O.Q. | N.D. | N.D. | 10.76 ± 0.26 | <L.O.Q. | <L.O.Q. | 32.49 ± 0.53 a | 16.01 ± 0.83 b | <L.O.Q. |
| Procyanidin B3 | N.D. | N.D. | N.D. | 3.60 ± 0.04 | N.D. | N.D. | 7.10 ± 0.08 | N.D. | N.D. |
| Procyanidin B4 | N.D. | N.D. | N.D. | <L.O.Q. | N.D. | N.D. | 3.84 ± 0.11 a | <L.O.Q. | N.D. |
| Procyanidin C1 | N.D. | N.D. | N.D. | 5.77 ± 0.16 a | N.D. | N.D. | 10.24 ± 1.06 a | 9.81 ± 0.91 a | <L.O.Q. |
| Procyanidin C2 | N.D. | N.D. | N.D. | 5.39 ± 0.62 a | N.D. | N.D. | 17.40 ± 3.44 a | 8.69 ± 1.77 b | <L.O.Q. |
Results express the mean ± SD of three independent experiments. Different letters express significant differences among stages for each wine at p < 0.05. Quantified compounds are expressed in mg/L of wine. N.D. = not detected compound. <L.O.Q. = under the limit of quantification.