Table 3.
The in vitro effect of gastrointestinal digestion on the phenolic content of EB mg/g.
| Peak | Rt (min) | UV λmax (nm) |
[M + H]+ (m/z) | Compound | Subclass | BD | SGF | SIF |
|---|---|---|---|---|---|---|---|---|
| 1 | 3.81 | 270 | 139 | Hydroxybenzoic acid | Hydroxybenzoic acid | 3.49 ± 0.05 | 5.32 ± 0.14 | 5.31 ± 0.11 |
| 2 | 9.63 | 528, 280 | 611 | Cyanidin-diglucoside | Anthocyanin | 1.20 ± 0.07 | 1.14 ± 0.09 | 1.03 ± 0.09 |
| 743 | Cyanidin-sambubioside-glucoside | |||||||
| 3 | 10.12 | 295 | 155 | Protocatechuic acid | Hydroxybenzoic acid | 2.34 ± 0.11 | 7.32 ± 0.13 | 7.79 ± 0.15 |
| 4 | 11.09 | 529, 280 | 449 | Cyanidin-glucoside | Anthocyanin | 15.56 ± 0.19 | 13.80 ± 0.23 | 8.14 ± 0.08 |
| 581 | Cyanidin-sambubioside | |||||||
| 5 | 12.91 | 323 | 355 | 5-Caffeoylquinic acid | Hydroxycinnamic acid | 1.50 ± 0.10 | 1.48 ± 0.14 | 1.28 ± 0.07 |
| (Chlorogenic acid) | ||||||||
| 6 | 13.6 | 322 | 181 | Caffeic acid | Hydroxycinnamic acid | 1.27 ± 0.09 | 1.18 ± 0.10 | 0.84 ± 0.09 |
| 7 | 14.06 | 530, 280 | 287 | Cyanidin | Anthocyanin | 0.49 ± 0.03 | N.D. | N.D. |
| 8 | 14.47 | 356, 256 | 611 | Kaempferol-diglucoside | Flavonol | 0.67 ± 0.05 | 0.57 ± 0.04 | 0.45 ± 0.01 |
| 9 | 15.59 | 332 | 369 | Feruloyquinic acid | Hydroxycinnamic acid | 4.92 ± 0.11 | N.D. | N.D. |
| 10 | 15.88 | 360, 255 | 611 | Quercetin-rutinoside | Flavonol | 7.9 ± 0.09 | 6.30 ± 012 | 5.42 ± 0.16 |
| (Rutin) | ||||||||
| 11 | 16.57 | 360, 255 | 465 | Quercetin-glucoside | Flavonol | 1.26 ± 0.08 | 1.15 ± 0.09 | 0.51 ± 0.08 |
| 12 | 21.91 | 360, 255 | 303 | Quercetin | Flavonol | 0.63 ± 0.03 | N.D. | N.D. |
| Total phenolics | 41.27 ± 0.15 | 38.26 ± 0.21 | 30.76 ± 0.17 | |||||
Values are expressed as mean values ± SD, n = 3; BD—before digestion, SGF—simulated gastric fluid, SIF—simulated intestinal fluid; N.D.—not determined.