Correction to: Scientific Reports 10.1038/s41598-024-54312-5, published online 22 February 2024
The original version of this Article contained errors.
In the Abstract,
“During colonic fermentation, P. comosa released the highest levels of phenolic compounds (4.3 mg GAE/g) after 2 h, followed by an increase in flavonoids (0.15 mg QE/g), tannins (0.07 mg CE/g), and antioxidant activity (DPPH: 0.12 mg CE/g; FRAP: 0.61 mg CE/g) after 4 h.”
now reads:
“During colonic fermentation, P. comosa released the highest levels of phenolic compounds (4.3 mg GAE/g) after 2 h, followed by an increase in flavonoids (0.15 mg QE/g), tannins (0.07 mg CE/g), and antioxidant activity (DPPH: 0.12 mg TE/g; FRAP: 0.61 mg TE/g) after 4 h.”
In addition, in the Results and discussion section, under the subheading ‘Phenolic and antioxidant activity changes during in vitro digestion’,
“Similarly, in the TCT assay, the tannin content ranged from 0.05 to 0.35 mg CE per g in the undigested phase, 0.063 to 0.352 mg CE per g in the oral phase, 0.036 to 0.474 mg CE per g in the gastric phase and 0.188 to 0.72 CE mg CE per g in the intestinal phase.”
now reads:
“Similarly, in the TCT assay, the tannin content ranged from 0.05 to 0.35 mg CE per g in the undigested phase, 0.063 to 0.352 mg CE per g in the oral phase, 0.036 to 0.474 mg CE per g in the gastric phase and 0.188 to 0.72 mg CE per g in the intestinal phase.”
The original Article has been corrected.