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. 2024 Sep 18;13(18):2942. doi: 10.3390/foods13182942

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© 2024 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

PMC Copyright notice

The changes in total phenolic content release (mg GAE/g DW) and bioaccessibility (%) of white mugwort extract (FE) with food systems during in vitro gastrointestinal digestion. (A) represents TPC release and (B) represents percentage of bioaccessibility. Note: Values with different letters (A–D and a–c) within the same digestion phase and (*) between digestion phases are significantly different (p ≤ 0.05). Differences between the two digestion phases for each food system are labeled as insignificantly different (NS) or significantly different (*) at p < 0.05.