Table 1.
Changes in phenolic compounds of white mugwort extract co-ingested with food systems during in vitro digestion.
| Compounds | FE-MetOH (mg/g) |
% | FE | FE-Starch | FE-Oil | FE-Fiber | FE-Protein | FE-Mixed |
|---|---|---|---|---|---|---|---|---|
| 5-CQA | 0.3 ± 0 | RG | 150 | 135 | 28 | 177 | 154 | 3.4 |
| BAI | ND. | ND. | 1319 | 130 | 402 | ND. | ||
| 3-CQA | 22 ± 2 | RG | 90.6 | 79 | 53 | 42 | 47 | 71 |
| BAI | 58.4 | 37 | 78 | 18 | 26 | 13 | ||
| Rutin | 1.8 ± 0 | RG | 73.9 | 16 | 68 | 17 | ND. | ND. |
| BAI | 56.2 | 36 | 20 | 32 | ND. | 33 | ||
| Isovitexin | 0.9 ± 0 | RG | 80.1 | 23 | 65 | 21 | 39 | ND. |
| BAI | 46.9 | 60 | 24 | 62 | 50 | 32 | ||
| Kaempferol | 5.3 ± 1 | RG | 249 | 291 | 61 | 147 | 145 | ND. |
| BAI | 99 | 134 | 74 | 20 | 52 | 35 | ||
| 3,5-diCQA | 20 ± 6 | RG | 82.2 | 49 | 61 | 47 | 30 | 31 |
| BAI | 15.7 | 9.3 | 40 | 3.7 | 6.2 | 11 | ||
| Morin | 2.2 ± 0 | RG | 76.4 | 25 | 63 | 17 | 11 | ND. |
| BAI | 29.1 | 24 | 27 | 33 | 13 | ND. | ||
| Quercetin | 0.7 ± 0 | RG | 53.1 | 34 | 100 | 22 | 15 | ND. |
| BAI | 12.7 | 11 | 25 | ND. | 42 | ND. |
RG = Recovery (%) of each compound after gastric phase. BAI = Bioaccessibility (%) of each compound after intestinal phase. RG and BAI were calculated relative to the polyphenol content in FE-MetOH. ND. = Nondetectable.