Table 6.
TPC, total chlorophyll, FRAP, and AA of broccoli juice across digestion phases and Recovery (%) under different treatments.
| Parameter | Treatment | Undigested | Oral digestion | Gastric digestion | Intestinal digestion | Recovery (%) |
|---|---|---|---|---|---|---|
| TPC (mg GAE/100 ml) | CON-B | 141.46 ± 0.69bA | 110.33 ± 0.54bB | 89.12 ± 0.43bC | 40.28 ± 1.13bD | 28.47 ± 0.78ab |
| PAS-B | 132.18 ± 2.04cA | 102.43 ± 2.65cB | 82.61 ± 0.64cC | 34.66 ± 1.30cD | 26.22 ± 0.87b | |
| TS-B | 149.77 ± 2.99aA | 116.82 ± 2.33aB | 94.36 ± 1.89aC | 45.61 ± 2.00aD | 30.45 ± 1.27a | |
| Total chlorophyll (mg/100 ml) | CON-B | 9.41 ± 0.08bA | 7.34 ± 0.06abB | 5.74 ± 0.05bC | 2.49 ± 0.27bD | 26.41 ± 2.73a |
| PAS-B | 8.84 ± 0.28cA | 6.71 ± 0.52bB | 5.21 ± 0.18cC | 2.25 ± 0.23bD | 25.49 ± 2.23a | |
| TS-B | 10.29 ± 0.18aA | 8.02 ± 0.14aB | 6.48 ± 0.27aC | 3.07 ± 0.18aD | 29.81 ± 1.60a | |
| FRAP (mmol TE/L) | CON-B | 11.25 ± 0.20aA | 8.77 ± 0.15aB | 6.52 ± 0.12aC | 2.85 ± 0.08aD | 25.35 ± 1.06ab |
| PAS-B | 8.93 ± 0.26bA | 6.72 ± 0.49bB | 5.09 ± 0.28bC | 2.09 ± 0.05bD | 23.42 ± 0.79b | |
| TS-B | 12.86 ± 1.09aA | 10.03 ± 0.85aB | 7.46 ± 0.63aC | 3.46 ± 0.47aD | 26.81 ± 1.43a | |
| AA (mg/100 ml) | CON-B | 77.72 ± 0.60aA | 60.29 ± 1.01aB | 39.64 ± 0.31aC | 13.11 ± 0.27aD | 16.86 ± 0.23a |
| PAS-B | 67.72 ± 1.60cA | 52.84 ± 1.28cB | 34.54 ± 0.82cC | 9.77 ± 0.41cD | 14.44 ± 0.92b | |
| TS-B | 72.84 ± 0.72bA | 56.48 ± 1.10bB | 37.15 ± 0.37bC | 11.72 ± 0.59bD | 16.09 ± 0.79ab |
The values are shown as the mean ± standard deviation (n = 3).
Significant differences among treatments are indicated by different lowercase characters in the same column and parameter (CON-B, PAS-B, and TS-B) according to one-way ANOVA followed by Tukey's HSD test (p < 0.05).
Different uppercase letters within the same row and treatment indicate significant differences among digestion phases (Undigested, Oral, Gastric, and Intestinal) according to one-way ANOVA followed by Tukey's HSD test (p < 0.05). Uppercase letters are not shown for recovery (%).
TPC, total phenolic content; FRAP, ferric reducing antioxidant power; AA, ascorbic acid. CON-B, untreated control; PAS-B, pasteurized; TS-B, thermosonicated.