Table 4.
Total phenolic content and antioxidant activity of fortified pasta subjected to in vitro digestion.
| Sample | TPC (mg GAE/g Sample) | ORAC (μmol TE/g Sample) | ||
|---|---|---|---|---|
| (Gastric Digestion) (0–30 min) | (Pancreatic Digestion) (0–120 min) | (Gastric Digestion) (0–30 min) | (Pancreatic Digestion) (0–120 min) | |
| CP | 1.56 ± 0.12 c | 2.73 ± 0.08 a | 4.39 ± 0.42 d | 68.97 ± 4.00 d |
| P5 | 1.92 ± 0.02 b,c | 3.34 ± 0.04 b | 11.07 ± 1.75 c | 73.38 ± 8.63 c,d |
| P10 | 2.04 ± 0.12 b | 3.95 ± 0.16 c | 12.84 ± 0.86 c | 82.65 ± 3.83 bc |
| P15 | 2.74 ± 0.15 a | 4.47 ± 0.09 d | 20.09 ± 0.55 b | 91.83 ± 3.98 a,b |
| P20 | 2.77 ± 0.25 a | 5.23 ± 0.36 e | 24.45 ± 1.41 a | 99.31 ± 1.97 a |
Mean ± SD (n = 3). Values within a column followed by different small letters are significantly different (p < 0.05). TPC—total phenolic content, ORAC—oxygen radical absorbance capacity, GAE—gallic acid equivalent, TE-Trolox equivalent value. CP—control pasta, P5–P20—pasta fortified with 5–20% of fish powder, respectively.