Table 3.
Bioaccessibility (%) of phenolic compounds in “slightly ripe” (SR), “moderately ripe” (MR) and “fully ripe” (FR) ‘Ataulfo’ mangoes during gastric and intestinal in vitro digestion
| Ripening stage | Bioaccessibility (%) | Accumulated (%) | |
|---|---|---|---|
| Gastric | Intestinal | ||
| SR | 26.1a | 4.7a | 30.8a |
| MR | 33.5b | 2.4b | 35.9b |
| FR | 40.0b | 3.4b | 43.4c |
Mean values. Different letter between ripeness stage indicates significant difference (p < 0.05)