Table 1.
Total phenolic, total anthocyanin contents and total antioxidant activity results of sour cherry extracts and samples before and after in vitro GI digestion with relative distributions (recovery%) between fractions
| TPC% | TPC (mg GAE/100 g edible fruit) | TAC% | TAC (cyn-3-glu/100 g edible fruit) | |
|---|---|---|---|---|
| Initial methanolic extract | 100 | 287.6 ± 51.2b | 100 | 66.6 ± 2.2a |
| Initial aqueous extract | 147.6 | 424.4 ± 10.2a | 16.5 | 11.0 ± 4.7c |
| In vitro GI digestion samples | ||||
| PG | 176.7 | 508.2 ± 52.3a | 30.2 | 20.1 ± 4.6b |
| IN | 10.1 | 29.0 ± 12.4c | 0.6 | 0.4 ± 0.1d |
| OUT | 86.7 | 249.3 ± 39.0b | 13.9 | 9.3 ± 0.2c |
| LOSS | 79.9 | 15.7 | ||
| Total antioxidant activity results | ||||
|---|---|---|---|---|
| TAA% | TAA-DPPH (mg TE/100 g edible fruit) | TAA% | TAA-ABTS (mg TE/100 g edible fruit) | |
| Initial methanolic extract | 100 | 1318.2 ± 76.70a | 100 | 74.4 ± 6.7c |
| Initial aqueous extract | 35.3 | 465.2 ± 78.38b | 75.9 | 56.5 ± 4.6c |
| In vitro GI digestion samples | ||||
| PG | 106.1 | 1398.1 ± 10.59a | 1065.0 | 792.4 ± 49.1a |
| IN | 6.5 | 86.0 ± 0.9c | 93.6 | 69.7 ± 10.1c |
| OUT | 2.8 | 36.4 ± 8.7c | 694.3 | 516.6 ± 37.0b |
| LOSS | 96.8 | 277.0 | ||
Values are means of triplicate measurements ± standard deviations. Different letters in the same column represent significant difference at p < 0.05. The terms represent; PG, post gastric fraction leaving the stomach; IN, fraction entering the serum-dialyzable fraction; OUT, fraction remaining in the GI tract-undialyzable fraction. LOSS = PG–IN–OUT Loss in pancreatic digestion