. 2019 Jul 10;56(9):4177–4188. doi: 10.1007/s13197-019-03888-2

Table 2.

Changes in major phenolics and anthocyanins of sour cherry extracts and samples before and after in vitro GI digestion

Major phenolics (mg/100 g edible fruit)
	Gallic acid	Neochlorogenic acid	Chlorogenic acid	Rutin
Methanolic extract	8.90 ± 0.83^a	17.26 ± 1.67^b	85.04 ± 6.00^a	24.43 ± 1.34^a
Aqueous extract	0.41 ± 0.10^b	8.47 ± 2.96^c	2.60 ± 1.48^c	ND
Bioavailability of in vitro digested sour cherry samples
PG	0.05 ± 0.01^b	27.34 ± 0.19^a	10.05 ± 0.07^b	22.31 ± 0.15^a
IN	0.46 ± 0.00^b	0.10 ± 0.02^d	0.32 ± 0.17^c	ND
OUT	0.75 ± 0.04^b	0.50 ± 0.07^d	1.00 ± 0.09^c	ND

Major anthocyanins (mg/100 g edible fruit)
	Cyanidin-3-O-glucoside	Cyanidin-3-(2G-glucosylrutinoside)
Methanolic extract	15.67 ± 0.57^a	8.90 ± 0.83^a
Aqueous extract	0.70 ± 0.24^c	0.41 ± 0.10^b
GI in vitro digested sour cherry samples
PG	6.56 ± 0.11^b	0.05 ± 0.02^b
IN	0.02 ± 0.01^c	0.24 ± 0.02^b
OUT	ND	0.75 ± 0.04^b

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. ND, not detected