Table 3.
Total phenolic contents (mg GAE/100 g edible fruit) measured by Folin–Ciocalteau method after co-digesting sour cherry (SC) with other foods and components
| PG | IN | OUT | ||||
|---|---|---|---|---|---|---|
| Effect | Effect | Effect | ||||
| SC control | 508.2 ± 52.3b | 28.99 ± 12.4a | 249.28 ± 39.01c | |||
| SC + Skim Milk | ||||||
| O | 433.3 ± 36.1bc | I | 46.4 ± 6.5a | U | 436.6 ± 51.0b | P |
| E | 568.0 ± 53.4 | 54.8 ± 13.5 | 302.6 ± 36.7 | |||
| SC + Yoghurt | ||||||
| O | 493.1 ± 34.3b | U | 56.1 ± 4.0a | U | 326.1 ± 7.8c | U |
| E | 572.9 ± 52.2 | 57.9 ± 8.3 | 310.8 ± 39.9 | |||
| SC + Probiotic Yoghurt | ||||||
| O | 419.6 ± 91.7bc | I | 57.5 ± 23.6a | U | 315.8 ± 42.5c | U |
| E | 596.8 ± 41.0 | 49.8 ± 18.3 | 304.8 ± 37.7 | |||
| SC + Soy Milk | ||||||
| O | 1546.6 ± 47.3a | P | 36.3 ± 11.0a | I | 528.9 ± 16.3a | P |
| E | 560.2 ± 48.5 | 57.3 ± 12.0 | 297.2 ± 37.9 | |||
| SC + Cream | ||||||
| O | 309.4 ± 30.8c | I | 34.6 ± 11.3a | I | 309.4 ± 30.8c | I |
| E | 552.4 ± 57.3 | 44.5 ± 10.7 | 316.2 ± 33.1 | |||
Values are means of triplicate measurements ± standard deviations: 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. Paired t-test was applied between expected and obtained values. When the difference was insignificant: U—unaffected, when the difference was significant if O < E: I—inhibiting effect, if O > E: P—promoting effect