Table 4.

Changes in (a) antioxidant activity by DPPH method, (b) total antioxidant activity by ABTS method for sour cherry (SC) after co-digestion with other foods

	PG		IN		OUT
	(mg TE/100 g fresh fruit)
	Effect		Effect		Effect
(a)
SC control	1398.1 ± 10.6a		86.0 ± 0.9ab		36.4 ± 8.7d
SC + Milk
O	1361.1 ± 2.0a	I	62.5 ± 11.5bc	I	134.1 ± 50.2c	P
E	1529.0 ± 3.7		87.1 ± 2.4		45.1 ± 13.2
SC + Yoghurt
O	1117.7 ± 11.7b	I	56.9 ± 17.7c	I	381.7 ± 33.4a	U
E	1627.4 ± 67.1		95.7 ± 11.3		38.0 ± 11.0
SC + Probiotic Yoghurt
O	1292.7 ± 71.8ab	I	64.6 ± 17.1bc	U	217.0 ± 13.2b	I
E	1775.5 ± 3.3		90.6 ± 7.3		145.7 ± 14b
SC + Soy Milk
O	661.5 ± 5.9c	I	4.4 ± 0.6d	I	33.9 ± 2.1d	I
E	1499.3 ± 37.7		187.2 ± 27.2		69.6 ± 8.7
SC + Cream
O	1340.5 ± 9.1a	I	100.2 ± 11.5a	U	175.0 ± 6.2bc	U
E	1422.7 ± 18.1		92.7 ± 2.1		136.2 ± 40.1
(b)
SC control	792.4 ± 49.1ab		69.7 ± 10.1d		516.6 ± 37.0c
SC + Milk
O	995.4 ± 12.7ab	U	102.6 ± 1.3bc	I	582.9 ± 47.7abc	I
E	983.34 ± 49.22		195.5 ± 13.8		710.8 ± 34.7
SC + Yoghurt
O	986.5 ± 250.1ab	I	102.0 ± 4.1bc	I	641.7 ± 20.3a	I
E	2120.1 ± 34.3		232.9 ± 5.3		1494.7 ± 270.1
SC + Probiotic
O	833.9 ± 9.6ab	I	139.5 ± 22.1a	U	525.3 ± 6.5bc	I
E	1316.2 ± 67.4		182.2 ± 28.5		1106.9 ± 57.6
SC + Soy Milk
O	698.1 ± 172.4b	I	78.3 ± 0.4 cd	I	334.8 ± 19.5d	I
E	986.3 ± 55.6		187.6 ± 3.3		693.9 ± 40.4
SC + Cream
O	1050.6 ± 28.6a	I	113.29 ± 2.03b	I	589.1 ± 6.1ab	I
E	1216.0 ± 39.1		156.3 ± 8.0		1315.3 ± 44.3

Values are means of triplicate measurements ± standard deviations: the terms represent; P, pomegranate. 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