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

Table 5.

Food matrix effect on (a) major phenolic acids, (b) major anthocyanins

	Gallic acid	Neochlorogenic acid	Chlorogenic acid	Rutin
(a)
SC control
PG	0.05 ± 0.01^b	27.34 ± 0.19^ab	10.05 ± 0.07^a	22.31 ± 0.15^a
IN	0.46 ± 0.00^a	0.10 ± 0.02^a	0.32 ± 0.17^ab	ND
OUT	0.75 ± 0.04^a	0.50 ± 0.07^ab	1.00 ± 0.09^a	ND
SC + Milk
PG	0.64 ± 0.15^a	0.58 ± 0.00^c	ND	ND
IN	0.32 ± 0.02^a	0.13 ± 0.09^a	0.17 ± 0.01^b	ND
OUT	0.56 ± 0.19^a	0.01 ± 0.00^c	0.72 ± 0.05^ab	ND
SC + Non-fat Yoghurt
PG	0.44 ± 0.07^a	23.58 ± 2.96^b	9.31 ± 1.52^a	14.16 ± 1.13^ab
IN	0.47 ± 0.19^a	0.12 ± 0.04^a	0.28 ± 0.08^ab	0.14 ± 0.06^a
OUT	0.5 ± 0.0^a	0.43 ± 0.00^bc	0.85 ± 0.14^ab	1.83 ± 0.90^a
SC + Probiotic Yoghurt
PG	0.58 ± 0.23^a	30.39 ± 1.31^a	12.37 ± 0.83^a	18.42 ± 0.67^a
IN	0.59 ± 0.35^a	0.20 ± 0.01^a	0.44 ± 0.01^a	0.06 ± 0.01^ab
OUT	0.63 ± 0.07^a	0.57 ± 0.01^a	1.20 ± 0.08^a	0.95 ± 0.34^ab
SC + Soy Milk
PG	0.51 ± 0.00^a	2.51 ± 0.00^c	11.72 ± 0.00^a	17.35 ± 0.0^a
IN	0.45 ± 0.07^a	0.12 ± 0.06^a	0.27 ± 0.13^ab	0.06 ± 0.00^ab
OUT	1.17 ± 0.90^a	0.68 ± 0.07^a	1.45 ± 0.18^a	0.41 ± 0.15^b
SC + Cream
PG	0.53 ± 0.03^a	25.98 ± 3.90^ab	10.32 ± 2.54^a	12.55 ± 2.5^bc
IN	0.23 ± 0.00^a	0.17 ± 0.00^a	0.36 ± 0.00^ab	ND
OUT	0.65 ± 0.02^a	0.61 ± 0.02^a	1.32 ± 0.02^a	0.68 ± 0.03^b

	Cyanidin-3-O-glucoside	Cyanidin-3-(2G-glucosylrutinoside)
(b)
SC control
PG	6.48 ± 0.11^a	0.05 ± 0.01^b
IN	ND	0.46 ± 0.02^a
OUT	ND	0.75 ± 0.04^a
SC + Milk
PG	ND	0.64 ± 0.15^af
IN	ND	0.32 ± 0.02^a
OUT	ND	0.56 ± 0.19^a
SC + Non-fat Yoghurt
PG	5.76 ± 0.09^a	0.44 ± 0.07^a
IN	ND	0.47 ± 0.19^a
OUT	ND	0.46 ± 0.01^a
SC + Probiotic Yoghurt
PG	8.27 ± 0.43^a	0.58 ± 0.23^a
IN	ND	0.59 ± 0.35^a
OUT	ND	0.63 ± 0.07^a
SC + Soy Milk
PG	7.00 ± 0.00^a	0.51 ± 0.00^a
IN	ND	0.45 ± 0.07^a
OUT	ND	1.17 ± 0.10^a
SC + Cream
PG	5.98 ± 2.83^a	0.53 ± 0.03^a
IN	ND	0.23 ± 0.00^a
OUT	ND	0.65 ± 0.02^a

Each letter is representing the differences in between the samples for the same fraction and for the specific phenolic concern (ND, not detected)