Table 2.
Evolution during digestion of anthocyanin contents in non-deacidified cranberry juice and deacidified juices with or without extra content in organic acids and in comparison with their respective initial juice
| Initial | Salivary | Gastric | Intestinal | |
|---|---|---|---|---|
| Cyanidin-3-arabinoside (mg/L) | ||||
| Non-deacidified | 14.83 ± 0.59aA | 13.99 ± 0.19aA | 6.10 ± 1.13bA | 0 ± 0cA |
| Deacidified | 15.17 ± 0.23aA | 14.23 ± 0.08aA | 5.95 ± 1.29bA | 0 ± 0cA |
| Deacidified + malic acid | 14.99 ± 0.04aA | 14.03 ± 0.06bA | 5.50 ± 0.23cA | 0 ± 0dA |
| Deacidified + citric acid | 14.76 ± 0.02aA | 14.21 ± 0.26bA | 6.44 ± 0.21cA | 0 ± 0dA |
| Deacidified + malic and citric acid | 14.86 ± 0.26aA | 14.21 ± 0.21aA | 5.65 ± 0.53bA | 0 ± 0cA |
| Deacidified + TA malic acid | 14.83 ± 0.11aA | 14.09 ± 0.10bA | 5.37 ± 0.17cA | 0 ± 0dA |
| Cyanidin-3-galactoside (mg/L) | ||||
| Non-deacidified | 16.42 ± 0.70aA | 15.48 ± 0.28aA | 9.10 ± 1.12bA | 0 ± 0cA |
| Deacidified | 16.72 ± 0.36aA | 15.90 ± 0.20aA | 8.81 ± 1.35bA | 0 ± 0cA |
| Deacidified + malic acid | 16.73 ± 0.20aA | 15.84 ± 0.20bA | 8.23 ± 0.27cA | 0 ± 0dA |
| Deacidified + citric acid | 16.31 ± 0.07aA | 15.99 ± 0.19aA | 9.44 ± 0.26bA | 0 ± 0cA |
| Deacidified + malic and citric acid | 16.35 ± 0.28aA | 15.91 ± 0.17aA | 8.58 ± 0.74bA | 0 ± 0cA |
| Deacidified + TA malic acid | 16.51 ± 0.29aA | 15.69 ± 0.22bA | 8.57 ± 0.30cA | 0 ± 0dA |
| Cyanidin-3-glucoside (mg/L) | ||||
| Non-deacidified | 0.83 ± 0.14aAB | 0.78 ± 0.07aA | 0.44 ± 0.45abA | 0 ± 0bA |
| Deacidified | 1.00 ± 0.13aA | 0.91 ± 0.10aAB | 0 ± 0bA | 0 ± 0bA |
| Deacidified + malic acid | 0.90 ± 0.10aAB | 0.98 ± 0.05aAB | 0 ± 0bA | 0 ± 0bA |
| Deacidified + citric acid | 0.78 ± 0.05aAB | 0.85 ± 0.03aAB | 0 ± 0bA | 0 ± 0bA |
| Deacidified + malic and citric acid | 0.71 ± 0.04aAB | 0.96 ± 0.12bAB | 0 ± 0cA | 0 ± 0cA |
| Deacidified + TA malic acid | 0.79 ± 0.04aB | 1.03 ± 0.05bB | 0 ± 0cA | 0 ± 0cA |
| Peonidin-3-arabinoside (mg/L) | ||||
| Non-deacidified | 10.02 ± 0.37aA | 9.42 ± 0.14aA | 5.33 ± 0.98bA | 0 ± 0cA |
| Deacidified | 10.25 ± 0.07aA | 9.94 ± 0.04aB | 5.06 ± 1.26bA | 0 ± 0cA |
| Deacidified + malic acid | 10.06 ± 0.11aA | 9.54 ± 0.23bAB | 5.01 ± 0.19cA | 0 ± 0dA |
| Deacidified + citric acid | 9.99 ± 0.08aA | 9.91 ± 0.22aAB | 5.47 ± 0.05bA | 0 ± 0cA |
| Deacidified + malic and citric acid | 10.13 ± 0.29aA | 9.89 ± 0.26aAB | 4.97 ± 0.42bA | 0 ± 0cA |
| Deacidified + TA malic acid | 10.07 ± 1.10aA | 9.69 ± 0.15aAB | 4.86 ± 0.35bA | 0 ± 0cA |
| Peonidin-3-galactoside (mg/L) | ||||
| Non-deacidified | 20.60 ± 0.77aA | 19.03 ± 0.30aA | 12.56 ± 1.23bA | 0 ± 0cA |
| Deacidified | 20.76 ± 0.40aA | 19.61 ± 0.14aAB | 12.37 ± 1.68bA | 0 ± 0cA |
| Deacidified + malic acid | 20.39 ± 0.05aA | 19.39 ± 0.10bAB | 11.67 ± 0.37cA | 0 ± 0dA |
| Deacidified + citric acid | 20.17 ± 0.06aA | 19.59 ± 0.28bAB | 13.04 ± 0.21cA | 0 ± 0dA |
| Deacidified + malic and citric acid | 20.37 ± 0.41aA | 19.82 ± 0.29aAB | 11.91 ± 0.60bA | 0 ± 0cA |
| Deacidified + TA malic acid | 20.23 ± 0.17aA | 19.28 ± 0.34bB | 12.14 ± 0.56bA | 0 ± 0cA |
| Peonidin-3-glucoside (mg/L) | ||||
| Non-deacidified | 2.50 ± 0.08aA | 2.70 ± 0.08aA | 2.40 ± 0.26aA | 0 ± 0bA |
| Deacidified | 2.75 ± 0.08aA | 2.83 ± 0.24aA | 2.37 ± 0.48aA | 0 ± 0bA |
| Deacidified + malic acid | 2.54 ± 0.12aA | 2.67 ± 0.23aA | 2.47 ± 0.14aA | 0 ± 0bA |
| Deacidified + citric acid | 2.38 ± 0.05aA | 2.65 ± 0.23aA | 2.53 ± 0.62aA | 0 ± 0bA |
| Deacidified + malic and citric acid | 2.50 ± 0.10aA | 2.93 ± 0.12bA | 2.23 ± 0.20aA | 0 ± 0cA |
| Deacidified + TA malic acid | 2.46 ± 0.31aA | 2.93 ± 0.24aA | 2.40 ± 0.18aA | 0 ± 0bA |
The results on the same column, for each individual anthocyanin, with a different capital letter for the same digestion step/phase are significantly different at a probability level of 0.05. The results on the same line with a different lowercase letter for the same juice are significantly different at a probability level of 0.05 (n = 3)