Table 3.
Evolution during digestion of the proanthocyanidin (PAC) 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 | |
|---|---|---|---|---|
| Monomers (mg/L) | ||||
| Non-deacidified | 25.65 ± 0.95aA | 24.06 ± 0.28aA | 18.73 ± 0.55bA | 19.58 ± 0.88bA |
| Deacidified | 27.90 ± 0.84aB | 25.72 ± 0.51aB | 19.09 ± 1.12bA | 18.45 ± 1.87bA |
| Deacidified + malic acid | 26.96 ± 0.61aAB | 24.84 ± 0.38bAB | 20.01 ± 0.35cA | 18.48 ± 1.13cA |
| Deacidified + citric acid | 27.34 ± 0.94aAB | 24.54 ± 0.64bAB | 19.70 ± 0.98cA | 18.73 ± 0.18cA |
| Deacidified + malic and citric acid | 27.44 ± 0.73aAB | 25.03 ± 0.55aAB | 20.19 ± 0.58bA | 18.53 ± 2.35bA |
| Deacidified + TA malic acid | 26.98 ± 0.55aAB | 23.77 ± 0.55bAB | 19.99 ± 0.45cA | 19.89 ± 0.48cA |
| 2–3 mers (mg/L) | ||||
| Non-deacidified | 89.76 ± 4.54aA | 76.37 ± 1.02aA | 59.59 ± 6.67bA | 416.33 ± 7.76cA |
| Deacidified | 99.48 ± 3.36aB | 82.87 ± 1.29bB | 73.58 ± 3.94cB | 366.33 ± 2.60dB |
| Deacidified + malic acid | 96.72 ± 3.30aAB | 82.22 ± 0.34bB | 80.97 ± 1.61bBC | 391.44 ± 9.17cBC |
| Deacidified + citric acid | 94.81 ± 1.00aAB | 83.03 ± 0.91bB | 83.56 ± 1.42bC | 411.40 ± 2.23cC |
| Deacidified + malic and citric acid | 95.43 ± 2.47aAB | 83.36 ± 1.30bB | 82.36 ± 0.50bBC | 427.44 ± 4.47cBC |
| Deacidified + TA malic acid | 91.94 ± 1.77aAB | 80.77 ± 1.07bB | 81.84 ± 0.62bBC | 416.74 ± 3.93cBC |
| 4–6 mers (mg/L) | ||||
| Non-deacidified | 28.60 ± 1.11aA | 23.91 ± 0.34bA | 0 ± 0cA | 0 ± 0cA |
| Deacidified | 33.14 ± 1.62aB | 28.50 ± 0.53bB | 0 ± 0cA | 0 ± 0cA |
| Deacidified + malic acid | 31.91 ± 1.03aBC | 28.66 ± 0.25bB | 0 ± 0cA | 0 ± 0cA |
| Deacidified + citric acid | 30.75 ± 0.63aABC | 28.63 ± 0.48bB | 0 ± 0cA | 0 ± 0cA |
| Deacidified + malic and citric acid | 30.84 ± 0.95aABC | 28.49 ± 0.58bB | 0 ± 0cA | 0 ± 0cA |
| Deacidified + TA malic acid | 29.71 ± 0.32aA | 27.57 ± 0.27bB | 0 ± 0cA | 0 ± 0cA |
| 7–10 mers (mg/L) | ||||
| Non-deacidified | 3.27 ± 0.63aA | 2.54 ± 0.12aA | 0 ± 0bA | 0 ± 0bA |
| Deacidified | 3.92 ± 0.22aA | 2.99 ± 0.13bB | 0 ± 0cA | 0 ± 0cA |
| Deacidified + malic acid | 3.71 ± 0.13aA | 2.86 ± 0.15bAB | 0 ± 0cA | 0 ± 0cA |
| Deacidified + citric acid | 2.92 ± 0.51aA | 2.77 ± 0.07aAB | 0 ± 0bA | 0 ± 0bA |
| Deacidified + malic and citric acid | 2.94 ± 0.73aA | 2.86 ± 0.22aAB | 0 ± 0bA | 0 ± 0bA |
| Deacidified + TA malic acid | 2.96 ± 0.61aA | 2.84 ± 0.07aAB | 0 ± 0bA | 0 ± 0bA |
| Polymers (mg/L) | ||||
| Non-deacidified | 7.58 ± 1.13aA | 6.22 ± 1.79aA | 0 ± 0bA | 0 ± 0bA |
| Deacidified | 6.68 ± 0.14aA | 5.07 ± 0.36bA | 0 ± 0cA | 0 ± 0cA |
| Deacidified + malic acid | 6.67 ± 0.38aA | 5.25 ± 0.32bA | 0 ± 0cA | 0 ± 0cA |
| Deacidified + citric acid | 6.52 ± 0.32aA | 5.25 ± 0.20bA | 0 ± 0cA | 0 ± 0cA |
| Deacidified + malic and citric acid | 6.81 ± 0.15aA | 5.26 ± 0.36bA | 0 ± 0cA | 0 ± 0cA |
| Deacidified + TA malic acid | 6.35 ± 0.38aA | 5.18 ± 0.60bA | 0 ± 0cA | 0 ± 0cA |
| Total (mg/L) | ||||
| Non-deacidified | 154.86 ± 8.13aA | 133.10 ± 0.97bA | 78.32 ± 6.13cA | 435.91 ± 8.63dA |
| Deacidified | 171.14 ± 6.00aB | 145.15 ± 2.15bB | 92.67 ± 2.99cB | 384.78 ± 3.77dB |
| Deacidified + malic acid | 165.97 ± 4.16aAB | 143.84 ± 0.62bBC | 100.98 ± 1.26cC | 409.92 ± 9.78dC |
| Deacidified + citric acid | 162.34 ± 2.35aAB | 144.22 ± 1.58bBC | 103.26 ± 1.38cC | 430.13 ± 2.20dC |
| Deacidified + malic and citric acid | 163.47 ± 4.76aAB | 145.01 ± 2.10bB | 102.55 ± 1.08cB | 445.97 ± 6.80dC |
| Deacidified + TA malic acid | 157.95 ± 3.44aAB | 140.12 ± 1.31bC | 101.83 ± 0.97cC | 436.63 ± 4.35dC |
The results on the same column, for each individual PAC, with a different capital letter for the same digestion phase are significantly different at a probability level 0.05. The results on the same line with a different lowercase letter for the same juice are significantly different at a probability level 0.05 (ANOVA) (n = 3)