Table 3.

Potentially bioaccessible phenolic compounds in the control and enriched rye bread.

	Compounds	Bread Sample				Relative Accessibility Index
		BRC	BRP3	BRM3	BRI3	BRC	BRP3	BRM3	BRI3
Anthocyanins	ANT1	-	503 ± 2c 1	662 ± 2b	695 ± 2a	-	5.7	6.2	6.4
	ANT2	-	34.8 ± 0.1b	45.8 ± 0.2a	48.1 ± 0.2a	-	4.0	4.4	5.4
	ANT3	-	17.3 ± 0.1b	22.7 ± 0.1a	23.8 ± 0.1a	-	4.8	5.6	5.7
	ANT4	-	23.0 ± 0.1b	30.3 ± 0.1a	31.8 ± 0.1a	-	5.7	7.4	8.5
	SUM	-	578 ± 239c	761 ± 315b	799 ± 202a	-	5.5	6.1	6.4
Flavan-3-ols	F301	16.7 ± 0.3d	27.2 ± 0.5c	40.2 ± 0.8a	36.6 ± 0.7b	1.7	0.9	1.0	1.3
	F302	14.2 ± 0.8c	30.5 ± 0.6b	42.7 ± 0.8a	43.3 ± 0.8a	1.1	0.8	1.1	1.0
	F303	13.1 ± 0.6d	5.4 ± 0.1c	30.1 ± 0.6a	23.4 ± 0.7b	0.1	0.1	1.0	0.9
	F304	4.3 ± 0.2d	14.4 ± 0.2c	37.8 ± 0.7b	44.2 ± 0.8a	1.7	0.8	1.0	1.0
	F305	10.2 ± 0.2c	6.1 ± 0.1d	18.7 ± 0.3b	22.8 ± 0.4a	1.1	0.4	1.0	1.3
	SUM	58.5 ± 1.1c	83.7±1.2b	169 ± 3a	170 ± 3a	1.2	0.6	1.0	1.2
Phenolic acid	PA1	2.5 ± 0.1a	1.6 ± 0.1b	2.5 ± 0.1a	2.7 ± 0.1a	2.8	0.3	0.5	0.5
	PA2	5.1 ± 0.1a	0.9 ± 0.1b	1.5 ± 0.1b	1.6 ± 0.1b	2.0	0.3	0.7	0.7
	PA3	12.3 ± 0.1a	5.5 ± 0.1d	8.8 ± 0.1c	9.2 ± 0.1b	15.0	0.8	0.4	0.4
	PA4	5.5 ± 0.1a	2.7 ± 0.1c	4.3 ± 0.1b	4.6 ± 0.1b	5.9	0.7	0.6	0.6
	PA5	2.7 ± 0.1c	121 ± 1b	221 ± 1a	219 ± 1a	17.0	1.0	2.1	2.1
	PA6	5.5 ± 0.1a	2.7 ± 0.1c	4.3 ± 0.1b	4.5 ± 0.1b	1.1	0.5	1.2	1.3
	PA7	0.7 ± 0.1c	63.2 ± 0.3b	99.8 ± 0.4a	95.7 ± 0.4a	1.7	0.8	1.0	0.9
	PA8	1.4 ± 0.1c	6.1 ± 0.1b	9.7 ± 0.1a	10.1 ± 0.1a	7.5	0.8	1.7	1.3
	SUM	35.8 ± 3.7d	204 ± 21c	352 ± 47a	347 ± 39b	3.3	0.9	1.4	1.3
Flavonols	FL1	4.1 ± 0.1b	22.5 ± 0.1a	24.7 ± 0.1a	23.6 ± 0.1a	1.3	1.8	2.3	2.3
	FL2	5.1 ± 0.1b	2.3 ± 0.2a	3.1 ± 0.2a	3.2 ± 0.2a	1.2	0.9	0.9	1.0
	FL3	28.7 ± 0.1c	38.8 ± 0.2b	52.7 ± 0.2a	40.7 ± 0.2b	0.9	1.0	1.3	1.1
	FL4	7.0 ± 0.1b	9.6 ± 0.1a	10.5 ± 0.1a	10.1 ± 0.1a	2.3	0.9	1.1	1.1
	FL5	5.1 ± 0.1b	5.2 ± 0.1a	5.7 ± 0.1a	5.4 ± 0.1a	4.4	1.4	0.9	0.9
	FL6	-	40.3 ± 0.2a	44.3 ± 0.2a	42.3 ± 0.2a	-	1.4	1.3	1.2
	FL7	-	8.1 ± 0.1a	8.9 ± 0.1a	8.5 ± 0.1a	-	1.3	1.6	1.3
	FL8	4.9 ± 0.1d	9.2 ± 0.1a	6.4 ± 0.1b	5.1 ± 0.1c	2.7	2.7	2.9	2.6
	FL9	-	12.6 ± 0.1a	13.8 ± 0.1a	13.2 ± 0.1a	-	2.7	2.9	2.6
	FL10	-	5.4 ± 0.1a	5.9 ± 0.1a	5.6 ± 0.1a	-	2.1	2.5	2.3
	SUM	54.9 ± 9.1d	153 ± 15c	176 ± 18a	157 ± 15b	1.2	1.4	1.5	1.4
Sum of polyphenols		144 ± 25d	1047 ± 217c	1492 ± 270b	1506 ± 292a	1.4	1.6	1.9	2.1

¹ Values are expressed as the mean (n = 18) ± standard deviation. Mean values bearing different letters in the same row denote statistical difference (a > b > c … etc.). BRC—rye bread control; BRP3—rye bread with 3% of fruit powder; BRM3—rye bread with 3% of fruit powders with maltodextrin; BRI3—rye bread with 3% of fruit powders with inulin; FP—additives fruit powders; FPM—additives of encapsulated fruit powders with maltodextrin; FPI—additives of encapsulated fruit powders with inulin; PC—sum of phenolic compounds; ANT—sum of anthocyanins; FL—sum of flavonols; PA—sum of phenolic acid; F3O—sum of flavan-3-ols (monomers and oligomers); F3O1—B-type procyjanidin dimer; F302—epigallocatechin; F3O3—B-type procyanidin dimer; F3O4—(-)-Epicatechin; F3O5—(+)-Catechin; FL1—kampferol-3-O-galactoside; FL2—kampferol-3-O-glucoside; FL3—quercetin-3-O-arabinoglucoside; FL4– quercetin-3-O-rutinoside; FL5—quercetin-3-O-robinobioside; FL6—quercetin-3-O-galactoside; FL7—quercetin-3-O-glucoside; FL8—quercetin-3-O-arabinoside; FL9—quercetin-3-O-xyloside; FL10—quercetin-3-O-deoxy-hexoside; ANT1—cyanidin-3-O-galactoside; ANT2—cyanidin-3-O-glucoside; ANT3—cyanidin-3-O-arabinoside; ANT4—cyanidin-3-O-xyloside; PA1—protocatechuic acid; PA2—vanilic acid; PA3—caffeic acid; PA4—3-O-caffequinic acid; PA5—ferulic acid; PA6—5-O-p-coumaroylquinic acid; PA7, 3-O-p-coumaroylquinic acid; PA8—4-O-p-coumaroylquinic acid.