Table 1.
Results of physicochemical analyses of blackcurrants at various stages of digestion.
| Sample Code | Non-Digested Sample | SD | Salivary Digestive Fraction | SD | Stomach Digestive Fraction | SD | Non-Dialysed Intestinal Fraction | SD | Dialysate Fraction | SD | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| L-Ascorbic Acid (AA) [mg/100 g] |
M | 229.48 a | 6.43 | 134.42 a | 3.89 | 205.42 a | 6.73 | 3.71 ab | 0.36 | <1.0 b | - |
| P | 227.24 a | 4.45 | 112.02 b | 5.08 | 177.62 c | 7.03 | 3.48 bc | 0.16 | <1.0 b | - | |
| TP | 221.56 ab | 4.71 | 104.37 c | 5.80 | 133.66 d | 5.79 | 2.35 d | 0.37 | <1.0 b | - | |
| HPP200 | 229.20 a | 2.41 | 97.70 c | 4.26 | 140.95 d | 4.69 | 2.90 cd | 0.30 | <1.0 b | - | |
| HPP400 | 225.23 ab | 1.65 | 117.63 b | 2.67 | 189.17 bc | 5.36 | 4.08 ab | 0.33 | 2.20 a | 0.49 | |
| HPP600 | 217.38 c | 6.92 | 117.02 b | 3.61 | 194.95 ab | 9.37 | 4.18 a | 0.50 | 2.09 a | 0.35 | |
| Sum of Anthocyanins [mg/kg] |
M | 736.70 a | 38.30 | 257.43 c | 12.99 | 454.69 a | 24.49 | 10.22 c | 1.25 | 11.86 a | 0.95 |
| P | 638.04 b | 43.52 | 251.94 bc | 10.19 | 391.43 b | 21.53 | 3.07 d | 0.58 | 3.49 b | 0.91 | |
| TP | 601.98 b | 25.31 | 178.15 e | 9.56 | 330.07 c | 13.47 | 8.84 c | 0.75 | 1.53 c | 0.38 | |
| HPP200 | 619.09 b | 42.13 | 220.23 d | 18.75 | 391.41 b | 15.87 | 14.10 b | 1.04 | 1.41 c | 0.47 | |
| HPP400 | 626.05 b | 44.38 | 287.85 a | 13.91 | 408.71 b | 22.38 | 19.02 a | 1.33 | 1.77 c | 0.47 | |
| HPP600 | 622.81 b | 43.22 | 277.29 ab | 16.04 | 419.47 ab | 24.03 | 4.64 d | 0.76 | 1.61 c | 0.40 | |
| ABTS+•
(µm/mL TEAC) |
M | 30.80 a | 0.81 | 32.48 b | 0.83 | 38.28 b | 1.95 | 12.81 a | 0.54 | 11.25 b | 0.42 |
| P | 30.11 ab | 1.16 | 31.70 b | 0.78 | 35.86 c | 0.90 | 9.45 b | 0.06 | 9.31 c | 0.48 | |
| TP | 27.03 c | 1.49 | 28.38 c | 0.96 | 35.76 c | 1.18 | 2.94 e | 0.09 | 6.80 d | 0.12 | |
| HPP200 | 27.95 c | 1.36 | 28.91 c | 1.17 | 35.30 c | 0.66 | 5.29 d | 0.23 | 9.34 c | 0.26 | |
| HPP400 | 28.20 bc | 0.73 | 37.29 a | 1.03 | 42.02 a | 0.66 | 9.59 b | 0.39 | 13.44 a | 0.47 | |
| HPP600 | 31.82 a | 1.59 | 34.91 a | 0.78 | 35.49 c | 0.66 | 6.25 c | 0.22 | 9.39 c | 0.37 | |
| DPPH•
(µm/mL TEAC) |
M | 45.72 a | 1.63 | 22.21 a | 1.17 | 25.81 b | 1.43 | 4.36 a | 0.20 | 4.41 a | 0.03 |
| P | 47.24 a | 1.57 | 23.75 a | 0.96 | 26.08 ab | 0.55 | 4.22 ab | 0.14 | 3.33 cd | 0.08 | |
| TP | 45.11 a | 0.11 | 21.33 a | 0.82 | 21.99 c | 1.14 | 3.86 bc | 0.20 | 3.18 d | 0.05 | |
| HPP200 | 47.35 a | 0.34 | 22.05 a | 0.54 | 22.67 c | 1.15 | 3.63 c | 0.15 | 3.45 c | 0.03 | |
| HPP400 | 45.61 a | 0.28 | 22.63 a | 1.33 | 28.94 a | 0.94 | 4.63 a | 0.20 | 3.83 b | 0.01 | |
| HPP600 | 45.89 a | 0.45 | 21.99 a | 1.00 | 27.15 ab | 1.36 | 4.56 a | 0.20 | 3.41 c | 0.11 |
M–fruit manually crushed in a mortar; P–unprocessed puree; TP–thermally pasteurized puree; HPP200–puree after HPP at 200 MPa; HPP400–puree after HPP at 400 MPa; HPP600–puree after HPP at 600 MPa; n = 3, small letters a–c, indicate statically significant differences in the mean values within a column at a confidence level of α = 0.05; SD–standard deviation. ABTS+•: 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid diammonium salt, DPPH•: 2,2-diphenyl-1-picrylhydrazyl, TEAC: Trolox Equivalent Antioxidant Capacity.