Table 2.
Quantity of individual polyphenols in the black carrot and oil combinations at different digestive compartments (ug/g black carrot DW).
| Identified | R | Gastric Fraction | |||
| Compound | value | B (BA%) | BC (BA%) | BS (BA%) | BT (BA%) |
| Cy 3-xylglcgal | 110.9 | 18.1b (16.3%) | 42.2a (38.1%) | 45.0a (40.6%) | 10.1b (9.10%) |
| Cy 3-xylgal | 850.3 | 64.1bc (7.50%) | 209.5a (24.6%) | 194.7ab (22.9%) | 48.8c (5.70%) |
| Cy 3-xyl (sin) glcgal | 126.4 | 39.6a (31.3%) | 51.0a (40.3%) | 45.7a (36.1%) | 8.50b (6.7%) |
| Cy 3-xyl (fer) glcgal | 1483.8 | 711.6a (48.0%) | 823.9a (55.5%) | 732.6a (49.4%) | 140.5b (9.5%) |
| Cy 3-xyl (cmr) glcgal | 55.6 | 26.6ab (47.9%) | 39.9a (71.7%) | 32.5a (58.4%) | 6.90b (12.3%) |
| Total anthocyanins | 2627 | 859.9a (32.7%) | 1166a (44.4%) | 1050a (40.0%) | 214.7b (8.20%) |
| Neochlorogenic acid | 996.2 | 13.0 (1.30%) | 17.1 (1.70%) | 17.5 (1.80%) | 7.60 (0.80%) |
| Chlorogenic acid | 2470.8 | 1899ab (76.9%) | 2303a (93.2%) | 2002a (81.0%) | 861.7b (34.9%) |
| Caffeic acid | 109.4 | 63.5a (58.0%) | 51b (46.6%) | 47.1b (43.0%) | 14.3c (13.0%) |
| Ferulic acid | 135.4 | 55.8a (41.2%) | 40.3b (29.8%) | 44.3b (32.8%) | 13.2c (9.80%) |
| p-coumaric acid | - | - | - | - | - |
| Total phenolic acids | 3712 | 2031a (54.7%) | 2411a (65.0%) | 2111a (56.9%) | 896.9b (24.2%) |
| Identified | R | Small Intestinal Fraction | |||
| compound | value | B (BA%) | BC (BA%) | BS (BA%) | BT (BA%) |
| Cy 3-xylglcgal | 110.9 | 0.25b (0.23%) | 1.76a (1.59%) | 1.35a (1.22%) | 1.70a (1.54%) |
| Cy 3-xylgal | 850.3 | 0.95b (0.11%) | 9.78a (1.15%) | 3.68b (0.43%) | 3.02b (0.36%) |
| Cy 3-xyl (sin) glcgal | 126.4 | 0.80c (0.63%) | 3.54a (2.8%) | 2.84ab (2.24%) | 2.09b (1.66%) |
| Cy 3-xyl (fer) glcgal | 1483.8 | 23.0c (1.55%) | 117a (7.9%) | 73.3b (4.94%) | 69.1b (4.66%) |
| Cy 3-xyl (cmr) glcgal | 55.6 | 0.84c (1.51%) | 3.00a (5.4%) | 1.47bc (2.65%) | 1.77b (3.18%) |
| Total anthocyanins | 2627 | 25.8c (0.98%) | 135.3a (5.15%) | 82.7b (3.15%) | 77.7b (2.96%) |
| Neochlorogenic acid | 996.2 | 7.73c (0.78%) | 5.65c (0.57%) | 23.7b (2.37%) | 39.3a (3.95%) |
| Chlorogenic acid | 2470.8 | 101.6b (4.1%) | 805.6a (32.6%) | 599.5a (24.3%) | 862.5a (34.9%) |
| Caffeic acid | 109.4 | 172.7b (157.9%) | 202.3a (184.9%) | 210.1a (192.1%) | 206.8a (189.1%) |
| Ferulic acid | 135.4 | 247.5b (182.8%) | 236.1b (174.4%) | 308.2a (227.7%) | 246.0b (181.7%) |
| p-coumaric acid | - | 144.5c (n.a.) | 168.5b (n.a.) | 204.0a (n.a.) | 178.5b (n.a.) |
| Total phenolic acids | 3712 | 673.9b (18.2%) | 1418a (38.2%) | 1346a (36.3%) | 1533a (41.3%) |
| Identified | R | Colonic Fraction | |||
| compound | value | B (BA%) | BC (BA%) | BS (BA%) | BT (BA%) |
| Cy 3-xylglcgal | 110.9 | - | - | - | - |
| Cy 3-xylgal | 850.3 | - | - | - | - |
| Cy 3-xyl (sin) glcgal | 126.4 | - | - | - | - |
| Cy 3-xyl (fer) glcgal | 1483.8 | - | - | - | - |
| Cy 3-xyl (cmr) glcgal | 55.6 | - | - | - | - |
| Total anthocyanins | 2627 | - | - | - | - |
| Neochlorogenic acid | 996.2 | - | - | - | - |
| Chlorogenic acid | 2470.8 | - | - | - | - |
| Caffeic acid | 109.4 | - | - | - | - |
| Ferulic acid | 135.4 | - | 90.3a (66.7%) | - | - |
| p-coumaric acid | - | - | - | - | - |
| Total phenolic acids | 3712 | - | 90.3a (2.43%) | - | - |
Different letters (a–c) in the same row indicate significant differences at p < 0.05 amongst the 4 treatments (B, BC, BS, and BT). Abbreviations: R (raw carrot powder extracts), B (black carrot only), BC (black carrot and coconut oil mixture), BS (black carrot and sunflower oil mixture), BT (black carrot and tallow mixture), and BA% (bioaccessibility%). n.a. (not applicable). Cy-3-xylglcgal (cyanidin 3-xylosyl(glucosyl)galactoside), cy-3-xylgal (cyanidin 3-xylosylgalactoside), cy-3-xyl(sin)glcgal (cyanidin 3-xylosyl(sinapoylglucosyl)galactoside), cy-3-xyl(fer)glcgal (cyanidin 3-xylosyl(feruloylglucosyl)galactoside), cy-3-xyl(cmr)glcgal (cyanidin 3-xylosyl(coumaroylgluco-syl)galactoside).