Table 1.

Monomeric polyphenols, flavonoids content of fresh (fresh/dried), enriched apple snack, and in vitro digestion of impregnated with grape juice using VI/OH 50 °C and dried 60 °C.

Treatment	TPC (mg GAE/100 g d.m.)			Flavonoids (mg/100 g d.m.)
				Cyanidin			Catechin			Epicatechin			Quercetin			Epigallocatechin
Fresh	432.77	±	4.86 b	57.59	±	3.18 a	234.14	±	13.25 b	11.73	±	0.63 e	10.77	±	0.64 a	ND
Dried apple	382.30	±	10.20 c	1.80	±	0.04 f	5.89	±	0.49 gh	1.47	±	0.05 ij	1.93	±	0.07 de	ND
Mouth DA	107.40	±	15.54 i	1.95	±	0.10 ef	4.15	±	0.11 h	2.48	±	0.13 hi	1.90	±	0.99 e	ND
Gastric DA	120.99	±	21.18 i	1.60	±	0.06 f	3.08	±	0.16 h	3.87	±	0.16 h	1.84	±	0.15 e	ND
Initial int. DA	117.83	±	21.99 i	2.57	±	0.16 def	2.76	±	0.12 h	2.44	±	0.15 hi	2.02	±	0.05 de	ND
Meddle DA	115.71	±	19.59 i	2.94	±	0.13 def	2.03	±	0.12 h	0.83	±	0.03 j	2.08	±	0.08 de	ND
Final Int. DA	103.65	±	24.56 i	2.39	±	0.18 def	2.49	±	0.15 h	1.93	±	0.11 ij	2.51	±	0.21 d	ND
VI/OH (50 °C)	720.26	±	4.61 a	13.95	±	0.90 b	300.95	±	12.05 a	47.65	±	2.98 a	8.73	±	0.54 b	22.21	±	1.41 a
VI/OH & dried (60 °C)	322.29	±	10.60 d	10.39	±	0.52 c	62.13	±	4.11 c	25.14	±	1.56 b	4.09	±	0.10 c	16.24	±	0.61 b
Mouth VD	245.68	±	9.78 fg	8.99	±	0.25 c	36.81	±	2.84 d	15.53	±	0.58 d	1.96	±	0.10 de	12.88	±	0.32 c
Gastric VD	271.85	±	7.64 e	3.55	±	0.20 d	24.65	±	1.03 e	17.48	±	0.37 c	2.07	±	0.05 de	10.37	±	0.67 d
Initial int. VD	263.50	±	4.27 ef	3.32	±	0.12 de	16.13	±	0.91 fg	10.15	±	0.21 ef	1.79	±	0.07 e	4.08	±	0.30 e
Middle Int. VD	235.20	±	6.76 g	3.55	±	0.19 d	13.55	±	0.48 fg	9.32	±	0.27 f	1.95	±	0.03 de	3.59	±	0.27 e
Final Int. VD	187.85	±	9.16 h	2.77	±	0.13 def	12.87	±	0.64 f	5.88	±	0.39 g	2.02	±	0.04 de	3.53	±	0.10 e

^a–j when significant difference (p ≤ 0.05) between columns according to LSD test is identified by lower case letters in the superscript. d.m.: dry matter. DA: dried apple; VD: VI/OH & dried. ND: Not Detected.