Table 2.
Antioxidant activity (AOX) and total phenolic content (TPC) in musts and wines at particular stages of digestion.
| Sample | Stages of Digestion | ||||
|---|---|---|---|---|---|
| Undigested | Stage I (Stomach) | Stage II (Small Intestine) | Stage III (Large Intestine) | ||
| AOX * | Apple must | 52.68 ± 0.01 i | 48.79 ± 12.49 a | 191.18 ± 21.96 d,f | 226.29 ± 24.04 g |
| Apple wine | 62.68 ± 2.42 i | 98.43 ± 8.17 b | 210.90 ± 14.54 e,f | 239.97 ± 10.38 g | |
| Blackcurrant must | 152.67 ± 0.19 h | 95.89 ± 12.53 b | 196.32 ± 14.15 f | 239.70 ± 13.98 g | |
| Blackcurrant wine | 130.75 ± 0.11 h | 137.30 ± 9.89 c | 234.66 ± 8.65 g | 254.67 ± 15.05 h | |
| TPC ** | Apple must | 30.92 ± 0.01 i | 34.79 ± 8.75 a,h | 68.81 ± 6.55 c | 99.68 ± 8.68 e |
| Apple wine | 22.27 ± 0.20 i | 36.49 ± 2.16 a,h | 82.66 ± 6.62 d | 110.68 ± 17.14 f | |
| Blackcurrant must | 42.00 ± 0.00 h | 52.64 ± 4.86 b | 100.97 ± 12.56 e,f | 133.57 ± 17.30 g | |
| Blackcurrant wine | 41.73 ± 1.98 h | 50.43 ± 2.55 b,h | 102.02 ± 7.85 e,f | 128.46 ± 8.92 g | |
a–i: means related to the tested parameter marked with the same letter are not significantly different at p < 0.05, n = 3; * [mg of Trolox/100 mL]; ** [mg of catechin/100 mL].