Table 4.
Stability of native mango polyphenols and catabolites produced during 0, 4, 8, 24 and 48 h of faecal fermentation. Results are expressed as mean ± standard deviation (µmol/g DW) (n = 3).
| Compounds | 0 h | 4 h | 8 h | 24 h | 48 h | p-Value | |||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Control | Mango | Control | Mango | Control | Mango | Control | Mango | Control | Mango | ||
| Phenolic acid derivatives | |||||||||||
| Benzene-1,2-diol (pyrogallol) | n.d. f | 17 ± 4 e | n.d. f | 40 ± 2 d | n.d. f | 176 ± 5 c | n.d. f | 465 ± 10 b | n.d. f | 691 ± 49 a | *** |
| 3,4,5-Triydroxybenzoic acid (gallic acid) | n.d. e | 268 ± 36 d | n.d. e | 410 ± 11 c | n.d. e | 662 ± 61 b | n.d. e | 1092 ± 61 a | n.d. e | 1033 ± 38 a | *** |
| Gallic acid hexoside | n.d. c | 21.9 ± 0.9 a | n.d. c | 1.8 ± 0.1 b | n.d. c | 1.1 ± 0.1 b | n.d. c | n.d. c | n.d. c | n.d. c | *** |
| 3,4-Dihydroxybenzoic acid | n.d. f | 177 ± 39 e | n.d. f | 949 ± 108 b | n.d. f | 1410 ± 85 a | n.d. f | 659 ± 184 c | n.d. f | 267 ± 28 d | *** |
| Hydroxybenzoic acid hexoside 1 | n.d. c | 323 ± 56 a | n.d. c | 338 ± 5 a | n.d. c | 217 ± 52 b | n.d. c | n.d. c | n.d. c | n.d. c | *** |
| Hydroxybenzoic acid hexoside 2 | n.d. d | 2294 ± 102 a | n.d. d | 1569 ± 36 b | n.d. d | 1080 ± 68 c | n.d. d | 41 ± 13 d | n.d. d | 27 ± 2 d | *** |
| Syringic acid glucoside 1 | n.d. c | 0.9 ± 0.1 a | n.d. c | 0.7 ± 0.0 b | n.d. c | 0.7 ± 0.1 b | n.d. c | n.d. c | n.d. c | n.d. c | *** |
| Syringic acid glucoside 2 | n.d. b | 0.2 ± 0.0 a | n.d. b | 0.1 ± 0.0 a | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | *** |
| 4-Hydroxy-3-methoxybenzaldehyde (vanillic acid) | n.d. c | 162 ± 14 a | n.d. c | 104 ± 44 b | n.d. c | 167 ± 12 a | n.d. c | n.d. c | n.d. c | n.d. c | *** |
| 3-(4-Hydroxyphenyl)propanoic acid | n.d. d | n.d. d | 0.9 ± 0.1 d | 2 ± 1 c | 0.4 ± 0.2 c | 9 ± 1 b | 0.4 ± 0.1 d | 18 ± 3 a | n.d. e | 19 ± 1 a | *** |
| 3-Phenylacetic acid | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | 26 ± 11 a | n.d. b | 41 ± 8 a | *** |
| Flavan-3-ol derivatives | |||||||||||
| Epigallocatechin | n.d. f | 21 ± 1 a | n.d. f | 13 ± 1 b | n.d. f | 5.8 ± 0.8 c | n.d. f | 1.3 ± 0.1 e | n.d. f | 1.5 ± 0.1 e | *** |
| (-)-Epicatechin | n.d. d | n.d. d | n.d. d | 8.2 ± 0.3 a | n.d. d | 7.5 ± 0.0 a | n.d. d | 5.7 ± 0.0 b | n.d. d | 2.7 ± 0.2 c | *** |
| Flavanone derivatives | |||||||||||
| Eriodyctiol | n.d. c | n.d. c | n.d. c | n.d. c | n.d. c | 0.4 ± 0.1 c | n.d. c | 1.6 ± 0.4 b | n.d. c | 2.3 ± 0.3 a | *** |
| Hydroxycinnamic acid derivatives | |||||||||||
| Ferulic acid hexoside 1 | n.d. c | 18 ± 2 a | n.d. c | 10.9 ± 0.8 b | n.d. c | n.d. c | n.d. c | n.d. c | n.d. c | n.d. c | *** |
| Sinapic acid hexoside 1 | n.d. d | 7 ± 1 c | n.d. d | 19 ± 1 b | n.d. d | 35 ± 3 a | n.d. d | n.d. d | n.d. d | n.d. d | *** |
| Caffeoyl-hexoside 1 | n.d. c | 8 ± 1 a | n.d. c | 2.8 ± 0.4 b | n.d. c | 3.1 ± 0.3 b | n.d. c | 1.4 ± 0.1 b | n.d. c | 1.4 ± 0.2 b | *** |
| Caffeoyl-hexoside 2 | n.d. c | 0.6 ± 0.1 b | n.d. c | 2.0 ± 0.0 a | n.d. c | 2.6 ± 0.1 a | n.d. c | n.d. c | n.d. c | n.d. c | *** |
| Xanthone derivatives | |||||||||||
| Mangiferin | n.d. b | 0.10 ± 0.01 a | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | n.d. b | *** |
| Norathyriol | n.d. c | n.d. c | n.d. c | 0.07 ± 0.02 a | n.d. c | 0.02 ± 0.01 b | n.d. c | 0.02 ± 0.01 b | n.d. c | n.d. c | *** |
| Galloyl derivatives | |||||||||||
| Mono-galloyl-glucose 1 | n.d. e | 518 ± 16 a | n.d. e | 384 ± 25 b | n.d. e | 266 ± 42 c | n.d. e | 19 ± 2 d | n.d. e | 17 ± 5 d | *** |
| Mono-galloyl-glucose 2 | n.d. c | 220 ± 34 a | n.d. c | 242.5 ± 0.5 a | n.d. c | 173 ± 32 b | n.d. c | n.d. c | n.d. c | n.d. c | *** |
| Total phenolic compounds | n.d. c | 4057 ± 310 a | 0.9 ± 0.1 g | 4095 ± 239 a | 0.4 ± 0.1 f | 4202 ± 364 a | 0.4 ± 0.1 f | 2286 ± 288 b | n.d. c | 2043 ± 135 b | *** |
Different letters within each row indicate significant difference among samples. *** p-value < 0.001. n.d.: not detected.