Table 2.

Contents of anthocyanin in samples under different digestion and fermentation times (mg/g)

Anthocyanins contents (mg/g)
	Undigested	Gastric digestion	Intestinal digestion	Fecal fermentation
Cyanidin-3-galactoside	5.74 ± 0.14	4.12 ± 0.97	1.71 ± 0.74	0.65 ± 0.51
Cyanidin-3-glucoside	0.31 ± 0.03	0.22 ± 0.85	0.09 ± 0.25	/
Cyanidin-3-arabinoside	2.09 ± 0.27	1.54 ± 1.21	0.57 ± 0.17	0.19 ± 0.46
Cyanidin-3-xylose	0.43 ± 0.02	0.31 ± 0.56	0.11 ± 0.34	/
Protocatechuic acid	/	/	/	0.31 ± 0.53