Table 3.

Phenolic acids (µg/100 g juice) profile of fruit juices prior to in vitro digestion *.

Samples	Gallic Acid	Protocatechuic Acid	Chlorogenic Acid	Caffeic Acid	Ferulic Acid	p-Coumaric Acid	Sinapic Acid
A	0	0	1.25 ± 0.07 d	1.54 ± 0.05 d	˂LOQ	0 h	2.31 ± 0.08 c
B	0	˂LOQ	1.63 ± 0.03 c	1.99 ± 0.02 c	˂LOQ	3.92 ± 0.08 e	2.22 ± 0.06 c
C	0	0	6.78 ± 0.09 a	0.75 ± 0.01 e	0	12.23 ± 0.11 a	8.45 ± 0.11 a
D	˂LOQ	0	0 g	3.25 ± 0.01 a	˂LOQ	11.46 ± 0.11 b	3.76 ± 0.04 b
E	˂LOQ	˂LOQ	0 g	1.61 ± 0.08 d	˂LOQ	4.24 ± 0.05 d	0.83 ± 0.01 e
F	0	˂LOQ	0.73 ± 0.01 e	1.27 ± 0.06 e	˂LOQ	5.21 ± 0.11 c	0.78 ± 0.01 f
G	0	0	3.53 ± 0.109 b	0.92 ± 0.02 g	˂LOQ	3.15 ± 0.05 f	0.70 ± 0.01 g
H	0	˂LOQ	0 g	2.70 ± 0.09 b	˂LOQ	2.12 ± 0.02 g	0.89 ± 0.02 d

<LOQ–below limit of quantification. * The data is presented as the mean (n = 3) ± S.D. Different letters within each column indicate significant differences between treatments according to Tukey’s test at p < 0.05.