Table 1.
Cumulative and average (n = 3) phenolic contents and bioaccessibility values (expressed as % of phenolic equivalents) for the different subclasses during the in vitro static digestion of samples formulated with different substitution levels of grape pomace powder (i.e., 0, 5 and 10 g/100 g for GP0, GP5 and GP10, respectively), considering the cumulative phenolic contents of samples prior to digestion and after the gastric and the small intestine digestion phases. The results are expressed as mg/100 g DM of material prior to digestion. Nd: not detected.
| Phenolic Subclass | Bread Sample | Prior to Digestion (mg/100 g DM) |
Gastric (mg/100 g DM) |
Small Intestine (mg/100 g DM) |
|---|---|---|---|---|
| Anthocyanins | GP0 | nd | nd | nd |
| GP5 | 20.98 | 3.18 (15.1%) | 5.88 (28%) | |
| GP10 | 35.82 | 3.57 (10%) | 7.25 (20.2%) | |
| Flavones | GP0 | 47.14 | 1.77 (3.8%) | 1.25 (2.7%) |
| GP5 | 54.68 | 4.23 (7.7%) | 9.33 (17.1%) | |
| GP10 | 56.80 | 4.57 (8%) | 6.74 (11.9%) | |
| Other flavonoids | GP0 | 2.85 | nd | 0.53 (18.7%) |
| GP5 | 20.44 | 4.54 (22.2%) | 5.97 (29.2%) | |
| GP10 | 21.86 | 4.28 (19.6%) | 5.13 (23.5%) | |
| Other phenolics | GP0 | 8.05 | 1.75 (21.7%) | 2.14 (26.6%) |
| GP5 | 6.30 | 1.46 (23.2%) | 3.89 (61.7%) | |
| GP10 | 7.94 | 1.60 (20.2%) | 3.08 (38.8%) | |
| Phenolic acids | GP0 | 5.71 | 0.57 (10.1%) | 0.97 (17%) |
| GP5 | 4.57 | 0.39 (8.5%) | 0.94 (20.6%) | |
| GP10 | 5.35 | 0.71 (13.2%) | 1.25 (23.3%) |