. 2021 Apr 28;10(5):962. doi: 10.3390/foods10050962

Table 5.

Recovery and bioaccessibility (%) of different phenolic compounds in fermented and non-fermented papaya puree.

	PPD7			L56D7*			W64D7*			L75D7*
	Recovery%		Bioaccessibility%	Recovery%		Bioaccessibility%	Recovery%		Bioaccessibility%	Recovery%		Bioaccessibility%
Phenolic Compounds	GP	IP	DP	GP	IP	DP	GP	IP	DP	GP	IP	DP
Gallic acid	91.0 ± 3.0 ⁱ	2761.2 ± 5.7 ^c	1100.0 ± 6.2 ^f	2503.6 ± 6.0 ^c	2694.6 ± 3.9 ^c	850.0 ± 3.0 ^g	3075.9 ± 1.8 ^b	4372.4 ± 5.9 ^a	1479.3 ± 2.8 ^e	898.4 ± 2.9 ^g	2181.3 ± 3.3 ^d	675.0 ± 1.5 ^h
Gallocatechin gallate	94.8 ± 1.0 ^ab	46.8 ± 0.8 ^b	5.8 ± 0.4 ^f	98.8 ± 1.9 ^a	45.9 ± 2.0 ^b	7.6 ± 0.4 ^e	96.7 ± 2.5 ^a	34.3 ± 1.9 ^c	7.2 ± 0.5 ^e	94.3 ± 1.7 ^ab	33.7 ± 2.4 ^c	14.5 ± 1.7 ^d
Protocatechuic acid	95.9 ± 2.1 ^e	79.8 ± 3.0 ^f	46.1 ± 2.2 ^h	72.3 ± 2.4 ^g	89.6 ± 3.1 ^e	34.0 ± 0.8 ⁱ	204.1 ± 3.1 ^b	342.5 ± 2.8 ^a	128.0 ± 1.9 ^cd	168.4 ± 2.9 ^c	325.3 ± 2.0 ^ab	105.7 ± 3.3 ^d
Catechin	91.2 ± 1.7 ^g	181.0 ± 2.0 ^d	37.4 ± 0.5 ^j	210.6 ± 1.8 ^cd	319.8 ± 3.4 ^b	59.8 ± 3.7 ⁱ	144.7 ± 2.9 ^e	236.1 ± 2.2 ^c	70.6 ± 2.9 ^h	235.8 ± 3.6 ^c	536.8 ± 1.8 ^a	132.1 ± 2.0 ^f
Epicatechin	87.1 ± 2.1 ^e	164.5 ± 2.7 ^b	59.7 ± 0.6 ^f	86.4 ± 1.0 ^e	114.8 ± 2.1 ^c	32.5 ± 0.8 ^h	109.1 ± 1.5 ^d	137.7 ± 1.6 ^bc	40.3 ± 0.8 ^g	140.7 ± 1.9 ^bc	207.4 ± 2.2 ^a	79.6 ± 1.6 ^e
Caffeic acid	89.1 ± 0.8 ^b	100.0 ± 2.9 ^a	28.3 ± 1.2 ^e	37.1 ± 1.1 ^d	43.8 ± 0.9 ^c	12.4 ± 0.5 ^f	97.8 ± 2.0 ^ab	100.0 ± 2.3 ^a	37.0 ± 4.0 ^d	93.5 ± 1.5 ^b	100.0 ± 2.0 ^a	106.5 ± 3.0 ^a
Chlorogenic acid	128.5 ± 1.1 ^e	46.5 ± 0.8 ^f	12.8 ± 0.1 ^h	19.8 ± 0.9 ^g	42.9 ± 0.8 ^f	4.0 ± 0.1 ⁱ	453.8 ± 2.1 ^bc	769.2 ± 1.8 ^a	369.2 ± 3.1 ^c	329.4 ± 2.4 ^c	588.2 ± 1.5 ^b	247.1 ± 0.7 ^d
Vanillic acid	108.9 ± 3.3 ^d	55.6 ± 2.0 ^f	24.4 ± 0.7 ^h	91.1 ± 2.9 ^e	106.7 ± 1.0 ^d	46.7 ± 2.2 ^g	216.0 ± 0.9 ^c	300.0 ± 3.4 ^bc	100.0 ± 0.9 ^d	388.0 ± 2.0 ^b	508.0 ± 1.0 ^a	100.0 ± 0.4 ^d
Syringic acid	104.1 ± 2.9 ^g	353.1 ± 2.7 ^c	167.3 ± 2.0 ^e	109.7 ± 3.1 ^g	281.9 ± 1.2 ^d	187.5 ± 4.5 ^de	148.0 ± 3.4 ^f	772.0 ± 6.0 ^a	136.0 ± 1.8 ^f	733.3 ± 3.0 ^ab	610.4 ± 1.9 ^b	25.0 ± 0.5 ^h
Ellagic acid	103.7 ± 2.9 ^f	207.4 ± 0.8 ^c	150.0 ± 1.9 ^e	69.4 ± 1.7 ^g	214.5 ± 1.1 ^c	114.5 ± 0.7 ^f	154.8 ± 1.2 ^e	393.5 ± 2.0 ^a	200.0 ± 1.9 ^d	155.6 ± 2.1 ^e	234.7 ± 2.8 ^b	22.6 ± 0.9 ^h
Quercetin	84.3 ± 2.0 ^c	60.5 ± 1.1 ^d	36.7 ± 0.6 ^f	83.2 ± 1.4 ^c	71.9 ± 2.2 ^cd	41.7 ± 0.7 ^e	110.0 ± 2.8 ^b	119.7 ± 1.6 ^ab	49.1 ± 0.1 ^e	119.4 ± 2.0 ^ab	127.4 ± 1.9 ^a	32.6 ± 2.2 ^f
p-Coumaric acid	91.1 ± 2.0 ^f	480.2 ± 2.7 ^ab	229.5 ± 3.5 ^d	86.9 ± 2.5 ^f	77.5 ± 1.8 ^g	44.7 ± 2.6 ^h	428.9 ± 4.1 ^b	504.0 ± 2.1 ^a	138.7 ± 1.9 ^e	228.7 ± 2.8 ^d	332.3 ± 3.3 ^c	68.9 ± 1.7 ^g
Ferulic acid	106.3 ± 1.3 ^d	125.4 ± 0.9 ^c	47.6 ± 1.2 ^h	92.2 ± 2.5 ^e	83.9 ± 0.9 ^e	56.1 ± 1.3 ^f	111.1 ± 0.9 ^d	140.0 ± 2.8 ^b	51.9 ± 3.6 ^g	134.3 ± 1.9 ^b	191.6 ± 2.1 ^a	84.6 ± 3.5 ^e

Values are mean ± standard deviation, and means followed by a different letter within the row are significantly different (p ≤ 0.05). BD: before digestion; GP: gastric phase; IP: intestinal phase; DP: dialysis phase; DW: dry weight; PPD7: non-fermented papaya puree stored at 4 °C for 7 d; L56*D7: papaya puree fermented with Leu. pseudomesenteroides 56 stored at 4 °C for 7 d; W64*D7: papaya puree fermented with W. cibaria 64 stored at 4 °C for 7 d; L75*D7: papaya puree fermented with Lpb. plantarum 75 and stored at 4 °C for 7 d.