Table 2. Total (Poly)phenols and Phenolic Catabolites from Raw and Sous-Vide-Cooked Red Cardoon before and after Simulated Oral GI Digestion In Vitro, after Subsequent Dialysis and during a Simulated Colonic Fermentation In Vitro (0, 8, 24, and 48 h), as Analyzed by HPLC–MS/MSa.
| (poly)phenol | red
cardoon |
|||||||
|---|---|---|---|---|---|---|---|---|
| nondigested | digested | digested and dialyzed | 0 h fermented | 4 h fermented | 8 h fermented | 24 h fermented | 48 h fermented | |
| Phenolic Acids | ||||||||
| Monocaffeoylquinic Acids (CQAs) and Derivatives | ||||||||
| raw | 5707.33 | 55.27 (1%) | 41.04 (0.7%) | 29.10 (0.5%) | 15.60 (0.3%) | 16.73 (0.3%) | 0.78 (<0.1%) | 0.19 (<0.1%) |
| Sous vide | 6402.44 | 4393.86 (68.6%) | 3318.66 (51.8%) | 2035.07 (31.8%) | 1560.62 (24.4%) | 37.56 (0.6%) | 6.82 (0.1%) | 0.82 (<0.1%) |
| Dicaffeoylquinic Acids (diCQAs) and Derivatives | ||||||||
| raw | 7308.38 | 13.09 (0.2%) | 8.00 (0.1%) | 3.51 (<0.1%) | 1.11 (<0.1%) | 1.01 (<0.1%) | <LOQ | <LOQ |
| Sous vide | 6464.06 | 3295.71 (51%) | 1602.48 (24.8%) | 794.63 (12.3%) | 760.73 (11.8%) | 251.38 (3.9%) | 6.43 (0.1%) | 2.33 (<0.1%) |
| Other Hydroxycinnamic Acids | ||||||||
| raw | 7.40 | 1.01 (13.6%) | 1.16 (15.7%) | 0.49 (6.7%) | 2.92 (39.4%) | <LOQ | <LOQ | <LOQ |
| Sous vide | 72.09 | 8.20 (11.4%) | 1.60 (2.2%) | 7.39 (10.3%) | 49.27 (68.4%) | 1.30 (1.8%) | 2.76 | 2.02 |
| Total phenolic Acids | ||||||||
| raw | 13,023.11 | 69.37 (0.5%) | 50.21 (0.4%) | 33.10 (0.3%) | 19.63 (0.2%) | 17.74 (0.1%) | 0.78 (<0.1%) | 0.19 (<0.1%) |
| Sous vide | 12,938.58 | 7697.77 (59.5%) | 4922.74 (38%) | 2837.09 (21.9%) | 2370.62 (18.3%) | 290.24 (2.2%) | 16.01 (0.1%) | 5.17 (<0.1%) |
| Flavonoids | ||||||||
| Apigenin Derivatives | ||||||||
| raw | 3.56 | 2.68 (75.3%) | 0.74 (20.8%) | <LOQ | <LOQ | 0.98 (27.5%) | <LOQ | <LOQ |
| Sous vide | 20.59 | 14.13 (68.6%) | 5.98 (29%) | 4.20 (20.4%) | 4.14 (20.1%) | 3.65 (17.8%) | <LOQ | <LOQ |
| Luteolin Derivatives | ||||||||
| raw | 119.81 | 20.77 (17.3%) | 9.77 (8.2%) | 7.23 (6%) | 5.32 (4.4%) | 4.24 (3.5%) | 0.22 (0.2%) | 0.18 (0.2%) |
| Sous vide | 158.58 | 135.60 (85.5%) | 69.08 (43.6%) | 50.08 (31.6%) | 28.55 (18%) | 26.04 (16.4%) | 7.41 (4.7%) | 5.64 (3.6%) |
| Quercetin Derivatives | ||||||||
| raw | 2.72 | <LOQ | 0.00 | 0.00 | 0.00 | <LOQ | 0.00 | 0.00 |
| Sous vide | 6.63 | 3.14 (47.3%) | 1.42 (21.4%) | <LOQ | <LOQ | 1.65 (24.9%) | <LOQ | 0.00 |
| Total Flavonoids | ||||||||
| raw | 126.09 | 23.45 (18.6%) | 10.51 (8.3%) | 7.23 (5.7%) | 5.32 (4.2%) | 5.22 (4.1%) | 0.22 (0.2%) | 0.18 (0.1%) |
| Sous vide | 197.70 | 161.21 (82.3%) | 84.39 (41.2%) | 54.28 (29.2%) | 32.68 (17.6%) | 31.34 (16.9%) | 7.41 (4%) | 5.64 (3%) |
| Total (Poly)phenols | ||||||||
| raw | 13,149.20 | 92.82 (0.7%) | 60.72 (0.5%) | 40.33 (0.3%) | 24.95 (0.2%) | 22.96 (0.2%) | 1.00 (<0.1%) | 0.37 (<0.1%) |
| Sous vide | 13,136.28 | 7858.98 (59.8%) | 5007.13 (38.1%) | 2891.37 (22%) | 2403.30 (18.3%) | 321.58 (2.5%) | 23.42 (0.2%) | 10.81 (0.1%) |
| Phenolic Catabolites | ||||||||
| raw | 0.00 | 0.00 | 0.00 | 67.05 | 73.95 | 100.84 | 238.22 | 863.13 |
| Sous vide | 0.00 | 0.00 | 0.00 | 72.08 | 123.73 | 584.65 | 1918.16 | 5899.00 |
a
Results are expressed as total μg (poly)phenolic compound per g red cardoon sample dry matter. Total (poly)phenol bioaccessibility (%) is included in brackets. <LOQ, below the limit of quantification.