Table 3.
Total polyphenols, polyphenols bioaccessibility and antioxidant activity in the non-digested and the bioaccessible of samples after in vitro digestion, both in control and fermented chia and sesame samples.
| Chia | Sesame | |||
|---|---|---|---|---|
| Control | Fermented | Control | Fermented | |
| Total polyphenols in the bioaccessible fraction (mg GA eq./g sample) |
17.09 ± 3.26 c | 13.54 ± 0.25 ab | 12.87 ± 1.38 a | 11.54 ± 0.28 a |
| Total polyphenols in the non-digested fraction (mg GA eq./g sample) |
2.60 ± 0.09 a | 3.33 ± 0.04 bc | 3.03 ± 0.36 b | 3.14 ± 0.17 b |
| Polyphenols bioaccessibility (%) | 55.8 ± 10.6 a | 85.8 ± 1.6 b | 110 ± 12 c | 82 ± 2 b |
| Polyphenols recovery index (%) | 64.06 ± 6.62 a | 85.78 ± 0.92 b | 136 ± 7 d | 108 ± 5 c |
| Antioxidant activity in the bioaccessible fraction (mg TE/g sample) |
40 ± 2 ab | 35 ± 8 a | 32.1± 2 a | 26 ± 7 a |
| Antioxidant activity in the non-digested fraction (mg TE/g sample) |
28 ± 3 c | 17 ± 2 ab | 19 ± 2 b | 15.5 ± 0.7 a |
a–c Letters refer to the homogenous groups obtained for different samples (control and fermented chia; control and fermented sesame) at statistical significance of 95% (p < 0.05).