Table 2.

Vitamin C amounts in fruits and vegetables before and after digestion

Sample name	Sample number	Initial value (mg/100 g)	After digestion (mg/100 g)	Bioaccessibility (%)
1. Tangerine	1	22.1 ± 1.0a	5.9 ± 0.3b	27 ± 1
2. Banana	2	7.5 ± 0.3a	0.5 ± 0.0b	6 ± 0
3. Kiwi	3	47.8 ± 2.2a	25.4 ± 1.1b	53 ± 2
4. Strawberry	4	61.8 ± 2.8a	19.9 ± 0.9b	32 ± 1
5. Grapefruit	5	28.9 ± 1.3a	16.9 ± 0.8b	59 ± 3
6. Orange	6	37.8 ± 1.7a	19.9 ± 0.9b	53 ± 2
7. Pineapple	7	46.0 ± 2.1a	23.9 ± 1.1b	52 ± 2
8. Pomegranate	8	6.3 ± 0.3a	2.0 ± 0.1b	32 ± 1
9. Green apple	9	3.1 ± 0.1a	0.1 ± 0.0b	3 ± 0
10. Red apple	10	2.4 ± 0.1a	0.3 ± 0.0b	12 ± 1
11. Yellow apple	11	1.9 ± 0.1a	1.1 ± 0.0b	56 ± 3
12. Quince	12	8.2 ± 0.4a	0.1 ± 0.0b	2 ± 0
13. Pear	13	2.1 ± 0.1a	1.9 ± 0.1b	91 ± 4
14. Pear winter	14	3.4 ± 0.2a	0.3 ± 0.0b	9 ± 0
15. Tomato	15	15.9 ± 0.7a	7.5 ± 0.3b	47 ± 2
16. Cucumber	16	5.8 ± 0.3a	0.3 ± 0.0b	5 ± 0
17. Parsley	17	235.2 ± 10.6a	202.3 ± 9.2b	86 ± 4
18. Purple cabbage	18	326.9 ± 14.8a	230.2 ± 10.4b	71 ± 3
19. Arugula	19	39.5 ± 1.8a	12.6 ± 0.6b	32 ± 1
20. Curly lettuce	20	3.8 ± 0.2a	1.2 ± 0.1b	33 ± 2
21. Red pepper	21	150.6 ± 6.8a	101.7 ± 4.6b	68 ± 3
22. Green pepper	22	57.8 ± 2.6a	2.6 ± 0.1b	4 ± 0

Different letters indicate statistical differences between samples in the same row (p < 0.05)