Fig. 1.

RP-HPLC analysis of: a) l-ascorbic acid and individual phenolic compounds on dry mass basis, b) p-coumaric acid, c) ferulic acid and d) quercetin in predigested (original sample) formulations of spinach (S) with φ(lemon juice)=2, 5, 10 and 20% (L₂, L₅, L₁₀ and L₂₀). Data are presented as mean value±S.D, N=3. Different letters indicate significant differences at p≤0.05