. 2022 Sep;60(3):293–307. doi: 10.17113/ftb.60.03.22.7104

Table 3. Bioaccessibility of total and individual polyphenols, oxalic acid, nitrate and l-ascorbic acid in spinach lemon juice formulations.

Sample	Bioaccessibility/%
	Total phenolics
	Salivary phase	Gastric phase	Intestinal phase
S	(111.6±8.2)^abA	(105.2±20.6)^abA	(91.9±7.6)^abA
S+L₂	(112.8±14.9)^abA	(90.4±11.2)^bB	(86.5±10.0)^abB
S+L₅	(111.2±10.9)^abA	(106.9±13.0)^abAB	(90.2±7.7)^abB
S+L₁₀	(107.3±6.4)^bA	(109.5±23.7)^abA	(75.7±16.9)^bB
S+L₂₀	(132.1±13.3)^aA	(139.5±6.8)^aA	(105.9±11.8)^aB
Mean	(115.0±8.7)^A	(110.3±16.0)^A	(90.0±9.7)^B
		Total flavonoids		Total phenolic acids
	Salivary phase	Gastric phase	Intestinal phase		Salivary phase	Gastric phase	Intestinal phase
S	(90.9±1.0)^bA	(77.9±1.2)^cC	(84.1±1.0)^aB		(105.9±3.2)^aA	(82.8±2.8)^abC	(91.4±5.0)^abB
S+L₂	(101.6±0.4)^aA	(84.6±1.7)^bB	(85.7±1.0)^aB		(93.7±2.4)^cA	(73.4±5.6)^cC	(84.0±4.5)^cB
S+L₅	(101.9±5.2)^aA	(90.9±1.2)^aB	(84.2±1.0)^aC		(101.8±3.1)^abA	(79.1±2,8)^abcC	(88.0±1.9)^bcB
S+L₁₀	(91.4±0.6)^bA	(80.4±4.6)^cB	(75.9±1.0)^bB		(97.2±3.2)^bcA	(77.9±8.8)^bcC	(88.3±4.9)^bcB
S+L₂₀	(106.2±12.3)^aA	(88.2±0.9)^aB	(81.6±1.0)^aB		(100.9±4.6)^abA	(85.1±3.8) ^aB	(97.4±3.3)^aA
Mean	(98.4±6.2)^A	(84.4±4.8)^B	(82.3±3.4)^B		(100.0±4.1)^A	(79.7±4.1)^C	(89.8±4.5)^B
		Oxalic acid		Nitrate
	Salivary phase	Gastric phase	Intestinal phase		Salivary phase	Gastric phase	Intestinal phase
S	(99.1±0.7)^bcA	(85.86±0.05)^bcB	(64.7±0.7)^dC		(81.7±5.4)^aA	(66.5±1.7)^bB	(51.9±2.8)^bC
S+L₂	(98.8±1.1)^cA	(85.6±0.3)^cB	(66.6±0.4)^cC		(86.3±4.8)^aA	(69.7±2.4)^abB	(51.5±2.2)^bC
S+L₅	(101.0±0.3)^aA	(87.4±0.2)^aB	(68.5±0.3)^aC		(88.0±6.0)^aA	(69.2±0.9)^abB	(54.4±1.6)^bC
S+L₁₀	(99.6±0.5)^bcA	(85.9±0.1)^cB	(67.5±0.6)^bC		(83.3±6.5)^aA	(71.5±0.8)^aA	(52.1±5.3)^abB
S+L₂₀	(99.92±0.08)^bcA	(85.87±0.07)^bcB	(66.9±0.6)^bcC		(92.9±1.9)^aA	(70.1±1.7)^abB	(60.2±1.2)^aC
Mean	(99.7±0.8)^A	(86.1±0.6)^B	(66.8±1.2)^C		(86.4±3.9)^A	(69.4±1.6)^B	(54.0±3.2)^C
		l-ascorbic acid		p-coumaric acid
	Salivary phase	Gastric phase	Intestinal phase		Salivary phase	Gastric phase	Intestinal phase
S	(107.7±1.7)^aA	(109.0±6.0)^aA	(103.8±3.5)^aA		(100.3±5.5)^aA	(104.6±4.1)^aA	(96.5±2.9)^aA
S+L₂₀	(100.78±0.03)^bA	(101.6±0.5)^aA	(100.8±8.4)^aA		(96.8±2.1)^aA	(89.5±3.2)^aAB	86.2±3.9)^aB
Mean	(104.3±4.9)^A	(105.3±5.2)^A	(102.3±2.1)^A		(98.5±2.5)^A	(97.0±10.7)^A	(91.3±7.1)^A
		Ferulic acid				Quercetin
	Salivary phase	Gastric phase	Intestinal phase		Salivary phase	Gastric phase	Intestinal phase
S	(101.2±4.1)^aA	(97.7±5.7)^aA	(92.5±0.4)^aA		(101.5±1.0)^aA	(99.9±0.8)^aAB	(98.06±0.02)^bB
S+L₂₀	(108.8±5.5)^aA	(98.2±11.0)^aA	(93.8±3.9)^aA		(101.2±0.5)^aA	(98.8±0.9)^aAB	(100.1±0.1)^aB
Mean	(105.0±5.4)^A	(98.0±0.4)^AB	(93.2±0.9)^B		(101.3±0.2)^A	(99.3±0.7)^B	(99.1±1.5)^B

Data are presented as mean value±S.D, N=5 and N=2 for l-ascorbic acid, p-coumaric acid, ferulic acid and quercetin. Different lower case letters indicate significant differences at p≤0.05 within each phase. Capital letters indicate significant differences at p≤0.05 among all phases. S=spinach, φ(lemon juice)=2, 5, 10 and 20% (L₂, L₅, L₁₀ and L₂₀)