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

Table S1. pH values of spinach lemon juice formulations.

Sample	Original sample	Initial phase	pH Salivary phase	Gastric phase	Intestinal phase
S	(5.06±0.05)^aD	(6.66±0.04)^aC	(6.82±0.07)^aB	(2.24±0.01)^aE	(7.04±0.02)^aA
S+L₂	(4.65±0.01)^bD	(6.60±0.02)^bC	(6.65±0.01)^bB	(2.10±0.02)^bE	(6.70±0.01)^bA
S+L₅	(4.04±0.02)^cD	(6.13±0.03)^cC	(6.16±0.02)^cB	(2.04±0.01)^cE	(6.64±0.01)^cA
S+L₁₀	(3.83±0.01)^dD	(5.29±0.02)^dC	(5.28±0.02)^dB	(1.94±0.01)^dE	(6.30±0.01)^dA
S+L₂₀	(3.34±0.01)^eC	(4.45±0.03)^eB	(4.39±0.01)^eB	(1.78±0.02)^eD	(6.12±0.02)^eA

Data are presented as mean value±S.D, N=4. Different lower case letters indicate significant differences at p≤0.05 in each phase separately. 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)