. 2023 Feb 11;12(4):781. doi: 10.3390/foods12040781

Table 4.

In vitro stability, solubility, and bioaccessibility of phenolic compounds from different black rosehip extracts.

Extract	Nondigested (µg/mL)	Stability ¹ (%)	Solubility ² (%)	Bioaccessibility ³ (%)
	Catechin
SCO₂-aqEtOH	1070.4 ± 23.9 ^B	42.94 ± 4.60 ^A	37.48 ± 7.72 ^A	30.17 ± 3.12 ^A
UA-EtOH	1642.5 ± 262.2 ^A	44.16 ± 4.90 ^A	39.24 ± 6.01 ^A	30.32 ± 1.39 ^A
PH-H₂O	961.1 ± 37.4 ^B	43.50 ± 7.51 ^A	38.15 ± 9.72 ^A	20.89 ± 4.37 ^B
	Epicatechin
SCO₂-aqEtOH	406.6 ± 52.5 ^A	39.27 ± 7.15 ^A	31.28 ± 9.54 ^A	29.85 ± 5.09 ^A
UA-EtOH	388.3 ± 98.1 ^A	36.53 ± 1.90 ^A	30.29 ± 4.44 ^A	25.81 ± 1.79 ^AB
PH-H₂O	255.0 ± 31.1 ^B	44.47 ± 7.81 ^A	34.17 ± 8.42 ^A	24.35 ± 2.31 ^B
	Quercetin-3-O-glucoside
SCO₂-aqEtOH	510.7 ± 10.7 ^A	28.75 ± 1.52 ^A	26.72 ± 0.83 ^A	24.99 ± 1.65 ^A
UA-EtOH	479.3 ± 4.3 ^B	28.60 ± 3.23 ^A	25.82 ± 2.99 ^AB	20.46 ± 2.09 ^AB
PH-H₂O	252.9 ± 12.1 ^C	24.33 ± 2.34 ^A	20.96 ± 2.37 ^B	18.38 ± 2.56 ^B
	Vanillin
SCO₂-aqEtOH	37.6 ± 2.0 ^A	39.44 ± 1.11 ^A	26.03 ± 3.70 ^A	23.82 ± 1.06 ^AB
UA-EtOH	28.3 ± 3.1 ^B	28.74 ± 2.29 ^B	25.45 ± 3.11 ^A	22.73 ± 1.14 ^B
PH-H₂O	21.8 ± 0.4 ^C	36.14 ± 1.63 ^A	30.19 ± 0.95 ^A	27.57 ± 2.63 ^A

Data are given as mean ± SD (n = 6); One Way Analysis of Variance (ANOVA) coupled with the Tukey’s post-hoc analysis to identify means with significant differences (p < 0.05) in each extract indicated by different capital letters (same column). ¹ Defined as the stability ratio of phenolics after in vitro gastrointestinal digestion. ² Defined as the percentage of the soluble phenolics to the initial total phenolic content. ³ Defined as the percentage of the soluble phenolics included in small (<200 nm) micelles or particles.