Skip to main content

Table 1 Effects of extraction solvents and in vitro digestion on total phenolic concentrations (mg GAE/100 mL) of extracts of pomegranate co-products

From: Stability of total phenolic concentration and antioxidant capacity of extracts from pomegranate co-products subjected to in vitro digestion

  

TPC (mg GAE/100 mL)

   
  

In vitro digestion phase

Significance level

Sample

Extract

Undigested

Gastric

Duodenal

Extract (A)

Digestion phase (B)

A*B

Juice

Water

45.59 ± 7.48de

121.27 ± 18.37a

88.25 ± 10.30bc

0.0198

<0.0001

0.7586

 

50 % Ethanol

56.29 ± 2.69de

125.30 ± 10.73a

104.70 ± 4.20ab

   
 

Ethanol

40.33 ± 5.24e

109.70 ± 0.38ab

69.33 ± 3.95cd

   

Marc

Water

136.20 ± 6.99e

472.51 ± 11.88b

381.53 ± 3.37cd

<0.0001

<0.0001

<0.0001

 

50 % Ethanol

179.58 ± 19.73e

429.40 ± 13.53bc

335.60 ± 58.24d

   
 

Ethanol

14.65 ± 0.72f

761.83 ± 1.81a

497.20 ± 24.89b

   

Peel

Water

2658.00 ± 14.28c

2693.58 ± 52.64c

2264.42 ± 15.59e

<0.0001

<0.0001

0.0685

 

50 % Ethanol

2992.93 ± 26.83b

3185.00 ± 103.80a

2935.46 ± 32.57b

   
 

Ethanol

2458.03 ± 65.19d

2605.41 ± 44.03cd

2242.77 ± 50.38e

   
  1. Average values (±S.E) are presented. Rows and columns with different letter(s), per fruit fraction, are statistically significant different (p < 0.05)
  2. GAE gallic acid equivalent