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Table 2 Effects of extraction solvents and in vitro digestion total flavonoid concentrations (TFC, mg CE/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

  

TFC (mg CE/100 mL)

   
  

In vitro digestion phase

 

Significance level

 

Sample

Extract

Undigested

Gastric

Duodenal

Extract (A)

Digestion phase (B)

A*B

Juice

Water

37.87 ± 5.04b

43.07 ± 1.17ab

8.79 ± 0.94c

0.6801

<0.0001

0.6317

 

50 % Ethanol

36.07 ± 2.64b

43.39 ± 3.03ab

9.02 ± 1.31c

   
 

Ethanol

37.13 ± 2.22b

50.71 ± 7.57a

7.64 ± 2.39c

   

Marc

Water

199.40 ± 40.95ab

182.50 ± 10.63ab

41.05 ± 6.89c

0.0255

<0.0001

0.5887

 

50 % Ethanol

157.80 ± 11.95b

183.30 ± 13.96b

37.55 ± 4.96c

   
 

Ethanol

282.20 ± 57.92a

249.10 ± 54.73ab

62.06 ± 13.91c

   

Peel

Water

1197.00 ± 29.77c

1385.00 ± 64b

309.64 ± 73.62e

<0.0001

<0.0001

0.0016

 

50 % Ethanol

1505.00 ± 98.14ab

1602.00 ± 105.10a

340.08 ± 86.31e

   
 

Ethanol

844.80 ± 9.35d

953.90 ± 49.27d

193.59 ± 39.15e

   
  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. CE catechin equivalent