Matrix Effects on the Stability and Antioxidant Activity of Red Cabbage Anthocyanins under Simulated Gastrointestinal Digestion

Table 1

Total phenolics and anthocyanins content in different digestion phases of red cabbage and anthocyanin-rich extract. Data are means ± SD (𝑛=3).

Digestion phase	Total phenolics^1	Anthocyanins^2
Raw red cabbage (mg/100 g of cabbage)
Initial	108.78±7.61^a	34.28±1.60^a
Pepsin digestion	136.04±7.71^a	55.77±1.19^b
Pancreatin-bile digestion	126.60±18.25^a	23.21±1.52^c
Anthocyanin-rich extract (mg/100 mL of extract)
Initial	36.04±1.24^a	30.15±1.24^a
Pepsin digestion	42.12±3.98^a	30.13±4.89^a
Pancreatin-bile digestion	54.73±3.56^b	3.99±0.08^b

1Expressed as gallic acid equivalents; ²expressed as cyanidin 3-glucoside equivalents; superscript letters within the same column indicate significant differences among the phenolics and anthocyanins content, 𝑃≤0.05.