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

Table 4

Antioxidant capacity (𝜇mol TE equivalents/g of red cabbage or per mL of anthocyanin-rich extract) of untreated and digested samples. Data are means ± SD (𝑛=3).

Digestion phase	ABTS	FRAP
Raw red cabbage
Initial	14.18±0.21^a	4.91±0.01^a
Pepsin digestion	13.02±0.60^a	4.36±0.63^a
Pancreatin-bile digestion	9.07±0.23^b	2.93±0.21^b
Anthocyanin-rich extract
Initial	4.79±0.23^a	2.25±0.15^a
Pepsin digestion	3.57±0.24^a	2.21±0.19^a
Pancreatin-bile digestion	2.42±0.14^b	1.13±0.08^b

Superscript letters within the same column indicate significant differences among the antioxidant capacity, 𝑃≤0.05.