Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

White cabbage and gherkin are vegetables that widely consumed as pickles well raw vegetables. In this research, we explored the effect of pickling on bioaccessibility phenolics flavonoids changes in anti-oxidant activity after vitro digestion. general, process enhances white gherkin. The total (TP) cabbages, pickled gherkins, gherkins is determined 125.2%, 185.1%, 369.2%, 462%, respectively. contrast, digestion vegetables, antioxidant reduced. So it can be concluded both good sources bioaccessible flavonoids. consumption these their suggested to promote reduction diseases plagued by free radicals.