Effect of boiling time on the stability of the phenolic compounds in wedang uwuh after gastric digestion

Abstract Plant-based products are an excellent source of dietary phenolic compounds, such as herbal drinks, juices, dried fruits, etc. Wedang uwuh is one the drinks that made from a mixture plants. In previous studies, it has been reported boiling time affects total content and antioxidant capacity wedang uwuh. However, there no research on effects digestion stability components in This study aims to evaluate compounds after gastric simulation with different times 5, 10, 15 minutes. used assay, DPPH• radical scavenging determine simulation. We found affected amount extractable during digestion. There was degraded DPPH The before consumption did not indicate quantity bioaccessible. Further using intestinal needed obtain bioaccessibility