<i>In vitro</i> phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with <i>Rhus coriaria</i> leaf powder

Abstract Goat yogurt samples fortified with 20% (w/v) Rhus coriaria leaf powder were in vitro digested order to evaluate the total phenolic content (TPC), antioxidant activity (AA), and bioaccessibility of compounds digestate. After digestion, TPC AA values R. coriaria-fortified yogurts increased compared undigested (P < 0.001). In particular, has about twice; whereas, have 10 6 times, for ABTS FRAP assays, respectively. The index was well above 100% all identified phenols; except (-)-epicatechin (82.04%), rutin (51.51%), gallic acid (5.42%). This different behavior highlighted that modulated by both yogurt-polyphenol complexes phenol stability under digestion system. These findings can contribute elucidate influence on capacity polyphenols recovery infortified yogurts, may help design dairy products better functional quality Practical Application L. (Sumac) is a polyphenol-rich Mediterranean plant be used as ingredient enrich fermented food such yogurt. However, evaluation bioaccessibility, is, released from stable digestive environment, thus able exert their biological effects gastrointestinal system, more important than these corresponding food. study content, activity, goat milk after simulated gastro-pancreatic digestion.