Carob fruit is considered as a rich source of phenolics that are linked with potent health effects. The aim of this work was to study the effect of a triple-step digestion on the stability of phenolics and antioxidant potency in carob products. Results showed that the gastric and intestinal steps induced the most significant changes in the stability of pure phenolics; their recovery ranged between 61 and 88% at oral, 40–87% at gastric and 16–57% at intestinal step. Regarding to the carob products, the yield of phenolic contents were ranged from 0.83 to 1.41 for gastric and from 0.43 to 0.82 for intestinal phase. The counterpart yield of antioxidant potency was 0.84–1.66 and 0.48–0.67, respectively. HPLC analysis also disclosed interesting findings; the stability of phenolics is strongly influenced by their chemical structure. In general, the phenolic acids are quite resistant under digestion procedure, whereas the flavonols are mostly degraded when they were subjected into digestion. Results points out that the carob phenolics are degraded, released from food matrix or attached to other food or digestive juice constituents. Furthermore, the critical role of food matrix was underlined as the food components had a protective effect against pH changes and enzymatic activities along digestion.

角豆果被认为是酚类的丰富来源，与有效的健康影响有关。这项工作的目的是研究三步消化对角豆树产品中酚类化合物的稳定性和抗氧化剂功效的影响。结果表明，胃和肠步骤引起了纯酚稳定性的最显着变化。口服时，它们的恢复率在61％到88％之间，胃部的恢复率在40％至87％之间，肠部的恢复率在16％至57％之间。关于角豆制品，胃中酚含量的产率范围为0.83至1.41，肠相为酚含量的产率范围为0.43至0.82。相应的抗氧化剂效价分别为0.84–1.66和0.48–0.67。HPLC分析还揭示了有趣的发现；酚醛化合物的稳定性在很大程度上受到其化学结构的影响。一般来说，酚酸在消化过程中具有很强的抵抗力，而黄酮醇经过消化后大部分被降解。结果指出，角豆树胶酚被降解，从食物基质中释放出来或附着在其他食物或消化液成分上。此外，强调了食物基质的关键作用，因为食物成分对消化过程中的pH值变化和酶活性具有保护作用。