The effect of gastro intestinal digestion on total phenolic contents (TPC), total flavonoid contents (TFC), radical scavenging activity (RSA) and vitamin C levels of apple (Malus domestica) pomace and a local variety of jujube (Ziziphus mauritiana) pomace was evaluated after drying at 110 °C for 3 h in a hot air oven. The physicochemical properties and functional properties of apple and jujube pomaces were also assessed. Prior to digestion, apple pomace displayed greater levels of TPC, RSA and vitamin C (17.30 ± 0.59 GAE/g DW, 81.16 ± 3.27%, 0.078 ± 0.01 g/L, respectively) in comparison with jujube pomace (16.90 ± 0.66 GAE/g DW, 54.65 ± 2.09%, 0.069 ± 0.01 g/L, respectively), whereas, TFC level was found to be higher in jujube pomace (19.22 ± 0.87 QE/g DW). After digestion, both samples showed an increase in TPC (56.17 ± 2.14 and 52.01 ± 2.18 GAE/g DW for apple and jujube pomaces) and TFC levels (48.45 ± 1.87 and 53.82 ± 2.34 QE/g DW for apple and jujube pomaces) and it was perceived almost 3 to 4 times higher than the TPC and TFC of the samples before digestion. But, RSA of the fruit pomaces were found to be affected by the in vitro digestion which was observed as 54.65 ± 2.09 and 81.16 ± 3.27% respectively for apple and jujube pomaces. It may be suggested that the fruit powders may be incorporated in developing new functional foods rich in bio active compounds and thus can be utilized in different food applications.

胃肠消化对苹果 ( Malusdomestica ) 果渣和当地品种枣 ( Ziziphus mauritiana ) 的总酚含量 (TPC)、总黄酮含量 (TFC)、自由基清除活性 (RSA) 和维生素 C 水平的影响) 果渣在热风烘箱中在 110 °C 下干燥 3 小时后进行评估。还评估了苹果和枣渣的理化特性和功能特性。消化前，与枣渣 (16.90 ± 0.66 GAE/g) 相比，苹果渣显示出更高水平的 TPC、RSA 和维生素 C（分别为 17.30 ± 0.59 GAE/g DW、81.16 ± 3.27%、0.078 ± 0.01 g/L） g DW，分别为 54.65 ± 2.09%、0.069 ± 0.01 g/L），而发现枣渣中的 TFC 水平更高（19.22 ± 0.87 QE/g DW）。消化后，两个样品都显示出 TPC（苹果和枣渣分别为 56.17 ± 2.14 和 52.01 ± 2.18 GAE/g DW）和 TFC 水平（苹果和枣渣分别为 48.45 ± 1.87 和 53.82 ± 2.34 QE/g DW）和枣果渣的增加它被认为比消解前样品的 TPC 和 TFC 高出近 3 到 4 倍。但，发现果渣的 RSA 受到体外消化的影响，观察到苹果和枣渣分别为 54.65 ± 2.09 和 81.16 ± 3.27%。可能有人建议将果粉用于开发富含生物活性化合物的新型功能性食品，从而可用于不同的食品应用。