Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion

•First measurement concerning the fruits antioxidants following in vitro digestion.•New information on the antioxidants of fruits.•Multiple methods for the measurement of total antioxidant capacity were highlights.•The relations between DPPH value, FRAP value and TEAC value as well as total phenolic content were studied.