Table 2.
The content of individual polyphenol compounds in the free and bound polyphenol extracts of Betaphycus gelatinum substrate fermented by L. brevis for 0 h and 60 h.
| Free Polyphenol Content (μg/g DW) | Bound Polyphenol Content (μg/g DW) | |||
|---|---|---|---|---|
| 0 h | 60 h | 0 h | 60 h | |
| 4-hydroxybenzoic acid | 1.64 ± 0.02 a | 1.61 ± 0.02 a | 1.84 ± 0.04 A | 1.79 ± 0.03 A |
| ethyl vanillin | 24.05 ± 0.70 a | 48.91 ± 1.51 b | 11.65 ± 0.31 B | 2.23 ± 0.03 A |
| trans-cinnamic acid | 84.49 ± 3.47 b | 77.16 ± 0.47 a | 1244.25 ± 2.66 B | 195.74 ± 5.51 A |
| caffeic acid | nd | 1.60 ± 0.01 a | 1.63 ± 0.02 A | 1.67 ± 0.03 A |
| ferulic acid | 19.94 ± 0.56 a | nd | 16.74 ± 0.67 B | 12.81 ± 0.32 A |
| rosmarinic acid | nd | 560.94 ± 21.56 a | 583.75 ± 1.25 B | 171.77 ± 4.90 A |
| 1,3-O-dicaffeoylquinic acid | 2.39 ± 0.002 a | 3.17 ± 0.16 b | 2.49 ± 0.05 A | 2.38 ± 0.08 A |
| number of phenolic acids | 5 | 6 | 7 | 7 |
| sum of individul phenolic acid content | 132.51 ± 4.75 a | 693.40 ± 23.72 b | 1862.34 ± 4.99 B | 388.38 ± 10.89 A |
| gallocatechin | 4.25 ± 0.04 a | 8.76 ± 0.26 b | 9.44 ± 0.27 B | 8.96 ± 0.08 A |
| epigallocatechin | nd | 4.73 ± 0.19 a | 4.23 ± 0.06 A | 4.38 ± 0.20 A |
| epicatechin gallate | 3.51 ± 0.15 b | 2.39 ± 0.08 a | 3.71 ± 0.01 B | 2.42 ± 0.08 A |
| ellagic acid | 2.71 ± 0.05 a | 4.39 ± 0.12 b | 4.63 ± 0.15 A | 4.53 ± 0.03 A |
| quercetin | 1.62 ± 0.05 a | 1.60 ± 0.05 a | 3.09 ± 0.01 B | 1.65 ± 0.004 A |
| morin | 1.19 ± 0.03 a | 1.15 ± 0.002 a | 1.17 ± 0.004 A | nd |
| myricetin | 2.28 ± 0.07 a | nd | nd | nd |
| taxifolin | 1.13 ± 0.01 a | 1.14 ± 0.002 a | 1.13 ± 0.01 A | 1.13 ± 0.004 A |
| hinokiflavone | 42.50 ± 0.42 b | 39.33 ± 0.54 a | 49.03 ± 1.40 B | 43.02 ± 1.35 A |
| hyperoside | nd | 0.56 ± 0.002 a | 0.58 ± 0.01 A | 0.60 ± 0.03 A |
| isoquercitrin | nd | 0.67 ± 0.01 a | 0.68 ± 0.02 A | nd |
| kaempferol-3-O-glucoside | 1.18 ± 0.01 a | nd | nd | nd |
| cosemetin | nd | 0.81 ± 0.002 a | nd | nd |
| vitexin | 3.06 ± 0.10 a | nd | 3.46 ± 0.10 A | 3.31 ± 0.15 A |
| myricitrin | 3.24 ± 0.09 a | 3.22 ± 0.09 a | 3.40 ± 0.04 B | 3.21 ± 0.08 A |
| taxifolin-7-O-rhamnoside | nd | 1.50 ± 0.002 a | 1.50 ± 0.002 A | nd |
| isorhamnetin-3-O-glucoside | 3.44 ± 0.004 b | 1.97 ± 0.08 a | 3.35 ± 0.09 B | 1.97 ± 0.09 A |
| cyanidin | 2.47 ± 0.09 b | 2.01 ± 0.06 a | 7.28 ± 0.22 B | 1.83 ± 0.004 A |
| number of flavonoids | 13 | 15 | 15 | 12 |
| sum of individual flavonoid content | 72.58 ± 1.11 a | 74.22 ± 1.48 a | 96.68 ± 2.39 B | 77.00 ± 2.09 A |
| 2,4-dibromophenol | nd | 32.91 ± 0.89 a | 24.83 ± 0.88 A | nd |
| 2,4,6-tribromophenol | 1.40 ± 0.06 a | 21.67 ± 0.62 b | 2.27 ± 0.06 B | 1.13 ± 0.04 A |
| number of bromophenols | 1 | 2 | 2 | 1 |
| sum of individual bromophenol content | 1.40 ± 0.06 a | 54.57 ± 1.50 b | 27.11 ± 0.94 B | 1.13 ± 0.04 A |
| number of polyphenols | 19 | 23 | 24 | 20 |
| sum of individual polyphenol content | 206.48 ± 5.92 a | 822.19 ± 26.70 b | 1986.13 ± 8.32 B | 466.51 ± 13.02 A |
Different lowercase letters indicate significant differences between free polyphenol content (p < 0.05). Different uppercase letters indicate significant differences between bound polyphenol content (p < 0.05).