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. 2023 Oct 12;12(10):1850. doi: 10.3390/antiox12101850

Figure 2.

Figure 2

Quantification of quercetin (A) and kaempferol (B) in kale juices fermented at 37 °C. KJ, kale juice; PKJ, pasteurized kale juice before fermentation. KJ-EFEL6901, KJ-EFEL6800, KJ-MG7011, and KJ-EFEL2061 corresponded to the kale juices fermented with Limosilactobacillus reuteri EFEL6901, L. fermentum EFEL6800, L. fermentum MG7011, and Leuconostoc citreum EFEL2061, respectively. Quercetin and kaempferol contents were measured by HPLC analysis. Results are expressed as means ± SD (n = 3). The statistical analysis was performed using the independent t-test compared with PKJ (* p < 0.001).