. 2011 Dec 15;51(6):1094–1101. doi: 10.1007/s13197-011-0606-7

Table 2.

Phenolic compositions (mg/L ± standard deviation) of the mandarin juices and wines

	Juices			Wines
	SJ	RJ	FJ	SW	RW	FW
Hydroxybenzoic acids
Protocatechuic acid	0.66 ± 0.01^a	0.35 ± 0.01^c	0.44 ± 0.01^b	0.26 ± 0.01^a	0.14 ± 0.01^b	0.17 ± 0.02^b
p-Hydroxybenzoic acid	0.92 ± 0.02^a	0.55 ± 0.03^c	0.68 ± 0.03^b	0.35 ± 0.01^a	0.20 ± 0.01^b	0.18 ± 0.01^b
Vanillic acid	1.3 ± 0.02^a	0.74 ± 0.02 ^c	0.86 ± 0.01^b	0.56 ± 0.01^a	0.29 ± 0.02^c	0.37 ± 0.01^b
Total	2.9 ± 0.0 ^a	1.6 ± 0.06 ^c	2.0 ± 0.01^b	1.2 ± 0.01^a	0.63 ± 0.02^c	0.72 ± 0.01^b
Hydroxycinnamic acids
Caffeic acid	2.7 ± 0.03^a	0.71 ± 0.01 ^c	1.6 ± 0.04^b	1.1 ± 0.05^a	0.22 ± 0.00^c	0.71 ± 0.00^b
Chlorogenic acid	5.0 ± 0.66^a	0.88 ± 0.03 ^c	2.4 ± 0.04^b	2.1 ± 0.21^a	0.34 ± 0.02^c	1.0 ± 0.01^b
p-Coumaric acid	2.3 ± 0.37^a	0.17 ± 0.04^b	0.37 ± 0.04^b	0.90 ± 0.05^a	0.07 ± 0.01^b	0.16 ± 0.02^b
Ferulic acid	20.8 ± 5.55^a	5.4 ± 0.16^b	6.6 ± 0.25^b	8.1 ± 1.16^a	2.1 ± 0.14^b	2.9 ± 0.18^b
Sinapic acid	5.7 ± 0.21^a	2.0 ± 0.03 ^c	2.8 ± 0.03^b	2.4 ± 0.01^a	0.66 ± 0.02^c	1.2 ± 0.04^b
Total	36.5 ± 6.7^a	9.2 ± 0.05 ^b	13.8 ± 0.24^b	14.6 ± 1.3^a	3.4 ± 0.10^c	6.0 ± 0.25^b
Flavanones
Narirutin	18.3 ± 0.51^a	6.6 ± 0.14^b	17.9 ± 0.13^a	7.3 ± 0.06^b	2.6 ± 0.15^c	7.9 ± 0.13^a
Hesperidin	74.1 ± 0.96^a	18.7 ± 0.44^c	40.5 ± 0.04^b	31.1 ± 0.64^a	7.3 ± 0.44^c	17.7 ± 0.45^b
Didymin	0.75 ± 0.01 ^a	0.50 ± 0.03^b	0.44 ± 0.02^c	0.31 ± 0.01^a	0.21 ± 0.02^b	0.19 ± 0.01^b
Total	93.2 ± 0.46^a	25.8 ± 0.60^c	58.9 ± 0.07^b	38.7 ± 0.60^a	10.1 ± 0.60^c	25.8 ± 0.59^b

SJ Satsuma juice; RJ Robinson juice; FJ Fremont juice; SW Satsuma wine; RW Robinson wine; FW Fremont wine. Values represent means of triplicate (n = 3). Each group (juices/wines) is statistically compared within themselves

^a,b,c Different superscripts in the same row indicate statistical differences at the 0.05 (p < 0.05)