Table 4.
Concentration of anthocyanins (glycoside forms), and anthocyanidins (aglycoside forms) during fermentation and β-glucosidase activity of S. cerevisiae
| Time (h) | Anthocyanins (µg/g of FRB) | Anthocyanidins (µg/g of FRB) | β-glucosidase [relative activity (%)] | ||
|---|---|---|---|---|---|
| Cyanidin-3-glucoside | Peonidin-3-glucoside | Cyanidin | Peonidin | ||
| 0 | 324.66 ± 16.23 | 231.65 ± 11.58 | 226.73 ± 11.34 | 86.73 ± 4.34 | 16.67 ± 2.08 |
| 1 | 319.96 ± 12.76 | 219.71 ± 10.99 | 229.74 ± 11.49 | 94.49 ± 4.72* | 41.67 ± 3.15 |
| 3 | 297.43 ± 14.87* | 215.74 ± 10.79 | 244.16 ± 11.21 | 97.07 ± 3.85* | 58.33 ± 3.92 |
| 6 | 275.23 ± 13.76* | 188.38 ± 10.42*** | 258.36 ± 11.92* | 114.86 ± 3.74*** | 85.00 ± 3.25 |
| 12 | 235.09 ± 15.22*** | 178.49 ± 8.92*** | 284.06 ± 13.20*** | 121.29 ± 4.06*** | 91.67 ± 4.83 |
| 18 | 194.93 ± 12.11*** | 171.31 ± 9.57*** | 309.76 ± 10.49*** | 125.95 ± 4.30*** | 95.00 ± 3.83 |
| 24 | 190.03 ± 13.25*** | 163.66 ± 10.18*** | 312.90 ± 11.65*** | 130.93 ± 4.55*** | 100.00 ± 4.00 |
The significant difference between the anthocyanins (cyanidin-3-glucoside or peonidin-3-glucoside) or anthocyanidins (cyanidin or peonidin) at different time points (1, 3, 6, 12, 18, and 24 h) during fermentation and the respective anthocyanins or respective anthocyanidins at 0 h of fermentation were represented as * (p < 0.05), ** (p < 0.01), and *** (p < 0.001)