Table 5.

The changes in the content of phenolic acids (µg/g of FRB) during biotransformation

Time (h)	Protocatechuic acid	Caffeic acid	Syringic acid	p-coumaric acid
0	23.03 ± 1.15	26.74 ± 1.34	5.23 ± 0.26	195.09 ± 9.75
1	22.56 ± 1.13	26.05 ± 1.35	5.40 ± 0.27	201.55 ± 10.08
3	21.88 ± 1.09	27.68 ± 1.32	5.00 ± 0.25	185.88 ± 9.95
6	24.00 ± 1.22	25.45 ± 1.26	5.44 ± 0.27	202.32 ± 10.12
12	22.75 ± 1.14	26.87 ± 1.29	5.11 ± 0.28	192.67 ± 9.63
18	23.18 ± 1.16	28.12 ± 1.34	4.97 ± 0.25	204.00 ± 10.10
24	22.99 ± 1.15	27.07 ± 1.35	5.49 ± 0.27	200.55 ± 10.03

Significant difference was not observed between the phenolic acids (protocatechuic acid or caffeic acid or syringic acid or p-coumaric acid) at different time points (1, 3, 6, 12, 18, and 24 h) during fermentation and the respective phenolic acids at 0 h of fermentation