Table 1.
Mean phenolic contents (mg/100 g FW) of apricot pomaces during solid-state fermentation
| Phenolics ([M + H] + ion, fragments | Cinnamic acids | Flavonols | ||
|---|---|---|---|---|
| 3-CQA (355, 181) | 5-CQA (355, 181) | Q-3-rut (611, 303) | Q-3-ac-gluc* (517,303) | |
| Aspergillus niger | ||||
| FD | ||||
| 0 | 7.81 ± 0.31a | 15.14 ± 0.61a | 16.50 ± 0.66a | 5.71 ± 0.23a |
| 2 | 5.23 ± 0.21b | 12.17 ± 0.49c | 15.65 ± 0.63b | 4.81 ± 0.19b |
| 6 | 4.93 ± 0.20c | 12.65 ± 0.51b | 15.61 ± 0.62b | 4.26 ± 0.17c |
| 9 | 4.58 ± 0.18d | 11.78 ± 0.47d | 14.50 ± 0.58c | 4.15 ± 0.17d |
| 14 | 4.23 ± 0.17e | 11.26 ± 0.45e | 14.13 ± 0.57d | 4.07 ± 0.16e |
| Rhizopus oligosporus | ||||
| 0 | 7.81 ± 0.31a | 15.14 ± 0.61a | 16.50 ± 0.66b | 5.71 ± 0.23a |
| 2 | 5.06 ± 0.20e | 10.21 ± 0.41e | 15.69 ± 0.63d | 4.70 ± 0.19d |
| 6 | 5.76 ± 0.23d | 11.74 ± 0.47d | 15.98 ± 0.64c | 4.89 ± 0.20c |
| 9 | 6.59 ± 0.26b | 13.48 ± 0.54b | 18.17 ± 0.73a | 5.15 ± 0.21b |
| 14 | 5.98 ± 0.24c | 12.39 ± 0.50c | 16.58 ± 0.66b | 4.59 ± 0.18e |
Values (mean ± SD, n = 3) in the same column with different letters (a–e) significantly differ (p < 0.05) (ANOVA “Tukey’s Multiple Comparison Test”). FD fermentation day, 3-CQA 3-caffeoylquinic acid (neochlorogenic acid), 5-CQA 5-caffeoylquinic acid (chlorogenic acid), Q-3-rut quercetin-3-rutinoside (rutin), Q-3-ac-gluc Quercetin-3(6″acetyl-glucoside) * Tentative identification