Table 2.

Polyphenol compounds of emulsion of soybean oil-in-water emulsion (4:6, w/w) with added peppermint extract (400 mg/kg) without iron during oxidation at 25 °C in the dark

pH	Day	Peak area in electronic units(1)
		Catechin	Unidentified 1	Caffeic acid	Luteolin-rutinoside	Unidentified 2	Rosmarinic acid	Salvianolic acid B	Isosalvianolic acid A	Luteolin	Unidentified 3	Total
2.6	0	66.56 ± 2.16	49.25 ± 4.30	105.48 ± 0.51	37.21 ± 0.07bc	288.67 ± 7.37a	348.41 ± 1.50a	18.92 ± 1.80	43.89 ± 0.74	56.83 ± 4.29a	45.71 ± 0.64	1060.94 ± 6.73
	3	59.31 ± 4.03	38.96 ± 3.50	107.89 ± 6.42	28.42 ± 1.18c	267.24 ± 2.72a	298.19 ± 9.26b	17.66 ± 0.64	39.10 ± 2.88	47.39 ± 1.65ab	34.85 ± 2.76	939.01 ± 24.08
	6	54.31 ± 2.74	35.97 ± 0.53	117.17 ± 0.28	54.13 ± 0.67a	253.42 ± 4.82b	231.18 ± 8.41c	13.17 ± 0.77	39.28 ± 1.01	46.52 ± 2.84b	20.36 ± 1.41	865.52 ± 13.84
4.0	0	62.39 ± 13.98a	34.29 ± 1.24	89.59 ± 8.83a	31.52 ± 6.82a	253.80 ± 13.56a	354.23 ± 11.78a	19.06 ± 0.65a	37.67 ± 6.39	51.53 ± 8.83	42.25 ± 5.40	976.34 ± 57.33
	3	31.38 ± 0.41b	26.09 ± 0.03	38.38 ± 6.65b	24.81 ± 2.59ab	211.92 ± 12.08b	320.08 ± 8.92b	12.79 ± 3.73ab	36.52 ± 0.35	50.75 ± 7.94	37.80 ± 0.15	790.53 ± 36.67
	6	25.78 ± 4.81b	25.57 ± 0.84	35.18 ± 0.01b	22.77 ± 1.44b	187.80 ± 11.36b	251.60 ± 5.32c	11.45 ± 3.73b	36.20 ± 0.62	43.89 ± 4.04	22.58 ± 0.21	662.81 ± 29.50
6.0	0	72.18 ± 4.47a	32.35 ± 1.15	92.19 ± 4.20a	30.31 ± 2.53	180.61 ± 8.83a	301.40 ± 14.67a	10.27 ± 2.25	41.22 ± 1.67a	43.96 ± 1.14a	n.d(2)	804.49 ± 15.90
	3	52.64 ± 6.58b	8.99 ± 0.60	70.19 ± 13.09b	25.66 ± 3.85	157.14 ± 3.40ab	209.96 ± 1.95b	10.74 ± 2.21	32.33 ± 3.04ab	36.79 ± 2.25b	n.d	604.43 ± 20.57
	6	28.36 ± 3.56c	9.91 ± 1.00	36.37 ± 0.07c	22.61 ± 4.05	137.54 ± 10.63b	171.35 ± 4.47c	8.49 ± 0.09	26.27 ± 5.60b	26.55 ± 6.01c	n.d	467.44 ± 5.96

⁽¹⁾Different superscript means significantly different values among samples at the same pH in each polyphenol by Duncan’s multiple range test (p < 0.05)

⁽²⁾Not detected