Table 2.
Free, bound and total phenolic compositions (µg/g DW) of dried longan pulp before and after fermentation by lactic acid bacteria
| Phenolics | Free | Bound | Total | |
|---|---|---|---|---|
| Gallic acid | Non-fermented | 626.2 ± 7.3 (48.6) | 661.3 ± 64.6 (51.4) | 1287.5 ± 71.9 |
| Fermented | 1009.1 ± 26.5* (90.5) | 105.4 ± 5.9* (9.5) | 1114.6 ± 32.4* | |
| Protocatechuic acid | Non-fermented | nd | 277.5 ± 2.2 (100) | 277.5 ± 2.2 |
| Fermented | nd | 251.9 ± 8.4 (100) | 251.9 ± 8.4 | |
| Vanillic acid | Non-fermented | nd | 3637.8 ± 110.2 (100) | 3637.8 ± 110.2 |
| Fermented | 768.0 ± 7.0 (22.0) | 2691.5 ± 121.5* (88.0) | 3459.5 ± 114.5 | |
| Syringic acid | Non-fermented | 1297.2 ± 20.1 (100) | nd | 1297.2 ± 20.1 |
| Fermented | 1205.7 ± 87.4 (100) | nd | 1205.7 ± 87.4 | |
| (-)-Epicatechin | Non-fermented | 1443.4 ± 19.0 (100) | nd | 1443.4 ± 19.0 |
| Fermented | 1676.0 ± 113.6 (100) | nd | 1676.0 ± 113.6 | |
| 4-Methylcatechol | Non-fermented | 1116.2 ± 39.0 (86.4) | 583.4 ± 65.7 (13.6) | 1699.6 ± 56.4 |
| Fermented | 1502.2 ± 30.1* (91.9) | 149.4 ± 381.1* (8.1) | 1632.9 ± 69.4* | |
| p-Coumaric acid | Non-fermented | nd | 4.4 ± 0.7 (100) | 4.4 ± 0.7 |
| Fermented | nd | 2.1 ± 0.1* (100) | 2.1 ± 0.1* | |
| Isoquercitrin | Non-fermented | nd | 174.3 ± 17.4 (100) | 174.3 ± 17.4 |
| Fermented | nd | 130.7 ± 39.3 (100) | 130.7 ± 39.3 |
The data are given as mean ± SD (n = 3)
nd not detected
Values in parentheses show the percentage contribution of each fraction to the total
Significant differences are shown at p < 0.05*