. 2019 Jan 23;11(2):248. doi: 10.3390/nu11020248

Table 2.

Level of vitamins and total phenolics (mg per 100 mL of PJ) in raw Portulaca oleracea L. juice (Raw-PJ), chemically acidified PJ (CA-PJ), and PJs fermented at 30°C for 36 h by Lactobacillus plantarum POM1, T1.3, and EnFIII3, Lactobacillus brevis POM4, Lactobacillus rossiae 2MR8, Pediococcus pentosaceus CILSWE5, Leuconostoc mesenteroides OP9, and Lactobacillus kunkeei B7.

	mg per 100 mL of PJ
	Ascorbic Acid (Vitamin C)	Thiamin (Vitamin B₁)	Riboflavin (Vitamin B₂)	Niacin (Vitamin B₃)	β-Carotene (Vitamin A)	α-Tocopherol (Vitamin E)	Total Phenolics (Gallic Acid Equivalents)
Raw–PJ	22 ± 2 ^a	0.047 ± 0.004 ^a	0.11 ± 0.004 ^d	0.48 ± 0.02 ^a	2.00 ± 0.02 ^a	2.5 ± 0.1 ^a	85 ± 6 ^bc
CA–PJ	12 ± 1 ^d	0.044 ± 0.003 ^a	0.10 ± 0.002 ^d	0.42 ± 0.02 ^c	1.50 ± 0.03 ^d	2.0 ± 0.1 ^b	70 ± 2 ^d
L. plantarum POM1	20 ± 2 ^a	0.041 ± 0.002 ^a	0.18 ± 0.004 ^a	0.50 ± 0.01 ^a	1.88 ± 0.02 ^b	2.3 ± 0.1 ^a	112 ± 4 ^b
L. plantarum T1.3	17 ± 2 ^b	0.038 ± 0.002 ^a	0.15 ± 0.006 ^b	0.40 ± 0.03 ^c	1.85 ± 0.04 ^b	2.5 ± 0.3 ^a	115 ± 6 ^b
L. plantarum EnFIII3	15 ± 2 ^c	0.043 ± 0.005 ^a	0.19 ± 0.005 ^a	0.47 ± 0.02 ^a	1.96 ± 0.04 ^a	2.3 ± 0.1 ^a	110 ± 3 ^b
L. brevis POM4	21 ± 3 ^a	0.043 ± 0.005 ^a	0.14 ± 0.003 ^b	0.46 ± 0.02 ^b	1.99 ± 0.03 ^a	2.4 ± 0.2 ^a	108 ± 4 ^b
L. rossiae 2MR8	16 ± 3 ^c	0.042 ± 0.004 ^a	0.15 ± 0.004 ^b	0.42 ± 0.02 ^c	1.88 ± 0.03 ^b	2.5 ± 0.1 ^a	115 ± 8 ^b
P. pentosaceus CILSWE5	17 ± 2 ^b	0.041 ± 0.002 ^a	0.15 ± 0.005 ^b	0.46 ± 0.03 ^b	1.75 ± 0.04 ^c	2.4 ± 0.2 ^a	145 ± 8 ^a
Leuc. mesenteroides OP9	18 ± 2 ^b	0.039 ± 0.002 ^a	0.12 ± 0.004 ^c	0.41 ± 0.02 ^b	1.79 ± 0.02 ^c	2.6 ± 0.3 ^a	112 ± 7 ^b
L. kunkeei B7	22 ± 2 ^a	0.043 ± 0.002 ^a	0.17 ± 0.002 ^a	0.38 ± 0.01 ^c	1.95 ± 0.02 ^a	2.3 ± 0.1 ^a	125 ± 6 ^b

Data are the means ± standard deviation of three biological replicates analyzed in triplicate. Means within a column with different superscript letters differ significantly (p < 0.05).