. 2019 Nov 3;8(11):544. doi: 10.3390/foods8110544

Table 5.

Reducing sugars (RSC), total polyphenolics (TPC), total flavonoids (TFC), and ascorbic acid (AAC) contents of fermented beverages and unfermented (control) sample.

Sample *		Time of Storage (days)
Sample *	Unfermented Sample	1	4	7	14	21
	RSC (mg/mL)
A	6.16 ± 0.01 ^Aa	10.50 ± 0.01 ^Ba	7.75 ± 0.01 ^Ca	7.29 ± 0.01 ^Da	3.92 ± 0.00 ^Ea	4.12 ± 0.00 ^Fa
B	6.15 ± 0.02 ^Aa	10.51 ± 0.00 ^Ba	9.83 ± 0.01 ^Cb	7.87 ± 0.00 ^Db	5.67 ± 0.00 ^Eb	5.22 ± 0.00 ^Fb
C	7.90 ± 0.00 ^Ab	16.24 ± 0.02 ^Bb	14.32 ± 0.01 ^Cc	13.84 ± 0.01 ^Dc	11.00 ± 0.01 ^Ec	10.34 ± 0.01 ^Fc
	TPC (mg GAE/mL)
A	26.88 ± 0.03 ^Aa	32.90 ± 0.08 ^Ba	30.17 ± 0.04 ^Ca	37.66 ± 0.08 ^Da	39.59 ± 0.00 ^Ea	48.87 ± 0.03 ^Fa
B	41.91 ± 0.15 ^Ab	42.67 ± 0.06 ^Bb	36.74 ± 0.06 ^Cb	41.89 ± 0.03 ^Db	35.24 ± 0.04 ^Eb	38.73 ± 0.00 ^Fb
C	57.16 ± 0.15 ^Ac	76.27 ± 0.11 ^Bc	71.37 ± 0.21 ^Cc	65.67 ± 0.08 ^Dc	75.68 ± 0.18 ^Ec	73.93 ± 0.15 ^Fc
	TFC (mg QE/mL)
A	6.03 ± 0.00 ^Aa	6.26 ± 0.03 ^Ba	5.48 ± 0.00 ^Ca	6.13 ± 0.00 ^Da	6.40 ± 0.00 ^Ea	6.11 ± 0.03 ^Fa
B	10.16 ± 0.03 ^Ab	10.95 ± 0.03 ^Bb	10.84 ± 0.00 ^Cb	9.55 ± 0.00 ^Db	10.83 ± 0.15 ^Eb	11.20 ± 0.03 ^Fb
C	11.74 ± 0.03 ^Ac	13.68 ± 0.04 ^Bc	14.49 ± 0.00 ^Cc	15.88 ± 0.03 ^Dc	13.28 ± 0.03 ^Ec	16.27 ± 0.03 ^Fc
	AAC (mg/mL)
A	0.05 ± 0.01 ^Aa	0.05 ± 0.00 ^Ba	0.04 ± 0.01 ^Ba	0.04 ± 0.01 ^Ba	0.05 ± 0.01 ^Aa	0.06 ± 0.01 ^Aa
B	0.06 ± 0.01 ^Aba	0.04 ± 0.01 ^Bb	0.05 ± 0.02 ^BCb	0.06 ± 0.01 ^Cb	0.06 ± 0.01 ^Cab	0.06 ± 0.01 ^Ca
C	0.07 ± 0.00 ^Ab	0.05 ± 0.01 ^Bb	0.07 ± 0.00 ^Ab	0.07 ± 0.01 ^ACb	0.07 ± 0.00 ^Ab	0.11 ± 0.01 ^Dc

* Mixtures were produced with 5% (A), 10% (B), and 15% (C) of flaxseed oil cake. Values are means ± standard deviation of triplicate determinations. Means with different lowercase in the same column are significantly different at p < 0.05. Means with different uppercase in the same raw are significantly different at p < 0.05.