Table 2.
Profile of phenolic compounds in substrates and fermented products.
| Pre-treated | Fungal Fermented | Co-Fermented | ||
|---|---|---|---|---|
| Gallic Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.000 ± 0.000 aA | 1.444 ± 0.485 bA | 3.691 ± 0.065 cA |
| FOC10 | 1.100 ± 0.023 aA | 4.320 ± 0.588 bA | 3.939 ± 0.036 bA | |
| FOC20 | 5.606 ± 0.395 aB | 4.291 ± 0.794 aA | 5.337 ± 0.240 aB | |
| FOC30 | 9.362 ± 0.210 bC | 3.248 ± 0.008 aA | 3.368 ± 0.492 aA | |
| Protocatechuic Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.045 ± 0.014 aA | 0.079 ± 0.010 aA | 4.173 ± 0.104 bB |
| FOC10 | 0.050 ± 0.006 aA | 3.058 ± 0.098 bB | 5.799 ± 0.404 cC | |
| FOC20 | 0.050 ± 0.015 aA | 4.118 ± 0.048 bC | 4.320 ± 0.122 bB | |
| FOC30 | 0.059 ± 0.003 aA | 2.640 ± 0.204 bB | 2.657 ± 0.246 bA | |
| p-Hydroxybenzoic Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 2.972 ± 0.639 aA | 30.984 ± 1.218 cA | 27.124 ± 0.315 bA |
| FOC10 | 2.933 ± 0.567 aA | 31.813 ± 1.933 bA | 31.892 ± 0.631 bB | |
| FOC20 | 14.651 ± 1.714 aB | 30.278 ± 1.915 bA | 26.073 ± 1.563 bA | |
| FOC30 | 18.731 ± 0.035 aC | 40.220 ± 0.991 bB | 41.189 ± 1.337 bC | |
| Vanillic Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.161 ± 0.053 aA | 1.454 ± 0.239 bA | 1.169 ± 0.064 bA |
| FOC10 | 0.767 ± 0.125 aAB | 3.437 ± 0.674 aAB | 3.924 ± 1.316 aA | |
| FOC20 | 1.914 ± 0.041 aBC | 1.968 ± 0.165 aAB | 2.452 ± 0.630 aA | |
| FOC30 | 2.813 ± 0.471 aC | 3.802 ± 0.320 aB | 4.780 ± 0.042 aA | |
| Syringic Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 1.488 ± 0.045 | 1.336 ± 0.023 | 1.570 ± 0.132 |
| FOC10 | 1.378 ± 0.156 | 1.541 ± 0.040 | 1.163 ± 0.249 | |
| FOC20 | 1.045 ± 0.092 | 0.976 ± 0.188 | 0.821 ± 0.316 | |
| FOC30 | 1.004 ± 0.032 | 0.814 ± 0.246 | 2.244 ± 0.648 | |
| Chlorogenic Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 2.886 ± 0.081 bA | 1.054 ± 0.278 aA | 0.726 ± 0.081 aA |
| FOC10 | 3.501 ± 0.716 bA | 0.882 ± 0.031 aA | 0.602 ± 0.048 aA | |
| FOC20 | 2.446 ± 0.063 bA | 0.492 ± 0.016 aA | 0.341 ± 0.077 aA | |
| FOC30 | 2.203 ± 0.152 bA | 0.875 ± 0.096 aA | 0.594 ± 0.069 aA | |
| Caffeic Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.426 ± 0.031 aA | 3.176 ± 0.056 cA | 2.716 ± 0.001 bA |
| FOC10 | 1.191 ± 0.040 aB | 3.184 ± 0.102 bA | 2.904 ± 0.348 bA | |
| FOC20 | 2.427 ± 0.098 aC | 3.842 ± 0.105 bB | 3.957 ± 0.191 bB | |
| FOC30 | 3.895 ± 0.267 aD | 4.786 ± 0.179 abC | 5.702 ± 0.197 bC | |
| p-Coumaric Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.541 ± 0.018 aA | 0.680 ± 0.021 bA | 0.798 ± 0.032 cA |
| FOC10 | 1.908 ± 0.038 bB | 1.668 ± 0.041 bB | 1.069 ± 0.169 aA | |
| FOC20 | 2.617 ± 0.057 bC | 2.184 ± 0.049 aC | 2.192 ± 0.090 aB | |
| FOC30 | 3.639 ± 0.157 bD | 2.565 ± 0.200 aD | 3.360 ± 0.055 bC | |
| Ferulic & Sinapic Acid (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.338 ± 0.044 aA | 0.239 ± 0.009 aA | 0.169 ± 0.036 aA |
| FOC10 | 1.977 ± 0.275 bB | 0.993 ± 0.004 aB | 0.688 ± 0.147 aB | |
| FOC20 | 2.750 ± 0.072 bC | 1.933 ± 0.102 aC | 1.899 ± 0.020 aC | |
| FOC30 | 3.857 ± 0.168 cD | 1.959 ± 0.166 aC | 2.849 ± 0.098 bD | |
| Secoisolariciresinol (SECO) (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.00 A | 0.00 A | 0.00 A |
| FOC10 | 0.609 ± 0.042 aAB | 0.440 ± 0.015 aAB | 0.386 ± 0.121 aA | |
| FOC20 | 0.748 ± 0.036 aAB | 0.870 ± 0.009 bBC | 0.669 ± 0.006 aA | |
| FOC30 | 1.305 ± 0.399 aB | 2.230 ± 0.348 aC | 1.322 ± 0.479 aA | |
| Secoisolariciresinol Diglucoside (SDG) (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.00 A | 0.00 A | 0.00 A |
| FOC10 | 2.569 ± 0.053 aB | 2.679 ± 0.373 aB | 2.645 ± 0.282 aB | |
| FOC20 | 6.759 ± 0.226 aC | 6.124 ± 0.235 aC | 6.345 ± 0.118 aB | |
| FOC30 | 12.942 ± 0.013 bD | 8.736 ± 1.178 aD | 10.417 ± 0.021 abD | |
| Secoisolariciresinol Diglucoside Oligomers (SDG Oligomers) (μg/g DM) | ||||
| Substrate kind | FOC0 | 0.00 A | 0.00 A | 0.00 A |
| FOC10 | 216.108 ± 14.154 aB | 191.644 ± 4.805 aB | 249.658 ± 8.340 aB | |
| FOC20 | 340.146 ± 39.628 aBC | 687.715 ± 22.626 bC | 787.046 ± 7.599 bC | |
| FOC30 | 422.054 ± 83.111 aC | 310.644 ± 21.656 aD | 275.049 ± 25.153 aB | |
| Sum (μg/g DM) | ||||
| Substrate kind | FOC0 | 8.919 ± 0.816 aA | 40.547 ± 1.598 bA | 42.220 ± 0.187 bA |
| FOC10 | 234.458 ± 14.405 aB | 246.029 ± 6.972 aB | 305.107 ± 7.092 bB | |
| FOC20 | 381.978 ± 40.944 aBC | 745.862 ± 24.884 bC | 842.627 ± 8.865 bC | |
| FOC30 | 482.879 ± 83.162 aC | 384.191 ± 22.043 aD | 355.804 ± 28.112 aB | |
For each phenolic compound, one-way ANOVA was applied. Data are shown as the mean ± SEM Mean values within a column followed by different big letters differ significantly (p ≤ 0.05). Mean values within a row followed by different small letters differ significantly (p ≤ 0.05). Substrates: FOC0—grass pea seeds, FOC10–FOC30—grass pea seeds with a 10–30% (w/w) flaxseed oil-cake addition.