. 2020 Oct 19;12(10):3194. doi: 10.3390/nu12103194

Table 2.

Total polyphenolic content (TPC) and major polyphenolic compounds of digested ginger extract (GE) under simulated fermentation. All data are expressed as the mean ± SEM. Statistical analysis was performed using ANOVA.

Incubation Period (h)	TPC (GAE mg/g)	Polyphenolic Compounds (μg/mg of Fermented Mixture)
Incubation Period (h)	TPC (GAE mg/g)	6G	8G	10G	6S
0	523.86 ± 13.57 ^b	4.81 ± 0.65 ^a	1.36 ± 0.20 ^a	1.10 ± 0.02 ^b	0.86 ± 0.22 ^a
6	542.25 ± 25.41 ^b	1.43 ± 0.1 ^bc	0.17 ± 0.01 ^b	0.86 ± 0.00 ^c	0.30 ± 0.00 ^b
12	691.81 ± 21.35 ^a	2.45 ± 0.68 ^b	1.42 ± 0.36 ^a	1.27 ± 0.09 ^a	0.54 ± 0.10 ^ab
24	432.64 ± 21.89 ^c	0.50 ± 0.02 ^c	0.17 ± 0.00 ^b	0.86 ± 0.00 ^c	0.30 ± 0.00 ^b

Means with different superscripts are considered to be significantly different (p < 0.05). GAE, gallic acid equivalent; 6G, 6-gingerol; 8G, 8-gingerol, 10G, 10-gingerol; 6S, 6-shogaol.