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Effect of riboflavin fortification on phenolic compounds (ug/ml) of the cloudy apple juice.
| Compound (ug/ml) | Conventional cloudy apple juice | B2 fortified cloudy apple juice |
|---|---|---|
| Protocatechuic | ND | ND |
| p-hydroxybenzoic | 0.47 | ND |
| Cateachin | ND | 6.28 |
| Chlorogenic | 0.56 | ND |
| Caffeic | ND | 15.37 |
| Syringic | 1.32 | 9.60 |
| Vanillic | ND | ND |
| p-coumaric | 5.47 | ND |
| Rosmarinic | 0.79 | ND |
| Apigenin-7-glucoside | 0.53 | 3.03 |
