. 2021 Nov 5;26(21):6712. doi: 10.3390/molecules26216712

Table 2.

Phenolic compounds of fermented and control lemon juice.

Phenolic Compounds		Contents (mg/L)
Phenolic Compounds		0 h	12 h	24 h	36 h	48 h	60 h
Chlorogenic acid	Fermented	15.05 ± 0.01 ^ab	15.27 ± 0.15 ^ab	12.30 ± 0.05 ^c	13.18 ± 1.03 ^abc	15.57 ± 3.12 ^a	13.68 ± 0.04 ^abc
Chlorogenic acid	Control	15.05 ± 0.01 ^ab	13.14 ± 0.03 ^abc	13.37 ± 0.75 ^abc	12.81 ± 0.12 ^bc	14.48 ± 0.62 ^abc	14.12 ± 0.07 ^abc
Neochlorogenic acid	Fermented	17.19 ± 0.02 ^a	14.17 ± 1.22 ^d	12.91 ± 0.10 ^e	1.93 ± 0.07 ^f	1.21 ± 0.11 ^f	1.28 ± 0.91 ^f
Neochlorogenic acid	Control	17.19 ± 0.02 ^a	15.91 ± 0.21 ^b	15.66 ± 0.60 ^bc	14.57 ± 0.23 ^cd	14.86 ± 0.05 ^bcd	15.62 ± 0.02 ^bc
Cryptochlorogenic acid	Fermented	81.86 ± 0.92 ^a	68.12 ± 1.04 ^b	64.33 ± 0.05 ^b	56.67 ± 2.70 ^c	47.16 ± 1.08 ^d	50.16 ± 1.55 ^d
Cryptochlorogenic acid	Control	81.86 ± 0.92 ^a	66.94 ± 0.79 ^b	58.53 ± 7.76 ^c	28.15 ± 0.44 ^e	29.29 ± 1.04 ^e	33.81 ± 0.87 ^e
Ferulic acid	Fermented	208.67 ± 0.16 ^c	207.39 ± 0.06 ^c	227.06 ± 1.68 ^b	226.95 ± 0.11 ^b	229.59 ± 0.39 ^ab	231.78 ± 1.15 ^a
Ferulic acid	Control	208.67 ± 0.16 ^c	197.00 ± 3.80 ^e	204.65 ± 3.53 ^cd	207.48 ± 1.39 ^c	189.00 ± 3.15 ^f	202.11 ± 0.49 ^d
Syringate	Fermented	5.01 ± 0.01 ^cd	4.88 ± 0.12 ^e	5.50 ± 0.03 ^b	5.84 ± 0.03 ^a	5.74 ± 0.08 ^a	5.84 ± 0.03 ^a
Syringate	Control	5.01 ± 0.01 ^cd	5.02 ± 0.04 ^c	5.03 ± 0.04 ^c	4.90 ± 0.01 ^de	4.85 ± 0.01 ^e	5.00 ± 0.00 ^cd
p-Coumaric acid	Fermented	19.16 ± 0.01 ^d	18.55 ± 0.12 ^e	20.78 ± 0.03 ^b	20.82 ± 0.01 ^b	19.54 ± 0.14 ^c	21.33 ± 0.07 ^a
p-Coumaric acid	Control	19.16 ± 0.01 ^d	19.11 ± 0.19 ^d	19.11 ± 0.10 ^d	19.64 ± 0.39 ^c	18.60 ± 0.10 ^e	18.58 ± 0.09 ^e
Gallic acid	Fermented	12.66 ± 0.10 ^f	42.88 ± 1.42 ^a	23.78 ± 0.79 ^d	21.59 ± 0.37 ^de	21.71 ± 0.97 ^de	19.87 ± 0.29 ^e
Gallic acid	Control	12.66 ± 0.10 ^f	22.57 ± 0.73 ^d	23.90 ± 2.81 ^d	29.55 ± 0.60 ^bc	28.87 ± 0.61 ^c	31.73 ± 1.01 ^b
Caffeic acid	Fermented	1.95 ± 0.02 ^abc	1.95 ± 0.13 ^abc	1.82 ± 0.11 ^cd	1.87 ± 0.02 ^bc	1.62 ± 0.05 ^d	1.96 ± 0.03 ^abc
Caffeic acid	Control	1.95 ± 0.02 ^abc	2.16 ± 0.01 ^a	2.19 ± 0.02 ^a	2.09 ± 0.04 ^ab	2.08 ± 0.01 ^ab	1.86 ± 0.26 ^bc
p-Hydroxybenzoic acid	Fermented	14.35 ± 0.13 ^ab	13.25 ± 0.94 ^b	5.83 ± 0.02 ^ef	8.29 ± 0.47 ^cd	15.30 ± 0.37 ^a	14.73 ± 0.05 ^ab
p-Hydroxybenzoic acid	Control	14.35 ± 0.13 ^ab	7.23 ± 0.07 ^de	5.37 ± 1.64 ^f	6.35 ± 0.06 ^ef	9.58 ± 0.40 ^c	14.46 ± 0.15 ^c
Erucic acid	Fermented	157.36 ± 0.47 ^a	146.61 ± 5.50 ^ab	127.42 ± 2.59 ^cd	127.28 ± 0.31 ^cd	133.26 ± 1.65 ^bcd	145.76 ± 0.17 ^ab
Erucic acid	Control	157.36 ± 0.47 ^a	137.53 ± 15.42 ^bc	141.37 ± 2.61 ^bc	144.04 ± 1.50 ^ab	121.34 ± 1.20 ^d	136.23 ± 13.31 ^bcd
Catechin	Fermented	39.01 ± 0.13 ^a	34.95 ± 0.45 ^bc	22.56 ± 0.16 ^e	38.35 ± 1.87 ^a	35.75 ± 0.45 ^b	38.70 ± 0.00 ^a
Catechin	Control	39.01 ± 0.13 ^a	33.23 ± 0.04 ^c	29.87 ± 2.24 ^d	30.83 ± 0.20 ^d	35.75 ± 0.49 ^b	21.33 ± 0.52 ^e
Epicatechin	Fermented	26.76 ± 0.75 ^h	29.39 ± 0.08 ^d	29.94 ± 0.00 ^cd	32.27 ± 0.04 ^a	30.42 ± 0.69 ^c	31.40 ± 0.07 ^b
Epicatechin	Control	26.76 ± 0.75 ^h	28.87 ± 0.14 ^ef	28.42 ± 0.49 ^e	27.38 ± 0.43 ^gh	27.44 ± 0.06 ^fgh	27.80 ± 0.29 ^efg
Rutin	Fermented	13.96 ± 0.05 ^d	13.88 ± 0.19 ^d	23.12 ± 0.60 ^a	16.43 ± 0.02 ^c	18.13 ± 0.20 ^b	18.87 ± 0.28 ^b
Rutin	Control	13.96 ± 0.05 ^d	13.49 ± 0.35 ^de	12.83 ± 0.18 ^f	12.42 ± 0.08 ^f	12.77 ± 0.40 ^f	12.92 ± 0.18 ^ef
Arbutin	Fermented	17.73 ± 0.38 ^c	16.74 ± 3.01 ^c	44.07 ± 0.54 ^a	46.53 ± 0.06 ^a	43.26 ± 4.14 ^ab	38.49 ± 0.09 ^b
Arbutin	Control	17.73 ± 0.38 ^c	13.51 ± 0.04 ^c	17.44 ± 3.97 ^c	17.22 ± 2.14 ^c	17.20 ± 3.52 ^c	15.50 ± 0.85 ^c
Hesperidin	Fermented	85.77 ± 0.03 ^fg	92.30 ± 0.02 ^efg	159.28 ± 0.37 ^b	194.74 ± 0.85 ^a	125.98 ± 0.94 ^d	98.49 ± 0.28 ^e
Hesperidin	Control	85.77 ± 0.03 ^fg	54.08 ± 4.60 ^h	135.76 ± 9.80 ^c	166.61 ± 4.51 ^b	84.38 ± 5.76 ^g	94.91 ± 2.78 ^ef
Hesperetin	Fermented	26.94 ± 0.30 ^bcd	29.37 ± 0.16 ^abc	32.18 ± 2.81 ^ab	29.28 ± 0.76 ^abc	33.20 ± 1.14 ^a	29.21 ± 1.28 ^abc
Hesperetin	Control	26.94 ± 0.30 ^bcd	24.69 ± 3.60 ^cd	23.56 ± 3.06 ^cd	24.42 ± 1.73 ^cd	21.39 ± 3.90 ^d	21.59 ± 3.60 ^d
Naringin	Fermented	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Naringin	Control	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Hyperoside	Fermented	13.15 ± 0.07 ^ab	13.58 ± 0.76 ^ab	14.06 ± 0.29 ^a	12.99 ± 0.65 ^ab	9.97 ± 1.65 ^ab	10.46 ± 0.18 ^ab
Hyperoside	Control	13.15 ± 0.07 ^ab	11.98 ± 1.73 ^ab	13.50 ± 3.34 ^ab	11.33 ± 0.68 ^ab	9.38 ± 0.74 ^b	10.44 ± 0.92 ^ab
Quercetin	Fermented	6.10 ± 0.39 ^a	3.76 ± 0.10 ^c	4.96 ± 0.32 ^b	5.01 ± 0.10 ^b	6.12 ± 0.24 ^a	6.16 ± 0.28 ^a
Quercetin	Control	6.10 ± 0.39 ^a	4.95 ± 0.12 ^b	4.87 ± 0.11 ^b	4.91 ± 0.27 ^b	4.72 ± 0.15 ^b	4.76 ± 0.18 ^b
Luteolin	Fermented	4.27 ± 0.04 ^cd	4.11 ± 0.05 ^cd	4.69 ± 0.84 ^bcd	4.63 ± 1.52 ^bcd	5.85 ± 0.03 ^b	9.71 ± 0.15 ^a
Luteolin	Control	4.27 ± 0.04 ^cd	3.78 ± 0.07 ^cd	4.71 ± 0.10 ^bcd	4.27 ± 0.00 ^d	3.83 ± 0.07 ^cd	4.92 ± 0.02 ^bc
Baicalein	Fermented	3.87 ± 0.28 ^ab	4.16 ± 0.11 ^a	4.43 ± 0.25 ^a	4.54 ± 0.04 ^a	4.02 ± 0.00 ^ab	4.53 ± 0.10 ^a
Baicalein	Control	3.87 ± 0.28 ^ab	3.92 ± 0.61 ^ab	4.01 ± 0.32 ^ab	2.31 ± 0.02 ^c	3.16 ± 0.84 ^bc	2.45 ± 0.64 ^c

n.d.—not detected. Values are given as the mean ± standard deviation (n = 3), and values marked with different superscript lowercase letters (^a–h) within the different periods (0 h–60 h) indicate each compound between the fermented and control are significantly different (p < 0.05).