Table 3.
Remaining contents (μg/g) of p-coumaric (P-CUM) and 3,5-diprenyl-4-hydroxycinnamic (DHCA) acids in jelly candies.
| S-Candies | F-Candies | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Menthe | Orange | Strawberry | Average | Menthe | Orange | Strawberry | Average | ||||
| PEE | Added | M | M | M | M | M | M | M | M | ||
| P-CUM | Untreated | <LoQ | <LoQ | <LoQ | <LoQ | <LoQ | <LoQ | <LoQ | <LoQ | ||
| μg/g | P1 | 1.54 | 1.61 b | 1.54 b | 2.04 b | 1.73 b | 1.79 b | 1.63 b | 1.66 b | 1.69 b | |
| P2 | 3.08 | 3.26 a | 3.31 a | 3.56 a | 3.38 a | 3.32 a | 3.21 a | 2.95 a | 3.16 a | ||
| SEM | 0.422 | 0.428 | 0.449 | 0.238 | 0.429 | 0.414 | 0.383 | 0.222 | |||
| DHCA | Untreated | <LoQ | <LoQ | <LoQ | <LoQ | <LoQ | <LoQ | <LoQ | <LoQ | ||
| μg/g | P1 | 3.41 | 3.20 b | 2.95 b | 3.84 b | 3.33 b | 3.21 b | 3.02 b | 3.49 b | 3.24 b | |
| P2 | 6.82 | 6.45 a | 6.93 a | 6.54 a | 6.64 a | 6.80 a | 6.49 a | 6.44 a | 6.58 a | ||
| SEM | 1.237 | 0.898 | 0.849 | 0.467 | 0.882 | 0.823 | 0.835 | 0.462 | |||
Abbreviations: S: Sugary; F: Fructan; PEE: Propolis Ethanolic Extract; P1 and P2: 0.01% and 0.02% w/w PEE; M: Mean; SEM: Standard Error of Mean; LoQ: Limit of quantification (0.1 μg/g). a,b effects of PEE addition (p < 0.05) on jelly candies made with the same ingredients. Sample size: n = 18 per each treatment and level.