. 2022 Feb 20;31(4):443–450. doi: 10.1007/s10068-022-01044-9

Table 1.

Amounts of kojic acid and phenolic acids* in the ethanol extract (95%) from native and fermented (10 days) chestnut inner shells

Sample	Kojic acid	Gallic acid	Ellagic acid	Coumaric acid	Ferulic acid	Sinapic acid
Sample	(mg/g extract)	(µg/g extract)	(µg/g extract)	(µg/g extract)	(µg/g extract)	(µg/g extract)
Native	ND**	1389.75 ± 25.96^b	ND	ND	71.03 ± 4.14^a	24.99 ± 4.01^b
Fermented	49.97 ± 0.12^a	5616.22 ± 23.99^a	330.17 ± 9.61^a	21.34 ± 0.05^a	71.08 ± 0.03^a	145.65 ± 0.08^a

*Values are averages of three replicates, and the different letters indicate difference in statistical significance (p < 0.05)

**ND: Not detected