Table 4.
Changes of total phenolic compound content, total flavonoid content and radical scavenging activity of pollen samples before and after fermentation.
| Sample | Total Phenolic Compounds Content, mg/g (RUE) |
Total Flavonoid Content, mg/g (RUE) |
Radical Scavenging Activity, mg/g (RUE) | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Before Fermentation | Fermentation Type | Before Fermentation | Fermentation Type | Before Fermentation | Fermentation Type | ||||
| Bacterial | Spontaneous | Bacterial | Spontaneous | Bacterial | Spontaneous | ||||
| Lithuanian | 11.97 | 22.63 i | 17.99 i | 6.26 | 9.67 i | 8.85 i | 9.23 | 14.69 i | 13.62 i |
| Polish | 10.94 | 16.23 i | 13.75 i | 4.87 | 7.17 i | 6.05 i | 6.67 | 11.20 i | 10.24 i |
| Swedish | 11.67 | 17.57 i | 14.02 i | 5.22 | 8.21 i | 6.26 i | 7.38 | 12.21 i | 11.57 i |
| Danish | 9.81 | 12.15 i | 10.50 i | 4.78 | 6.32 i | 5.50 i | 6.12 | 10.12 i | 9.32 i |
| Slovak | 11.29 | 19.98 i | 18.49 i | 5.36 | 8.24 i | 7.20 i | 8.08 | 13.04 i | 11.82 i |
| Dutch | 9.81 | 14.22 i | 12.62 i | 4.81 | 6.74 i | 5.62 i | 6.53 | 10.27 i | 8.86 i |
| Maltese | 8.08 | 10.68 i | 9.28 i | 3.69 | 5.41 i | 5.00 i | 2.33 | 5.44 i | 4.98 i |
| Italian | 8.67 | 12.46 i | 10.34 i | 4.34 | 6.02 i | 5.16 i | 4.56 | 8.91 i | 6.17 i |
| Spanish | 9.10 | 12.65 i | 10.19 i | 4.58 | 6.11 i | 5.21 i | 4.74 | 9.44 i | 7.56 i |
| Mean | 10.15 | 15.40 | 13.02 | 4.88 | 7.10 | 6.09 | 6.18 | 10.59 | 9.35 |
| SD | 1.39 | 4.02 | 3.39 | 0.71 | 1.36 | 1.24 | 2.07 | 2.66 | 2.8 |
| Min | 8.08 | 10.68 | 9.28 | 3.69 | 5.41 | 5.00 | 2.33 | 5.44 | 4.98 |
| Max | 11.97 | 22.63 | 18.49 | 6.26 | 9.67 | 8.85 | 9.23 | 14.69 | 13.62 |
i—Statistically significant change (an increase) observed after bacterial/spontaneous fermentation when p ≤ 0.05.