. 2022 Jun 14;10(4):e00168-22. doi: 10.1128/spectrum.00168-22

TABLE 2.

Quantification of phenolic compounds (μg g⁻¹ DM) by LC-MS/MS and HPLC-PAD in methanol-water soluble extract (MWSE) from sauerkraut fermented at 15°C for 42 days^a

Time (days)	D0^b	D0.5	D1	D2	D3	D4	D5	D7	D14	D21	D28	D35	D42
Chlorogenic acid	5.87 ± 0.19^g	7.33 ± 0.26^c^,^d^,^e	5.15 ± 0.01^h	3.92 ± 0.03ⁱ	3.48 ± 0.10ⁱ	6.59 ± 0.12^f	7.48 ± 0.06^c^,^d	10.10 ± 0.10^a	8.72 ± 0.07^b	6.99 ± 0.10^e^,^f^,^g	7.65 ± 0.07^c	6.84 ± 0.15^e^,^f	7.08 ± 0.04^d^,^e^,^f
Caffeic acid	0.55 ± 0.09^b	0.01 ± 0.002^c	2.34 ± 0.21^a	0.04 ± 0.02^d^c	n.d.^c	0.30 ± 0.01^b^,^c^,^d	0.58 ± 0.08^b	n.d.	0.02 ± 0.00^e	0.01 ± 0.00^e	0.01 ± 0.00^e	0.06 ± 0.02^c^,^d^,^e	0.34 ± 0.09^b^,^c
p-coumaric acid	1.97 ± 0.41^a^,^b	0.41 ± 0.45^b^,^c	3.51 ± 0.44^a	0.59 ± 0.08^b^,^c	0.13 ± 0.02^b^,^c	0.85 ± 0.34^b^,^c	0.97 ± 0.21^b^,^c	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Vanillin	3.38 ± 0.43^a^,^b	4.19 ± 0.40^a	3.72 ± 0.17^a^,^b	3.72 ± 0.62^a^,^b	3.67 ± 0.3^a^,^b	2.85 ± 0.31^b	3.37 ± 0.10^a^,^b	3.02 ± 0.38^a^,^b	3.08 ± 0.12^a^,^b	2.80 ± 0.13^b	3.05 ± 0.26^a^,^b	3.30 ± 0.23^a^,^b	3.65 ± 0.03^a^,^b
Ferulic acid	7.95 ± 0.06^c	5.96 ± 0.02^d	13.03 ± 0.71^a	4.89 ± 0.03^d^,^e	4.81 ± 0.32^d^,^e	8.81 ± 0.56^b^,^c	9.93 ± 0.37^b	5.23 ± 0.06^d^,^e	4.74 ± 0.00^e	4.64 ± 0.22^e	4.77 ± 0.24^d^,^e	4.91 ± 0.09^d^,^e	4.94 ± 0.09^d^,^e
Sinapic acid	102.62 ± 3.16^a	54.73 ± 1.92^c^,^d	71.51 ± 0.72^b^,^c	12.47 ± 0.57^f^,^g	7.20 ± 1.58^g	72.42 ± 14.81,^b^c	84.98 ± 3.07^a^,^b	55.31 ± 6.80^c^,^d	18.84 ± 2.34^f^,^g	25.18 ± 1.77^e^,^f^,^g	69.62 ± 0.72^b^,^c	42.55 ± 0.62^d^,^e	26.92 ± 2.09^e^,^f
(E)-cinnamic acid	2.26 ± 0.23^d	7.88 ± 2.31^b^,^c	19.21 ± 1.39^a	16.40 ± 2.07^a	9.36 ± 2.33^b	4.17 ± 1.71^b^,^c^,^d	3.33 ± 0.54^c^,^d	1.68 ± 0.03^d	1.62 ± 0.38^d	2.36 ± 1.43^d	1.29 ± 0.27^d	1.47 ± 0.38^d	1.15 ± 0.07^d
Kaempferol	4.02 ± 0.17^b^,^c	3.41 ± 0.02^c	3.86 ± 0.12^c^,^d	3.44 ± 0.07^e	3.50 ± 0.02^e^,^f	3.63 ± 0.01^d^,^e^,^f	3.83 ± 0.07^c^,^d^,^e	4.78 ± 0.10^a	4.29 ± 0.05^b	3.82 ± 0.07^c^,^d^,^e	3.84 ± 0.10^c^,^d	3.84 ± 0.04^c^,^d	3.90 ± 0.06^c^,^d
Phloretic acid	3.24 ± 0.04^h	3.54 ± 0.11^g	3.79 ± 0.17^e^,^f	3.84 ± 0.64^e	3.63 ± 0.01^f^,^g	2.76 ± 0.12ⁱ	3.31 ± 0.24^h	5.22 ± 0.03^c	5.49 ± 0.06^b	4.98 ± 0.57^d	5.88 ± 0.17^b	5.24 ± 1.26^c	6.30 ± 0.37^a
Dihydrocaffeic acid	4.81 ± 0.02^f^,^g	7.03 ± 0.02^b	4.68 ± 0.06^f^,^g	7.91 ± 0.18^a	6.58 ± 0.04^c	5.69 ± 0.04^d	5.33 ± 0.06^e	4.59 ± 0.09^g	4.92 ± 0.01^f	4.90 ± 0.07^f	4.80 ± 0.01^f^,^g	4.85 ± 0.06^f^,^g	4.91 ± 0.08^f
Dihydroferulic acid	2.24 ± 0.04ⁱ	5.83 ± 0.11^c	2.34 ± 0.02ⁱ	3.73 ± 0.08^f	3.44 ± 0.01^g	3.08 ± 0.01^h	3.19 ± 0.05^h	4.99 ± 0.15^e	5.39 ± 0.01^d	6.91 ± 0.03^a	6.38 ± 0.04^b	6.56 ± 0.06^b	6.84 ± 0.02^a
4-ethyl catechol	4.36 ± 0.02^d	5.85 ± 0.01^b	3.29 ± 0.02^e^,^f^,^g	5.09 ± 0.00^c	2.89 ± 0.03^f^,^g	1.77 ± 0.00^h	1.77 ± 0.01^h	7.10 ± 0.04^a	5.16 ± 0.02^b^,^c	2.73 ± 0.63^g	3.45 ± 0.03^e^,^f	3.25 ± 0.01^e^,^f^,^g	3.64 ± 0.03^e

Samples were taken at the beginning of fermentation (D0), after D0.5, D1, D2, D3, D4, D5, D7, D14, D21, D28, D35, and D42 days of fermentation.

Means within the columns with different superscript letters are significantly different (P < 0.05). The data are the means of three independent experiment ± standard deviations (n = 3).

n.d., not detected.