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. 2022 Apr 26;10(9):3128–3142. doi: 10.1002/fsn3.2912

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© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.

This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Total polyphenol content of fermented African nightshade (ANS) pickle and relish products. Pickle (S. scabrum spontaneous fermented pickle (SsSFP), S. villosum spontaneous fermented pickle (SvSFP), S. scabrum controlled fermented pickle (SsCFP), and S. villosum controlled fermented pickle (SvCFP)) and relish (S. scabrum spontaneous fermented relish (SsSFR), S. villosum spontaneous fermented relish (SvSFR), S. scabrum spontaneous fermented relish (SsCFR), and S. villosum controlled fermented relish (SvCFR)). Whereas, Ss, Solanum scabram; Sv, Solanum villosum; CF, controlled fermentation; SF, spontaneous fermentation. Means ± SD (n = 3) with different superscript letters represent significant difference at p < .05