. 2022 Oct 28;9:1025080. doi: 10.3389/fnut.2022.1025080

TABLE 5.

Changes in the content of different phenolic acids during fermentation (μg/mL).

Fermentation time (h)	0	4	12	24	48
Catechin	7.32 ± 0.06^c	9.55 ± 0.18^a	7.52 ± 0.12^b	6.70 ± 0.01^d	6.73 ± 0.06^d
Hippuric acid	5.48 ± 0.06^d	16.47 ± 0.03^b	4.71 ± 0.04^e	15.52 ± 0.34^c	17.8 ± 0.71^a
Homovanillic acid	2.60 ± 0.03^b	3.36 ± 0.01^a	2.31 ± 0.06^d	2.51 ± 0.01^c	2.53 ± 0.04^c
p-coumaric acid	0.16 ± 0.01^c	0.10 ± 0.01^e	0.14 ± 0.01^d	0.18 ± 0.01^b	0.25 ± 0.01^a
Phloretin	0.48 ± 0.02^a	0.37 ± 0.01^b	0.34 ± 0.01^b	0.35 ± 0.01^b	0.33 ± 0.01^c
p-vinyl guaiacol	1.58 ± 0.01^a	0.05 ± 0.46^d	0.40 ± 0.01^c	1.16 ± 0.01^b	0.59 ± 0.01^c
Proanthocyanidin B2	125.92 ± 0.56^b	152.28 ± 0.92^a	111.86 ± 1.5^c	98.79 ± 0.17^d	97.76 ± 0.40^d
Chlorogenic acid	2.38 ± 0.01^d	3.64 ± 0.08^a	2.43 ± 0.07^d	3.35 ± 0.05^b	2.86 ± 0.24^c
p-hydroxybenzoic acid	9.64 ± 0.09^b	12.35 ± 0.18^a	8.04 ± 0.02^c	7.65 ± 0.09^d	7.91 ± 0.04^c
Syringic acid	0.50 ± 0.01^a	0.71 ± 0.02^a	0.40 ± 0.01^b	0.48 ± 0.01^a	0.50 ± 0.01^b
Phloridic acid (para-hydroxypropionic acid)	0.73 ± 0.03^b	0.77 ± 0.02^b	0.58 ± 0.01^d	0.68 ± 0.01^c	1.09 ± 0.05^a
Ferulic acid	0.22 ± 0.01^e	0.32 ± 0.01^d	0.37 ± 0.01^c	0.46 ± 0.01^b	0.61 ± 0.04^a
Cinnamic aldehyde	0.11 ± 0.01^a	0.12 ± 0.01^a	0.11 ± 0.01^a	0.10 ± 0.01^b	0.10 ± 0.01^c
Gallic acid	1.16 ± 0.01^c	1.51 ± 0.01^b	1.11 ± 0.01^c	1.10 ± 0.03^c	1.87 ± 0.10^a
Protocatechuic acid	1.88 ± 0.02^c	2.75 ± 0.04^b	1.81 ± 0.01^d	1.67 ± 0.04^e	3.62 ± 0.05^a
Caffeic acid	0.45 ± 0.02^d	0.58 ± 0.05^b	0.52 ± 0.03^c	0.61 ± 0.02^b	0.73 ± 0.06^a
Rutin	0.11 ± 0.11^b	0.09 ± 0.73^c	0.24 ± 0.01^a	0.11 ± 0.01^b	0.21 ± 0.01^a
Quercitrin (quercetin-3-rhamnoside)	0.01 ± 0.01^d	0.03 ± 0.01^a	0.01 ± 0.01^c	0.01 ± 0.01^e	0.02 ± 0.01^b

Results are expressed as the mean Inline graphic standard deviation of three replicates. The mass concentrations of substances in different time periods are represented by different letters, indicating significant differences (p < 0.05).