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. 2022 Nov 29;5:100150. doi: 10.1016/j.fochms.2022.100150

Table 2.

Quantification of phenolic compounds (PC) in fermentation extracts of indigestible fraction (IF) isolated from Tejuino samples (AR: artisanal, and TT and TL: commercial) and controls during in vitro colonic fermentation (6, 12, 24 and 48 h) (µmol L−1).1

RT
(min)		 Fermentation time
6 h 12 h
  Phenolic compound  AR TT TL AR TT TL
Hydroxycinnamic acid and related compounds
1 Caffeoylquinic acid 3.8 3.5 ± 2.6a 7.2 ± 0.31b 2.03 ± 0.72a 1.5 ± 0.02a 2.3 ± 0.3a 3.0 ± 0.2a
2 Vanillic acid 14.02 LoQ 342.8 ± 24.7d 451.11 ± 94.58e ND ND 1.7 ± 0.5a
3 p-coumaric acid 17.18 0.5 ± 0.1a 2.7 ± 0.4 a 2.39 ± 2.31a 1.2 ± 0.11a 1.5 ± 1.2a 1.0 ± 0.4a
4 Sinapic acid 17.54 43.0 ± 9.2a 41.7 ± 2.5a 68.52 ± 10.45b 79.6 ± 0.97bc 68.2 ± 4.3b 72.5 ± 4.8b
5 Ferulic acid 17.7 ND ND LoQ ND 2.1 ± 0.6a LoQ
6 2-hydroxycinnamic acid 18.9 7.7 ± 1.0b 6.6 ± 1.8b ND 4.0 ± 0.1a 10.2 ± 2.0c 6.9 ± 1.8b
7 p-coumaroylquinic acid 19.65 13.9 ± 1.5c 9.2 ± 0.8b 5 ± 0.02a 11.23 ± 1.6bc 18.4 ± 0.9e 16.1 ± 1.5d
Total (µmol L−1) (%) 68.6 ± 4.0a (14.41 %) 410.2 ± 19.7h (53.03 %) 529.05 ± 82.56i (54.95 %) 97.53 ± 0.66c (31 %) 102.7 ± 0.5d (30.87 %) 101.2 ± 1.2d (30.75 %)
Hydroxyphenylpropionic acid and related compounds
8 Methoxy-hydroxyphenylpropionic acid 4.18 184.5 ± 0.1ef 152.9 ± 6.0de 184.45 ± 29.07ef 127.2 ± 2.9cd 123.36 ± 13.47bcd 116.67 ± 16.8bc
9 3-(4-Hydroxyphenyl)propionic acid 15.64 ND 13.1 ± 1.1bc 8.53 ± 7.48ab ND LoQ 3.1  ± 0.8a
10 3-(3-Hydroxyphenyl)propionic acid 17.3 ND ND 0.49 ± 0.43a ND ND 1.33  ± 0.4a
Total (µmol L−1) (%) 184.5 ± 0.1d (38.76 %) 166 ± 4.9c (21.46 %) 193.47 ± 21.16de (20.1 %) 127.2 ± 2.9b (40.43 %) 123.36 ± 13.4ab (37.08 %) 121.1 ± 15.6ab (36.8 %)
Hydroxyphenylacetic acid
11 3-hydroxyphenylacetic acid 15.9 42.4 ± 34.7 ND ND ND ND ND
Total (µmol L−1) (%) (8.91 %) (0 %) (0 %) (0 %) (0 %) (0 %)
Hydroxybenzoic acid and related compounds
12 Syringic acid 4.4 13.7 ± 1.5ab 22.2 ± 5.1abc 35.8 ± 8.3bcde 10.7 ± 1.8a ND 36.4 ± 22.23bcde
13 Gallic acid 5.79 12.1 ± 0.2a 12.3 ± 3.2a 10.8 ± 3.7a ND 15.4 ± 2.5a 15.4 ± 4.7a
14 Protocatechuic acid 12.58 ND 1.4 ± 0.6 a 1.7 ± 1.2 a ND ND ND
15 3-hydroxybenzoic acid 13.06 19.5 ± 17.8a ND ND ND ND ND
Total (µmol L−1) (%) 45.3 ± 16.5de (9.52 %) 35.9 ± 1.3d (4.64 %) 48.3 ± 3.4e(5.02 %) 10.7 ± 1.8b (3.4 %) 15.4 ± 2.5c (4.63 %) 41.1 ± 17.53de (12.49 %)
Flavonoids
16 Gallocatechin 4.46 32.1 ± 6.1b 6.41 ± 8.8a 14.31 ± 4.0ab 12.9 ± 9.5ab 11.0 ± 1.1ab 7.0 ± 1.1a
17 Methoxymaysin 11.51 ND 1.24 ± 0.1 ND ND ND ND
18 Quercetina-3-O-galactoside 14.41 18.3 ± 3.1f 12.88 ± 2.8d 15.75 ± 2.9def 15.3 ± 0.8def 13.8 ± 1.1de 13.3 ± 2.0de
19 Maysin derivative 15.37 24.3 ± 3.0e 20.49 ± 1.0bcd 21.54 ± 0.8cde 18.9 ± 2.0abc 19.6 ± 0.5abcd 17.6 ± 1.0ab
20 Apimaysin 16.32 5.3 ± 1.6ab 5.54 ± 2.0ab 5.59 ± 1.1b 4.8 ± 2.0ab 5.2 ± 0.4b 6.1 ± 0.3b
21 Quercetin-3-p-sambubioside 16.36 4.2 ± 0.4d 10.04 ± 6.5defg 7.65 ± 0.3f 5.3 ± 1.0d 8.0 ± 0.7g 3.4 ± 0.1c
22 Maysin derivative 19.04 9.3 ± 0.1g 7.94 ± 0.9f 5.29 ± 0.2cd 5.4 ± 0.2cd 5.67 ± 0.1d 5.9 ± 0.3d
23 Quercetin 20.33 0.4 ± 0.1a ND 1.18 ± 0.2b ND ND ND
24 3-Methoxymaysin 21.3 LoQ ND ND 0.59 ± 0.3a ND ND
Total (µmol L−1) (%) 93.9 ± 2.2g (19.72 %) 64.54 ± 3.3e (8.34 %) 71.31 ± 1.7f (7.41 %) 63.19 ± 5.2e (20.09 %) 63.27 ± 0.7e (19.02 %) 53.3 ± 0.2d (16.2 %)
Ellagic acid and related compounds
25 Isourolithin A 9.92 27.3 ± 1.1e 8.23 ± 0.5b 20.24 ± 10.5bcde 7.48 ± 5.7ab 6.1 ± 0.4a LoQ
26 Ellagic acid 17.47 4.0 ± 1.1abc 6.68 ± 1.4bcd 1.3 ± 0.3a 6.4 ± 0.5bcd 16.4 ± 0.9e 8.0 ± 2.4cd
27 Urolithin A 20.09 LoQ 3.45 ± 0.2a 3 ± 2.8.0a ND ND ND
28 Urolithin C 20.58 ND ND ND ND ND ND
29 Urolithin B 22.44 LoQ 5.85 ± 5.2abcd 1.4 ± 1.1a 2.1 ± 0.6ab 5.5 ± 3.7abcd 4.4 ± 1.7ab
Total (µmol L−1) (%) 31.31 ± 0.01d (6.57 %) 24.21 ± 4.1b (3.13 %) 25.94 ± 6.9bc (2.69 %) 15.98 ± 4.6ab (5.08 %) 28 ± 2.4cb (8.42 %) 12.4 ± 0.7a (3.77 %)
Other phenolic acids
30 Pyrogallol 4.58 9.96 ± 0.51a 72.69 ± 10.58c 94.63 ± 31.87c ND ND ND
Total (µmol L−1) (%) (2.1 %) (9.4 %) (9.83 %) (0 %) (0 %) (0 %)
Total soluble polyphenols (%) 476.0 ± 6.26d (100 %) 773.54 ± 4.48f (100 %) 962.7 ± 17.53g (100 %) 314.6 ± 10.24b (100 %) 332.73 ± 14.5bc (100 %) 329.1 ± 2.23bc (100 %)
Phenolic compound RT
(min)		 Fermentation time
24h
 48h
AR TT TL AR TT TL
Hydroxycinnamic acid and related compounds
1 Caffeoylquinic acid 3.8 ND 3.8 ± 1.6a 2.3 ± 0.1a 3.69 ± 0.4a 2.6 ± 0.1a LoQ
2 Vanillic acid 14.02 ND ND 15.7 ± 0.6ab ND ND 7.8 ± 7.5ab
3 p-coumaric acid 17.18 ND ND ND 2.13 ± 0.1 a ND 2.4 ± 0.5a
4 Sinapic acid 17.54 145.8 ± 3.2e 138.4 ± 8.5e 148.5 ± 12.7e 91.81 ± 0.7cd 92.8 ± 2.1cd 75.7 ± 11.1bc
5 Ferulic acid 17.7 LoQ 18.6 ± 1.4a 11.0 ± 1.5a ND ND ND
6 2-hydroxycinnamic acid 18.9 14.2 ± 3.1d 9.9 ± 6.0c 19.2 ± 2.2e ND ND ND
7 p-coumaroylquinic acid 19.65 6 ± 1.8a 11.0 ± 1.0bc 9.1 ± 1.4bc ND ND 4.2 ± 1.4a
Total (µmol/L) (%) 166 ± 2.4e
(34.7 %)		 181.7 ± 1.2f
(37.98 %) 		205.8 ± 8.1g
(36.16 %)		 97.63 ± 0.4c
(29.21 %)		 95.4 ± 2bc
(35.37 %)		 90.1 ± 2.67b
(32.03 %)



Hydroxyphenylpropionic acid and related compounds
8 Methoxy-hydroxyphenylpropionic acid 4.18 224.5 ± 4.4h 192.8 ± 12.9fg 189.5 ± 2.9f 118.2 ± 5.2bc 93.4 ± 17.4ab 82.8 ± 21.3a
9 3-(4-Hydroxyphenyl)propionic acid 15.64 ND ND ND ND ND ND
10 3-(3-Hydroxyphenyl)propionic acid 17.3 ND ND ND ND ND ND
Total (µmol/L) (%) 224.5 ± 4.4f
(46.9 %)		 192.8 ± 12.9de
(40.3 %)		 189.5 ± 2.9e
(33.29 %)		 118.2 ± 5.2ab
(35.36 %)		 93.4 ± 17.4a
(34.63 %) 		82.8 ± 21.3a
(29.43 %)



Hydroxyphenylacetic acid
11 3-hydroxyphenylacetic acid 15.9 ND ND ND ND ND ND
Total (µmol/L) (%) (0 %) (0 %) (0 %) (0 %) (0 %) (0 %)



Hydroxybenzoic acid and related compounds
12 Syringic acid 4.4 ND 15.8 ± 9.2ab 54.1 ± 1.1d 22.4 ± 16.6abc LoQ 17.6 ± 3.3ab
13 Gallic acid 5.79 ND ND ND ND ND 9.3 ± 0.4a
14 Protocatechuic acid 12.58 14.5 ± 1.5b ND ND ND 2.8 ± 2.6a 1.1 ± 0.5a
15 3-hydroxybenzoic acid 13.06 ND ND 50.4 ± 9.5a ND ND ND
Total (µmol/L) (%) 14.5 ± 1.5c
(3.03 %)		 15.8 ± 9.2bc
(3.3 %)		 104.5 ± 8.4f
(18.36 %)		 22.4 ± 16.6bc
(6.7 %)		 2.8 ± 2.6a
(1.04 %)		 28 ± 2.4c
(9.95 %)



Flavonoids
16 Gallocatechin 4.46 ND 20.3 ± 6.8ab ND 7.3 ± 3.9a ND 11.4 ± 2.7ab
17 Methoxymaysin 11.51 ND ND ND ND ND ND
18 Quercetina-3-O-galactoside 14.41 5.3 ± 1.1a 7.1 ± 0.3b 9.2 ± 0.1c 15.2 ± 1.0def 16.4 ± 0.9ef 16.4 ± 0.9ef
19 Maysin derivative 15.37 16.9 ± 0.1a 17.6 ± 1.8ab 19.7 ± 0.5abcd 19.2 ± 1.6abc LoQ 18.1 ± 0.6ab
20 Apimaysin 16.32 3.9 ± 0.4a 6.3 ± 0.7b 5.3 ± 0.3b 6.4 ± 0.6b 5.7 ± 0.1ab 6.1 ± 0.4b
21 Quercetin-3-p-sambubioside 16.36 2.3 ± 0.8a LoQ 3.1 ± 0.1b 7.2 ± 1.1e 7.1 ± 0.1e 7.5 ± 1.8def
22 Maysin derivative 19.04 7.1 ± 0.2e 6.0 ± 0.6d 5.6 ± 0.1d 3.4 ± 0.2b 2.9 ± 0.2b 1.4 ± 0.6a
23 Quercetin 20.33 4.1 ± 1.5cd 2.8 ± 1.8bcd LoQ 3.8 ± 0.3c 3.0 ± 0.3c 0.5 ± 0.1a
24 3-Methoxymaysin 21.3 ND ND ND ND ND ND
Total (µmol/L) (%) 39.6 ± 0.8b
(8.3 %)		 60.1 ± 5.8e
(12.56 %)		 42.9 ± 0.1c
(7.54 %)		 62.5 ± 1.5e
(18.7 %)		 35.1 ± 0.4a
(13.01 %)		 61.4 ± 1.3e
(21.83 %)



Ellagic acid and related compounds
25 Isourolithin A 9.92 10.2 ± 1.7bc 11.7 ± 3.4bc 8.3 ± 2.3b 18.3 ± 0.5d 16.5 ± 6.9cd 16.4 ± 11.8abcde
26 Ellagic acid 17.47 ND 3.2 ± 0.4ab 7.5 ± 0.1bcd 9.7 ± 0.9d 7.7 ± 2.7cd LoQ
27 Urolithin A 20.09 ND 5.1 ± 2.8ab 6.2 ± 0.1ab ND 3.3 ± 1.4a 2.6 ± 0.3a
28 Urolithin C 20.58 ND ND ND ND 2.1 ± 1.2a ND
29 Urolithin B 22.44 10.4 ± 0.3e 8.0 ± 0.1bcd 4.5 ± 2.6abc 5.5 ± 2.6abcd ND ND
Total (µmol/L) (%) 20.6 ± 1.0b
(4.3 %)		 28 ± 0.1d
(5.85 %)		 26.5 ± 0.5c
(4.66 %)		 33.5 ± 1.2e
(10.02 %)		 29.6 ± 1.6d
(10.98 %)		 19 ± 11.5ab
(6.75 %)



Other phenolic acids
30 Pyrogallol 4.58 13.3 ± 1.8b ND ND ND 13.4 ± 0.1b ND
Total (µmol/L) (%) (2.77 %) (0 %) (0 %) (0 %) (4.97 %) (0 %)
Total soluble polyphenols (%) 478.5 ± 2.1d
(100 %)		 478.4 ± 15.77d
(100 %)		 569.2 ± 3.8e
(100 %)		 334.23 ± 13.7bc
(100 %)		 269.7 ± 14.7a
(100 %)		 281.3 ± 8.77a
(100 %)

1Values represent means ± SD (n = 3). Different lowercase letters in the same row indicate significant difference (p ≤ 0.05) between all samples and all times of fermentation. ND: not detected; LoQ: Limit of Quantification. The commercial samples were obtained in the city of Tepic Nayarit, Mexico. TT, Tejuino obtained from Tecnológico zone; TL, Tejuino obtained from Leon Street. AR, Tejuino obtained from La Yesca, Nayarit, México, prepared by Wixárika ethnic group.

1Values represent means ± SD (n = 3). Different lowercase letters in the same row indicate significant difference (p ≤ 0.05) between all samples and all times of fermentation. ND: not detected; LoQ: Limit of Quantification. The commercial samples were obtained in the city of Tepic Nayarit, Mexico. TT, Tejuino obtained from Tecnológico zone; TL, Tejuino obtained from Leon Street. AR, Tejuino obtained from La Yesca, Nayarit, México, prepared by Wixárika ethnic group.