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Table 2 Changes in contents of flavonoids before and after ginseng berry kombucha (GBK) fermentation

From: Fermentation characteristics and radical scavenging capacities of ginseng berry kombucha fermented by Saccharomyces cerevisiae and Gluconobacter oxydans

Flavonoids

Contents (μg/mg of extract)

0 day

18 day

Gallic acid

0.067 ± 0.004

0.140 ± 0.011

3,4-Dihydroxybenzoic acid

0.120 ± 0.002

0.420 ± 0.032

Rutin

0.050 ± 0.001

0.063 ± 0.002

Quercetin-3-glucuronide

0.023 ± 0.003

0.068 ± 0.002

Chrysin

0.082 ± 0.002

0.092 ± 0.002

Chlorogenic acid

0.095 ± 0.001

0.20 ± 0.006

Caffeic acid

0.042 ± 0.001

0.076 ± 0.003

ρ-Coumaric acid

0.026 ± 0.001

0.028 ± 0.001

Trans ferulic acid

0.037 ± 0.001

0.056 ± 0.001

Apigenin

0.015 ± 0.001

0.011 ± 0.001

Quercetin

0.140 ± 0.001

0.100 ± 0.001

Kaempferol

0.094 ± 0.001

0.072 ± 0.001

Total flavonoids

0.78 ± 0.006

1.32 ± 0.024

  1. Values are the means ± SD for each group