Development of fermented beverage with citrus fruit extract using probiotics: impact on antioxidant activity and in vitro digestibility

Applied Biological Chemistry

Table 3 Organic acid contents of fermented Citrus hybrid kanpei (CHK) extracts

mg/mL	Oxalic acid	Tartaric acid	Malic acid	Lactic acid	Acetic acid	Citric acid	Succinic acid	Ascorbic acid	Total organic acid content
CHK	0.13 ± 0.02^Df	1.28 ± 0.11^Cb	0.27 ± 0.02^Ce	0.73 ± 0.09^Dc	N.D¹⁾	2.18 ± 0.04^Aa	0.44 ± 0.03^Ad	0.11 ± 0.09^Bf	5.12 ± 0.13^D
YFH	1.31 ± 0.02^Ad	2.90 ± 0.05^Bc	3.54 ± 0.19^Ab	5.29 ± 0.31^Ba	3.07 ± 0.25^Bc	0.22 ± 0.05^Ce	0.39 ± 0.00^ABe	0.24 ± 0.03^Ae	15.52 ± 1.59^A
ABY	1.04 ± 0.06^Bd	3.32 ± 0.15^Bb	2.84 ± 0.21^Bb	5.83 ± 0.01^Aa	1.77 ± 0.42^Cc	1.26 ± 0.35^Bd	0.51 ± 0.16^Ae	0.15 ± 0.00^Be	14.92 ± 0.31^B
YXC	0.65 ± 0.01^Ce	5.31 ± 0.09^Aa	3.45 ± 0.40^Ab	2.71 ± 0.21^Cc	1.76 ± 0.01^Cd	0.30 ± 0.02^Cf	0.52 ± 0.01^Aef	0.26 ± 0.02^Af	14.14 ± 1.61^B
YC	0.62 ± 0.05^Cd	5.00 ± 0.38^Aa	2.82 ± 0.16^Bc	2.67 ± 0.18^Cc	3.92 ± 0.33^Ab	0.27 ± 0.02^Cd	0.28 ± 0.01^Bd	0.25 ± 0.06^Ad	12.87 ± 2.85^C

YFHㆍABYㆍYXCㆍYC = 24 h fermented CHK extracts
^a–fMeans with different letters in the same row differ significantly at p < 0.05
^A–EMeans with different letters in the same column differ significantly at p < 0.05
¹⁾ND, not detected
CHK: Citrus hybrid Kanpei, YFH: YoFlex Harmony 1.0, ABY: ABY-3; YXC: YC-X11; YC: YC-180