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Table 2 Phenolic compouds profile

From: Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Phenolic compounds Mct Mf
Total phenols (GAE/g dm*) 135.49 ± 2.35b 669.38 ± 4.19a
Total flavonoids (RE/g dm) 20.39 ± 3.40b 113.30 ± 2.6a
Total anthocyanins (TAC/g dm) 4.98 ± 0.63b 52.75 ± 1.33a
Phenolic acids   
Gallic acid (mg/g dm) 0.17 ± 0.03b 0.55 ± 0.02a
Vanillic acid (mg/g dm) 0.10 ± 0.02b 0.28 ± 0.02a
Syringic acid (mg/g dm) 0.14 ± 0.04b 0.28 ± 0.02a
Ellagic acid (mg/g dm) 1.44 ± 0.03b 2.78 ± 0.04a
Flavonols/Flavanols   
Myricetin (mg/g dm) 1.11 ± 0.02b 2.56 ± 0.03a
Quercetin (mg/g dm) 0.20 ± 0.01b 0.79 ± 0.02a
Catechin (mg/g dm) 1.12 ± 0.02 1.26 ± 0.03
  1. Phenolic compounds of the myrtle homogenate fermented for 48 h at 30°C with Lactobacillus plantarum C2 (Mf). The chemically acidified myrtle homogenate, without bacterial inoculum, and incubated for 48 h at 30°C (Mct), was the control.
  2. *dm: dry matter;
  3. GAE: gallic acid equivalents.
  4. RE: rutin equivalents.
  5. TAC: total anthocyanins content.
  6. a-bValues with different superscript letters, in the same row, differ significantly (P < 0.05).