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Table 1 Bioactive compounds of fermented Yerba mate using R. oligosporus

From: Phytochemical and functional characterization of fermented Yerba mate using Rhizopus oligosporus

Fermented

Time

(day)

Chlorogenic acid

Caffeic acid

Ferulic acid

Caffeine

Rutin

μg/mg DW

0

22.78 ± 0.15bc

0.76 ± 0.02bc

10.93 ± 0.44a

10.67 ± 0.73a

6.46 ± 0.21c

1

23.59 ± 1.57bc

0.86 ± 0.04c

11.58 ± 0.24a

11.55 ± 0.22ab

6.70 ± 0.17c

3

23.94 ± 0.76c

0.88 ± 0.04cd

11.94 ± 0.20a

11.99 ± 0.17b

6.72 ± 0.08c

5

24.29 ± 0.69c

0.98 ± 0.04d

11.90 ± 0.66a

12.29 ± 0.07b

6.84 ± 0.17c

7

21.14 ± 1.00b

0.69 ± 0.02b

11.90 ± 0.38a

11.89 ± 0.38b

5.52 ± 0.19b

10

12.25 ± 0.58a

0.09 ± 0.07a

13.58 ± 0.24b

13.63 ± 0.27c

3.19 ± 0.05a

  1. The data were shown as the mean ± SD. The different letters of the alphabet in each column represent significant differences (p < 0.05)