|
Time (h)
|
Protocatechuic acid
|
Caffeic acid
|
Syringic acid
|
p-coumaric acid
|
|---|
|
0
|
23.03 ± 1.15
|
26.74 ± 1.34
|
5.23 ± 0.26
|
195.09 ± 9.75
|
|
1
|
22.56 ± 1.13
|
26.05 ± 1.35
|
5.40 ± 0.27
|
201.55 ± 10.08
|
|
3
|
21.88 ± 1.09
|
27.68 ± 1.32
|
5.00 ± 0.25
|
185.88 ± 9.95
|
|
6
|
24.00 ± 1.22
|
25.45 ± 1.26
|
5.44 ± 0.27
|
202.32 ± 10.12
|
|
12
|
22.75 ± 1.14
|
26.87 ± 1.29
|
5.11 ± 0.28
|
192.67 ± 9.63
|
|
18
|
23.18 ± 1.16
|
28.12 ± 1.34
|
4.97 ± 0.25
|
204.00 ± 10.10
|
|
24
|
22.99 ± 1.15
|
27.07 ± 1.35
|
5.49 ± 0.27
|
200.55 ± 10.03
|
- Significant difference was not observed between the phenolic acids (protocatechuic acid or caffeic acid or syringic acid or p-coumaric acid) at different time points (1, 3, 6, 12, 18, and 24 h) during fermentation and the respective phenolic acids at 0 h of fermentation
