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Table 2 l-carnitine, total phenolic content, quercetin and rutin concentration in buckwheat after R. oligosporus fermentation

From: The use of fermented buckwheat to produce l-carnitine enriched oyster mushroom

Buckwheat l-carnitine (mg/kg) Total phenolic content (mg GAE/kg) Quercetin (mg/kg) Rutin (mg/kg)
CB 11.3 ± 0.4 1470.1 ± 57.9 19.3 ± 0.4 75.9 ± 4.5
FCB 26.2 ± 0.6** 3466.8 ± 102.6** 14.7 ± 0.8** 71.4 ± 2.0
TB 6.2 ± 0.1 5372.3 ± 114.5 3155.6 ± 68.3 3923.2 ± 90.7
FTB 38.4 ± 0.5** 7279.3 ± 176.2** 2619.0 ± 89.7** 5148.1 ± 188.5**
  1. CB common buckwheat, FCB fermented common buckwheat, TB tartary buckwheat, FTB fermented tartary buckwheat. TPC is expressed by garlic acid equivalent (GAE). Each mean value was written with standard error of the mean (SEM). For each parameter, asterisk star (* or **) means significantly different (p < 0.05 or p < 0.01) from non-fermented buckwheat