Skip to main content

Table 1 Mean phenolic contents (mg/100 g FW) of apricot pomaces during solid-state fermentation

From: Phenolic compounds, flavonoids, lipids and antioxidant potential of apricot (Prunus armeniaca L.) pomace fermented by two filamentous fungal strains in solid state system

Phenolics ([M + H] + ion, fragments Cinnamic acids Flavonols
3-CQA (355, 181) 5-CQA (355, 181) Q-3-rut (611, 303) Q-3-ac-gluc* (517,303)
Aspergillus niger
FD
 0 7.81 ± 0.31a 15.14 ± 0.61a 16.50 ± 0.66a 5.71 ± 0.23a
 2 5.23 ± 0.21b 12.17 ± 0.49c 15.65 ± 0.63b 4.81 ± 0.19b
 6 4.93 ± 0.20c 12.65 ± 0.51b 15.61 ± 0.62b 4.26 ± 0.17c
 9 4.58 ± 0.18d 11.78 ± 0.47d 14.50 ± 0.58c 4.15 ± 0.17d
 14 4.23 ± 0.17e 11.26 ± 0.45e 14.13 ± 0.57d 4.07 ± 0.16e
Rhizopus oligosporus
 0 7.81 ± 0.31a 15.14 ± 0.61a 16.50 ± 0.66b 5.71 ± 0.23a
 2 5.06 ± 0.20e 10.21 ± 0.41e 15.69 ± 0.63d 4.70 ± 0.19d
 6 5.76 ± 0.23d 11.74 ± 0.47d 15.98 ± 0.64c 4.89 ± 0.20c
 9 6.59 ± 0.26b 13.48 ± 0.54b 18.17 ± 0.73a 5.15 ± 0.21b
 14 5.98 ± 0.24c 12.39 ± 0.50c 16.58 ± 0.66b 4.59 ± 0.18e
  1. Values (mean ± SD, n = 3) in the same column with different letters (a–e) significantly differ (p < 0.05) (ANOVA “Tukey’s Multiple Comparison Test”). FD fermentation day, 3-CQA 3-caffeoylquinic acid (neochlorogenic acid), 5-CQA 5-caffeoylquinic acid (chlorogenic acid), Q-3-rut quercetin-3-rutinoside (rutin), Q-3-ac-gluc Quercetin-3(6″acetyl-glucoside) * Tentative identification