Table 2.
Compar ison of flavanol and phenolic acid contents of nonfermented and fermented juices of Elaeagnus multiflora fruits

Physicochemical characteristics1)	Thermal processing conditions
	Control		80°C/30 min		100°C/30 min		120°C/30 min
	NFJEM2)	FJEM3)	NFJEM	Wine	NFJEM	FJEM	NFJEM	FJEM
	Flavanol
	Catechin	102.44±4.01^b	68.77±3.43^c	109.12±5.02^b	72.57±3.27^c	124.56±5.42^ab	81.20±3.24^bc	147.88±5.91^a	99.45±3.56^b
Catechin gallate	40.23±1.61^a	32.11±1.44^ab	38.52±1.63^a	29.80	32.14±1.45^ab	24.01±1.20^b	28.12±1.40^ab	20.11±1.14^b
Epicatechin	203.11±9.98^cd	154.22±7.71^d	234.14±11.70^b	176.33±8.01^d	278.53±11.92^ab	226.12±11.55^b	311.35±15.56^a	264.55±11.88^ab
Epicatechin gallate	67.23±3.36^a	37.20±1.67^b	60.38±3.02^a	30.24±1.51^c	47.52±1.92^ab	21.33±1.05^d	40.27±1.61^b	17.26±0.86^d
Epigallocatechin	87.33±4.36^b	42.57±1.92^b	101.26±4.56^b	55.41±2.77^cd	113.89±5.69^ab	69.87±3.49^c	132.29±5.91^a	82.19±4.11^b
Epigallocatechin gallate	15.61±0.78^a	8.55±0.42^b	15.89±0.82^a	8.76±0.44^b	15.66±0.77^a	8.98±0.40^b	16.02±0.80^a	8.81±0.39^b
Total	500.34	334.87	543.42	364.35	596.64	422.53	659.91	483.56
Phenolic acids
Caffeic acid	2.57±0.12^a	2.41±0.11^ab	2.51±0.13^a	2.36±0.10^ab	2.18±0.10^b	2.20±0.10^b	1.97±0.08^b	1.46±0.06^c
t-Cinnamic acid	1.37±0.06^a	0.83±0.04^c	1.32±0.05^a	0.82±0.03^c	1.19±0.05^ab	0.98±0.05^b	1.01±0.06^b	0.74±0.02^c
p-Coumaric acid	8.11±0.41^a	5.74±0.28^b	7.89±0.39^a	5.43±0.22^b	7.56±0.35^a	4.99±0.20^b	7.16±0.37^a	4.03±0.18^b
Ferulic acid	nd	nd	0.12	nd	5.78±0.28^a	2.32±0.12^c	11.21±0.56^a	5.02±0.25^a
Gallic acid	7.89±0.39^c	6.67±0.33^de	8.06±0.40^c	6.99±0.35^d	8.58±0.43^d	7.11±0.35^c	9.87±0.49^a	6.44±0.32^e
p-hydroxylbenzoic acid	2.86±0.14^d	3.41±0.17^c	3.42±0.16^c	4.21±0.21^b	3.87±0.19^bc	5.88±0.29^a	5.66±0.24^a	5.92±0.30^a
Protocatechuic acid	13.66±0.68^bc	12.03±0.60^c	14.02±0.70^b	12.57±0.63^c	14.89±0.74^b	13.21±0.66^bc	18.43±0.92^a	10.22±0.51^d
Tannic acid	1.58±0.08^a	_nd4)	0.53±0.03^b	nd	nd	nd	nd	nd
Salicylic acid	43.60±2.18^d	16.77±0.83^e	52.36±2.61^c	22.44±1.12^e	73.81±3.69^b	43.06±2.15^d	101.24±5.00^a	60.53±3.02^bc
Vanillic acid	9.77±0.48^b	5.46±0.27^d	11.24±0.56^b	7.86±0.39^c	13.02±0.65^ab	9.87±0.49^b	15.99±0.79^a	10.11±0.50^b
Total	81.64	51.86	90.23	54.82	117.86	79.75	156.55	94.36

All data are presented as the mean SD of triplicate determinations. Means with different lowercase letters (a, b, c, d, and e) indicate significant differences of fermentation times by Tukey s multiple range test (p<0.05).
)NFJEM, nonfermented juice of Elaeagnus multiflora, Elaeagnus multiflora juices were contained 0.5% (w/v) of (NH)4HPO4 and 24 °Brix of sugar.
FJEM, fermented juice of Elaeagnus multiflora, S. cerevisiase CS02 were innoculated into Elaeagnus multiflora juice containing 0.5% (w/v) of (NH)₄HPO₄ and 24 °Brix of sugar and there were fermented at 25°C for 9 days.
nd, not detected.