Table 1. Total polyphenolic compounds and total flavonoid contents of VNAST and VAST
| Sample1) | Total polyphenol content(gallic acid, mg/mL) | Total flavonoid content(naringin, mg/mL) |
| VNAST | 9.12±0.512) | 1.35±0.15 |
| VAST | 15.71±0.75*3) | 3.58±0.23* |
1)VNAST, vinegar non-added sea tangle; VAST, vinegar added sea tangle.
2)Values are expressed as mean±SD. Statistical analysis was performed by unpaired Student’s t-test.
3)*p<0.05, **p<0.01 when compared to the VNAST group.