Table 2. Changes in total polyphenols and flavonoid contents of vinegar added with edible ethanol extract from ‘Seomaeyaksuk’

Fermentation period (days)	Total polyphenols			Flavonoid
Fermentation period (days)	CO¹⁾	SEE-0.5	SEE-1.0	CO	SEE-0.5	SEE-1.0
0	28.03±0.57^a^D	113.35±0.08^b^D	213.21±0.14^c^D	8.71±1.26^a^E	49.35±0.73^b^E	73.48±0.82^c^C
5	25.57±0.61^a^C	110.23±1.30^b^C	202.51±1.24^c^C	6.81±0.00^a^D	40.46±0.27^b^D	61.89±0.27^c^B
10	24.31±0.68^a^B	106.92±0.67^b^B	201.21±0.21^c^C	5.54±0.27^a^BC	36.02±0.55^b^C	61.73±0.73^c^B
25	23.41±1.34^a^A	106.47±1.18^b^A	201.26±1.19^c^C	5.22±0.34^a^BC	35.38±0.48^b^C	61.25±0.27^c^B
20	23.13±0.21^a^A	105.68±0.09^b^B	198.21±0.92^c^B	4.27±0.27^a^B	33.48±0.25^b^B	61.10±0.48^c^B
25	22.91±0.54^a^A	102.20±0.28^b^A	195.46±0.27^c^A	3.16±0.55^a^A	31.10±0.48^b^A	58.71±0.95^c^A

CO, The same volume of 10% malt extract and ‘Seomaeyaksuk’ water extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-0.5, The same volume of 10% malt extract and 2.75 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol; SEE-1.0, The same volume of 10% malt extract and 5.5 °Brix ‘Seomaeyaksuk’ 70% ethanol extract mixture was adjusted the alcohol concentration to 6% with edible ethanol.
Each value represents mean±SD, n=3.
Means with different superscript in the same fermentation days are significantly different at p<0.05.
Means with different superscript in the same sample code are significantly different at p<0.05.