Table 3. Changes in jaceosidin and eupatilin contents of vinegar added with edible ethanol extract from ‘Seomaeyaksuk’ (mg/L)

Fermentation period (days)	Jaceosidin			Eupatilin
	CO1)	SEE-0.5	SEE-1.0	CO	SEE-0.5	SEE-1.0
0	ND	3.00±0.04F	8.46±0.01E	ND	1.39±0.10E	4.56±0.00D
5	ND	1.83±0.01B	5.97±0.01C	ND	0.82±0.03C	2.77±0.11C
10	ND	2.57±0.01E	4.75±0.03A	ND	0.90±0.04D	2.20±0.07A
15	ND	2.16±0.01D	5.53±0.03B	ND	0.71±0.03B	2.50±0.08C
20	ND	2.04±0.01C	6.08±0.01D	ND	0.67±0.03B	2.74±0.09C
25	ND	1.51±0.00A	5.55±0.03B	ND	0.40±0.00A	2.46±0.04B

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 sample code are significantly different at p<0.05.