Table 2. The contents of total sugar, anthocyanin, phenolic, flavonoid and proanthocyanidin in acai berry extract according to fermentation time (0–72 h)

Fermentation time (h)	Total sugar (glucose g/100 g)	Total anthocyanin (mg/L)	Total phenolic (tannic acid g/100 g)	Total flavonoid (rutin g/100 g)	Total proanthocyanidin (catechin g/100 g)
0	51.50±1.84^a¹⁾	141.83±5.49^d	32.09±0.45^d	20.73±1.03^bc	1.49±0.20^d
6	49.81±2.24^a	143.72±3.35^d	33.15±0.73^c	20.88±0.90^c	2.93±0.13^c
12	44.90±1.21^b	153.91±3.19^c	33.43±0.54^bc	21.95±1.54^c	3.21±0.14^bc
24	42.94±1.74^b	167.38±1.62^b	34.09±0.45^abc	23.90±1.37^ab	3.42±0.10^ab
48	41.86±1.46^b	181.35±3.19^a	34.74±0.37^a	25.88±1.79^a	3.59±0.32^a
72	42.10±1.36^b	182.74±4.87^a	34.16±0.47^ab	25.61±1.53^a	2.99±0.08^c

Mean±SD (n=3) within each column
followed by the different letter are significantly different (p<0.05).