Table 8. Total flavonoid contents (μg/mL) of kombucha with fruit peels during fermentation at 25°C

Day	Control	Korean pear	Grape	Plum	Orange	Apple	Golden kiwifruit
0	38.70±1.26De1)2)3)	36.23±1.08Ee	34.07±1.29Fe	41.83±1.53Ce	45.78±1.84Be	51.05±1.93Ae	36.92±1.18Ee
3	41.92±1.04Ed	38.55±1.68Fd	44.74±1.69Dd	67.18±1.75Ad	52.02±1.72Cd	53.40±1.58Bd	38.99±1.67Fd
6	43.84±0.81Ec	40.22±1.36Fc	46.48±1.01Dc	70.18±0.97Ac	54.02±1.58Cc	55.72±1.47Bc	40.53±2.01Fc
9	45.73±0.82Eb	41.44±1.20Gb	49.59±1.02Db	72.51±0.98Ab	55.50±1.52Cb	57.13±1.54Bb	43.18±1.12Fb
12	46.99±1.15Ea	43.44±1.44Ga	51.11±1.17Da	74.87±1.54Aa	56.95±1.98Ca	58.87±1.56Ba	45.29±1.02Fa

All values are presented as mean±SD (n=5).
^A-GMeans within a row not followed by the same letter are significantly different (p<0.05).
^a-eMeans within a column not followed by the same letter are significantly different (p<0.05).