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Table 4 Individual response of phenolic acids to the partial and full fermentation of IOSC tea

From: The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study

Phenolic acids UFT (mg/g DW) % decrease
PFT FFT
rosmarinic acid 3.38 ± 1.07 47.1 63.9
vanillic acid 0.82 ± 0.03 46.2 57.3
chlorogenic acid 0.26 ± 0.04 34.8 51.1
caffeic acid 1.08 ± 0.05 42.4 61.7
p-coumaric acid 0.27 ± 0.03 26.1 31.6
sinapic acid 0.18 ± 0.04 27.3 31.4