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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

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