Scientific Reports

Table 4 Total phenolic contents of kombucha products made from black tea and fusions of black tea and PPC.

From: Changes in the chemical compositions and biological properties of kombucha beverages made from black teas and pineapple peels and cores

Time (Day)	Kombucha products
Time (Day)	K1	K2	K3	K4	K5	K6	K7
0	0.28 ± 0.00^BCb	0.28 ± 0.00^Aab	0.28 ± 0.00^ABb	0.29 ± 0.00^Da	0.26 ± 0.00^Fc	0.25 ± 0.00^Fcd	0.25 ± 0.00^Hd
2	0.29 ± 0.00^ABbc	0.28 ± 0.00^Acd	0.29 ± 0.00^Ab	0.30 ± 0.01^ABa	0.28 ± 0.01^Ed	0.30 ± 0.00^Da	0.28 ± 0.00^Gd
4	0.29 ± 0.00^ABbc	0.28 ± 0.00^Bde	0.27 ± 0.00^Ce	0.28 ± 0.00^Ecd	0.30 ± 0.00^Da	0.30 ± 0.00^Ea	0.29 ± 0.01^Fb
6	0.29 ± 0.00^Ad	0.25 ± 0.00^Fg	0.26 ± 0.00^Df	0.27 ± 0.00^Fe	0.30 ± 0.00^Cc	0.32 ± 0.00^Cb	0.34 ± 0.00^Ba
8	0.28 ± 0.00^Ce	0.26 ± 0.00^Ef	0.27 ± 0.00^BCe	0.29 ± 0.00^Dd	0.30 ± 0.00^CDc	0.32 ± 0.00^Cb	0.34 ± 0.00^Aa
10	0.28 ± 0.01^Cd	0.26 ± 0.01^De	0.28 ± 0.00^ABd	0.29 ± 0.00^Cc	0.31 ± 0.00^Cb	0.33 ± 0.00^Ba	0.31 ± 0.00^Db
12	0.28 ± 0.00^Ce	0.27 ± 0.00^Cf	0.29 ± 0.00^Ad	0.31 ± 0.01^Ab	0.31 ± 0.00^Bb	0.33 ± 0.00^Aa	0.30 ± 0.00^Ec
14	0.28 ± 0.00^BCd	0.27 ± 0.00^BCe	0.29 ± 0.00^Ad	0.31 ± 0.01^Ac	0.32 ± 0.00^Ab	0.34 ± 0.00^Aa	0.33 ± 0.00^Cb

Data are mean ± SD (expressed as a gram of gallic acid equivalent per liter of kombucha solution, g GAE/L);
Values with the different capital letters within a column are significantly different at p < 0.05, while the values with the different lowercase letters within a row are significantly different at p < 0.05 based on LSD analysis.

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