Scientific Reports

Table 5 Total flavonoid 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	33.03 ± 0.46^Ed	36.15 ± 0.35^Aa	33.60 ± 0.22^Ac	35.12 ± 0.15^Ab	24.05 ± 0.30^Be	23.87 ± 0.03^Be	21.68 ± 0.10^Bf
2	32.15 ± 0.02^Fa	22.03 ± 0.12^Dd	20.15 ± 0.12^Ff	19.12 ± 0.05^Dg	23.12 ± 0.23^CDb	22.69 ± 0.25^Ec	20.98 ± 0.05^Ce
4	34.61 ± 0.28^Da	23.08 ± 0.09^Cd	21.74 ± 0.13^De	21.38 ± 0.16^Ce	27.26 ± 0.29^Ab	26.87 ± 0.26^Ac	21.67 ± 0.14^Be
6	35.53 ± 0.13^Ca	23.11 ± 0.09^Cc	21.90 ± 0.17^De	21.40 ± 0.13^Cg	23.40 ± 0.04^Cb	22.52 ± 0.08^Ed	21.67 ± 0.05^Bf
8	35.92 ± 0.01^Ba	23.36 ± 0.23^Cc	22.05 ± 0.34^Dd	21.35 ± 0.14^Ce	24.52 ± 0.39^Bb	23.62 ± 0.04^BCc	21.87 ± 0.13^Bd
10	35.54 ± 0.19^Ca	22.31 ± 0.15^Dc	21.27 ± 0.15^Ed	21.24 ± 0.06^Cd	23.45 ± 0.69^Cb	23.21 ± 0.14^Db	19.78 ± 0.29^De
12	36.64 ± 0.10^Aa	24.74 ± 0.21^Bb	23.42 ± 0.12^Cc	22.51 ± 0.62^Bd	22.74 ± 0.04^Dd	23.46 ± 0.24^CDc	21.63 ± 0.02^Be
14	33.24 ± 0.09^Ea	24.99 ± 0.08^Bb	23.91 ± 0.18^Bc	22.81 ± 0.59^Be	22.64 ± 0.05^De	23.47 ± 0.16^CDd	22.96 ± 0.07^Ae

Data are mean ± SD (expressed as milligram of quercetin equivalent per liters of kombucha solution, mg QE/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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