Table 4 Changes of phenolic acid contents during the fermentation of Doenjang without and with bitter melon

Contents (μg/g)	Added bitter melon powder concentration (%)
	0		5		10
	UFD1)	FD2)	UFD	FD	UFD	FD
	Gallic acid	32.11±1.33^c3)	62.63±6.51^b	54.78±1.54^b	94.15±7.77^a	98.13±2.01^a	113.56±8.54^a
	Protocatechuic acid	80.3±11.21^f	163.72±22.55^c	115.88±12.64^e	180.32±26.41^b	135.86±13.43^d	203.04±29.32^a
p-Hydrobenzoic acid	97.43±3.90^a	114.66±4.59^a	75.34±3.01^b	110.13±4.41^a	64.05±2.56^b	97.97±3.92^a
Chlorgenic acid	29.59±4.78^f	127.59±9.10^c	51.17±6.05^e	142.15±9.29^b	98.92±7.96^d	169.71±10.79^a
Vanilic acid	7.83±0.31^e	23.85±4.95^c	15.16±0.61^d	35.81±3.83^b	17.81±0.71^d	50.61±2.82^a
Veratric acid	24.22±8.17^a	16.55±0.53^b	25.95±8.64^a	19.69±0.99^b	23.23±8.92^a	20.78±1.45^a
t-Cinnamic acid	20.03±0.80^d	49.59±1.93^c	23.08±2.53^d	62.26±2.60^b	26.20±2.66^d	73.28±2.44^a
Total	291.51±33.78^f	558.59±42.64^c	361.36±30.12^e	644.51±45.55^b	464.2±36.22^d	728.95±66.14^a

UFD, Unfermented Doenjang (0 day).
FD, Fermented Doenjang (60 day).
All values are means of determination in three independent experiments. Means with different lowercase letters (a-f) indicate significant (p<0.05) differences of unfermented Doenjang and fermented Doenjang by Duncan’s multiple range test.