Table 4. Antioxidant activity of each polyphenol compounds in Moru wine and non-alcoholic Moru wine

Compounds	Negative peak area, (mAU)
Compounds	Moru wine	NA-AD¹⁾	NA-VD²⁾
Gallic acid	819.57±0.40³⁾^b⁴⁾	1,612.76±24.53^a	1,584.03±9.44^a
Protocatechuic acid	98.74±0.31^b	251.05±9.39^a	259.34±7.83^a
Unknown 1(RT=10.2 min)	274.06±0.21^c	1,049.07±0.82^a	1,013.98±1.63^b
Chlorogenic acid	ND⁵⁾	47.96±0.63^a	42.37±5.42^b
Vanillic acid	9.88±0.11^b	39.01±1.76^a	39.41±1.30^a
Caffeic acid	69.22±0.46^c	194.92±2.19^b	233.72±2.75^a
Syringic acid	40.85±0.69^c	118.51±0.41^a	118.39±4.07^a
Epicatechin	ND	ND	ND
Unknown 2(RT=26.6 min)	604.16±3.58^c	1,689.30±2.06^a	1,628.69±5.49^b
t-Ferulic acid	27.76±6.26^b	92.03±3.21^a	65.89±2.27^b
Rutin	97.07±12.89	90.93±0.39	99.33±2.39
Naringin	34.05±1.74^a	33.30±2.12^a	23.33±0.68^b
t-Cinnamic acid	76.11±0.91^c	134.93±1.82^a	115.85±5.21^b
Naringenin	ND	ND	ND
Kaempferol	ND	ND	ND
Total	2,151.47±282.39^c	5,353.76±626.80^a	5,224.33±609.24^b

¹⁾Non-alcoholic Moru wine produced by atmospheric pressure method.
²⁾Non-alcoholic Moru wine produced by reduced pressure method.
³⁾All values are mean±SD (n=3).
⁴⁾^a^-^cMeans with different superscripts in the same row are significantly different at p<0.05 by Duncan’s multiple range test.
⁵⁾ND, not detected.