Table 5 Change of the phytochemical contents dur ing vinegar fermentation of Elaeagnus multiflora fruit

Contents (μg/mL)	Fermentation time (day)
	10	20	40	60
	Flavan-3-ol derivatives
Epigallocatechin	19.22±1.151)	19.75±1.19	22.72±1.36	24.84±1.49
Catechin	ND2)	ND	ND	ND
Epicatechin	33.72±2.02	34.45±2.07	35.84±2.15	37.42±2.25
Epigallocatechin gallate	42.79±2.57	37.75±2.27	26.87±1.61	24.53±1.47
Gallocatechin gallate	ND	ND	ND	ND
Epicatechin gallate	168.10±10.09	141.45±8.49	121.97±7.32	115.97±6.96
Catechin gallate	ND	ND	ND	ND
Total	263.83±15.83	233.4±14.00	207.4±12.44	202.76±12.17
Phenolic acid derivatives
Gallic acid	18.52±0.93	45.11±2.26	81.41±4.07	95.07±4.75
Protocatechuic acid	8.93±0.45	8.62±0.43	9.10±0.46	8.90±0.45
Tannic acid	ND	ND	ND	ND
ρ-Hydroxylbenzoic acid	1.84±0.09	2.78±0.14	3.60±0.18	4.14±0.21
Vanillic acid	ND	ND	2.88±0.14	1.66±0.08
Caffeic acid	ND	ND	ND	ND
Chlorogenic acid	ND	ND	ND	ND
Salicylic acid	ND	ND	ND	ND
ρ-Coumraic acid	2.74±0.14	3.10±0.16	3.20±0.16	3.43±0.17
Sinapic acid	ND	ND	ND	0.68±0.03
Ferulic acid	Tr3)	5.45±0.27	5.76±0.29	5.61±0.28
t-Cinnamic acid	ND	ND	ND	ND
Total	32.03±1.60	65.06±3.25	105.95±5.30	119.49±5.97
Total(1+2)	295.86±14.79	298.46±14.92	313.35±15.67	322.25±16.11

All data are presented as the mean±SD of triplicate determinations.
ND, not detected.
Tr, trace (<0.002 μg/g).