Table 3
Compar ison of phenolic acid contents of soy sauce without and with bitter melon powder

Contents1) (μg/mL)	Added bitter melon powder concentration (%)
	0		5		10
	0 day	90 day	0 day	90 day	0 day	90 day
	Gallic acid	85.14±3.41^c2)	140.88±5.64^b	83.65±3.35^c	141.24±2.15^b	81.76±3.27^c	150.55±6.02^a
	Protocatechuic acid	32.69±1.31^c	47.53±1.90^b	21.87±0.87^d	53.74±2.15^b	11.55±0.46^e	79.47±3.18^a
p-Hydrobenzoic acid	334.76±13.39^f	793.68±31.75^c	398.67±15.95^e	909.04±36.36^b	443.31±17.73^d	1027.65±41.11^a
Chlorgenic acid	25.54±1.02^d	59.24±2.37^a	13.79±0.55^f	34.17±1.37^c	14.64±0.59^e	47.83±1.91^b
Vanilic acid	27.39±1.10^b	tr3)	6.53±0.26^d	11.05±0.44^c	39.66±1.59^a	25.97±1.04^b
Ventaric acid	81.56±3.26^d	110.86±4.43^c	70.22±2.81^e	135.78±5.43^b	60.79±2.43^f	224.59±8.98^a
t-Cinnamic acid	18.35±0.73^c	23.36±0.93^b	15.54±0.62^d	31.28±1.25^a	19.26±0.77^c	31.38±1.26^a
Total	605.43±24.22^e	1,175.55±47.02^c	610.27±24.41^e	1,316.30±52.65^b	670.97±26.84^d	1,587.44±63.50^a

All values are means of determination in three independent experiments.
All values within a column with different superscript letters are significantly different from each other at p<0.05 by Duncan’s multiple range test.
tr, trace (<0.002 μg/mL).