Table 3 Comparison of the organic acid contents on the juices and vinegars of Elaeagnus multiflora fruit

Contents (mg/mL)	Samples1)
	NHJEM	NHVEM	HJEM	HVEM
	Oxalic acid	0.59±0.042)^a3)	0.09±0.01^c	0.31±0.03^b	0.07±0.00^c
Tartaric acid	1.87±0.09^a	0.42±0.02^b	1.70±0.05^a	0.59±0.03^b
Malic acid	1.54±0.06^a	0.33±0.01^b	1.19±0.04^a	0.88±0.05^b
Ascorbic acid	2.56±0.11^a	1.61±0.05^b	2.41±0.10^a	1.80±0.07^b
Lactic acid	6.50±0.32^a	4.97±0.20^b	6.18±0.30^a	4.73±0.21^b
Acetic acid	2.22±0.09^b	23.56±0.94^a	1.89±0.08^b	21.82±1.00^a
Citric acid	0.44±0.01^b	0.48±0.02^b	0.62±0.02^a	0.62±0.02^a
Succinic acid	0.13±0.01^c	0.35±0.03^b	0.60±0.02^a	0.72±0.03^a
Fumaric acid	0.03±0.00^a	0.06±0.01^a	0.03±0.00^a	0.09±0.02^a
Glutaric acid	ND4)	ND	ND	ND
Total	13.66±0.55	31.87±1.27	13.04±0.52	31.32±1.25

NHJEM, non-heating juice of Elaeagnus multiflora; NHVEM, non-heating vinegar of Elaeagnus multiflora; HJEM, heating juice of Elaeagnus multiflora ; and HVEM, heating vinegar of Elaeagnus multiflora.
All data are presented as the mean±SD of triplicate determinations.
Means with different lowercase letters (a-c) indicate significant differences of juices and vinegars by Tukey’s multiple range test (p<0.05).
ND, not detected.