Table 3. Polyphenol compounds in Moru wine and non-alcoholic Moru wine

Compounds	Concentration (μg/mL)
Compounds	Moru wine	NA-AD¹⁾	NA-VD²⁾
Gallic acid	10.35±0.01³⁾^c⁴⁾	24.69±0.04^a	23.49±0.06^b
Protocatechuic acid	2.02±0.00^c	6.84±0.44^a	4.74±0.04^b
Unknown 1(RT=10.2 min)	Not quantifiable	Not quantifiable	Not quantifiable
Chlorogenic acid	0.88±0.00^c	3.20±0.40^b	4.12±0.14^a
Vanillic acid	3.38±0.03^c	12.91±0.42^a	12.15±0.08^b
Caffeic acid	2.42±0.00^c	3.82±0.06^b	9.26±0.05^a
Syringic acid	9.29±0.02^c	43.98±0.05^a	38.48±0.12^b
Epicatechin	ND⁵⁾	ND	ND
Unknown 2(RT=26.6 min)	Not quantifiable	Not quantifiable	Not quantifiable
t-Ferulic acid	0.54±0.02^b	1.25±0.04^a	1.38±0.25^a
Rutin	2.32±0.20^a	2.30±0.02^a	2.04±0.05^b
Naringin	0.36±0.02	0.84±0.5⁶	0.55±0.02
t-Cinnamic acid	0.32±0.04^c	0.46±0.05^b	0.59±0.00^a
Naringenin	ND	ND	ND
Kaempferol	ND	ND	ND
Total	31.88±0.18^c	100.28±0.79^a	96.80±0.13^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.